I have to stop buying pears. Every time we go to the market I admire how they're looking and then convince myself that we really will eat them for morning tea. A week later and I'm faced with an empty fruit bowl bar the pears. Pear cake is the answer. Especially upside-down pear cake. The treacle in this recipe made everybody who tried it ask if it was a type of gingerbread, but ginger haters will be glad to know that there is in fact no ginger in the cake.
Pear and Treacle Upside-Down Cake
2 cups firmly packed brown sugar
250g melted butter
2-3 pears cut into thick slices
1 cup treacle
1 teaspoon bicarbonate of soda, sifted
2 cups plain flour, sifted
1/2 cup almond meal
2 teaspoons ground cinnamon
- Preheat oven to 160°C/140°C fan-forced.
- Lightly grease and line either a deep 23cm square cake tins, or two 7” round cake tins. I used two tins so that we could eat one cake and gift the other!
- Mix together half a cup of brown sugar and a third of a cup of the melted butter and spread over the base of the pan/s. Lay the pear slices over the top of the mixture.
- Place the remaining butter in a large bowl and mix in treacle, eggs, soda, flour almond meal, cinnamon and remaining sugar, and then mix through the buttermilk. Pour batter over pears. Bake for approximately 1 hour and 30 minutes (for the single square tin) or 1 hour (for the two round tins) or until a skewer inserted in the centre comes out clean. It never hurts to test!
- Cool in the tin for ten minutes before turning out onto a plate. The cake was lovely eaten warm with ice cream or cold later on. And you can bung a piece in the microwave for the next few days and have it like a hot pudding.