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Upside Down Pear Cake
Foolproof recipe for a moist, flavorful, elegant and really easy Upside Down Pear Cake. Pears can be substituted with plums, apples or berries as well.
Course
Desserts
Cuisine
British
Prep Time
5
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
5
minutes
minutes
Servings
5
Portions
Calories
1042
kcal
Author
Richa
Equipment
Oven
Ingredients
For the topping
5 - 6
tablespoons
Brown Sugar
8 - 10
Pear
slices
For the cake
1
teaspoon
Butter
for greasing the tin
2
cups
All purpose flour
256 g
4
teaspoons
Baking Powder
Zest of a large Lemon
¾
cup
Granulated White Sugar
150 g
½
cup
Oil
120 ml
2
Eggs
¾
cup
Buttermilk
Metric
-
US Customary
Instructions
Pre-heat your oven to 180 C.
Grease the pan with butter and sprinkle the brown sugar evenly on the base. Arrange the fruit in an even layer on top of the sugar.
In a medium bowl, whisk together flour, baking powder and lemon zest.
In a large bowl, using an electric mixer, beat oil and sugar until light and fluffy. With mixer on low, beat in eggs one at a time.
Add the flour mixture to the wet ingredients alternating with buttermilk, and starting and ending with flour mixture. Beat until smooth.
Carefully pour the batter over the arranged fruit and bake for 30-40 minutes until the top is golden-brown.
Let the cake rest in the tin for 10-15 minutes before taking it out.
Notes
Alternately you can also use plums, apples or berries instead of pears.
Nutrition
Calories:
1042
kcal
|
Carbohydrates:
201
g
|
Protein:
11
g
|
Fat:
27
g
|
Saturated Fat:
3
g
|
Cholesterol:
69
mg
|
Sodium:
417
mg
|
Potassium:
905
mg
|
Fiber:
21
g
|
Sugar:
126
g
|
Vitamin A:
315
IU
|
Vitamin C:
29
mg
|
Calcium:
326
mg
|
Iron:
4
mg