Pear Upside Down Cake Recipe
Pear Upside Down Cake Recipe with Pear Halves, Flour, Ground Almonds, Butter, Sugar, Eggs, Milk, Vanilla and Lemon Juice.
INGREDIENTS
6 Pear Halves
6 oz (175g) Self Raising Flour
2 oz (50g) Ground Almonds
5 oz (150g) Butter
4 oz (100g) Castor Sugar
2 Eggs
Milk
Vanilla Essence
Demerara Sugar
Lemon Juice
METHOD
Arrange the pear halves in the bottom of a 7 inch cake tin, sprinkle with demerara sugar and the lemon juice.
Cream 4 oz (100g) of the sugar and the butter together and beat in half the lightly beaten eggs. Then fold in the flour and the almonds which you will have sifted together, alternating with the rest of the egg and a little milk until you have a smooth consistency. Melt the remaining 1 oz (25g) of butter and pour it over the pears, then drop in the cake mixture. Bake in a medium oven for 15 minutes, turning it down to a slow for another 50 minutes. Turn out onto a wire tray with the pears at the top, and when cool decorate with cherries and whipped cream if desired.
Enough for 4 people.
Based on the Pear Upside Down Cake recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).