A pear upside-down cake looks complicated, like you spent hours toiling in the kitchen. But it’s actually quite easy to pull off, and requires minimal effort. Pair your pear with golden syrup and almond meal for a cake that’s rich, sweet and slightly nutty. Your dinner guests will be in awe of your dessert skills.
Ingredients
Method
Preheat oven to 190°C/170°C fan-forced. Lightly grease and line a 20cm x 30cm pan with baking paper, leaving 3cm overhanging on long sides. Pour in golden syrup and spread all over the base. Arrange pear halves, cut-side down, in a single snug layer.
Place melted butter, buttermilk, eggs and vanilla in a bowl, then whisk to combine.
Sift flour and bicarbonate of soda into a large bowl. Add sugar and almond meal. Stir to combine.
Add butter mixture to flour mix and stir gently to just combine.
Pour batter carefully over pears and smooth surface. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Leave cake in pan for 10–15 minutes, then invert onto a serving plate and carefully remove baking paper.
Drizzle with extra golden syrup and serve warm or at room temperature with creme fraiche.
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