upside-down pear cake

Notre petit poirier nous a donné de superbes poires juteuses cette année.

ingredients

caramel 
125 gr butter
pears
100 gr white sugar
2 drops vanilla essence
1 egg
1sp
1 tsp baking powder
100 gr gf plain flour
1 tsp milk

preparation

Cook: 170⁰C for about 25 mn
Melt 25 gr of the butter and stir in the brown sugar. Pour into a greased and lined 8inch round cake tin.
Place the pear halves on top of the butter and sugar.
Cream the remaining butter with the sugar and vanilla extract until pale and fluffy.
Beat in the egg followed by the baking powder, flour and milk. Spread this mixture over the pear halves.
Bake for about 25 minutes or until the centre of the sponge springs back when pressed lightly with your finger.
Leave to stand for 5 minutes before turning out onto a plate.
Serve with custard or fresh cream.