www.odlums.ie /recipes/pear-upside-down-cake/

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 125g/4oz Sugar
  • 125g/4oz Margarine
  • 2 Eggs
  • 2 tablespoons Cold Water
  • Pinch of Salt

Topping:

  • 25g/1oz Margarine
  • 25g/1oz Shamrock Brown Sugar
  • Pinch of Cinnamon
  • Rind of Lemon (optional)
  • Tin of Pear Halves (drained)
  • Shamrock Whole Walnuts (to decorate)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5.Grease a 2 pint casserole dish with the 25g/ 1oz of margarine.
  2. Mix the brown sugar, cinnamon and lemon rind, if used, together. Sprinkle this over base.
  3. Arrange pear halves on the base. Place whole walnuts into centre of each half.

To make sponge:

  1. Using all-in-one Method, put the flour, sugar, margarine, eggs, water and salt into a mixing bowl.
  2. Beat well until mixture is creamy and smooth. Pour into the prepared dish.
  3. Bake for 25-30 minutes approx.
  4. Turn out onto serving dish and serve with custard, cr̬me fraiche or ice cream.
PeaUpsCak

Pear Upside Down Cake

Category

Cakes

Cook Time

30 mins

What you need:

  • 175g/6oz Odlums Self Raising Flour
  • 125g/4oz Sugar
  • 125g/4oz Margarine
  • 2 Eggs
  • 2 tablespoons Cold Water
  • Pinch of Salt

Topping:

  • 25g/1oz Margarine
  • 25g/1oz Shamrock Brown Sugar
  • Pinch of Cinnamon
  • Rind of Lemon (optional)
  • Tin of Pear Halves (drained)
  • Shamrock Whole Walnuts (to decorate)

How to:

  1. Preheat oven to 190°C/375°F/Gas 5.Grease a 2 pint casserole dish with the 25g/ 1oz of margarine.
  2. Mix the brown sugar, cinnamon and lemon rind, if used, together. Sprinkle this over base.
  3. Arrange pear halves on the base. Place whole walnuts into centre of each half.

To make sponge:

  1. Using all-in-one Method, put the flour, sugar, margarine, eggs, water and salt into a mixing bowl.
  2. Beat well until mixture is creamy and smooth. Pour into the prepared dish.
  3. Bake for 25-30 minutes approx.
  4. Turn out onto serving dish and serve with custard, cr̬me fraiche or ice cream.
JOIN OUR BAKE CLUB

for recipes and updates fresh from the oven to your inbox