Recipes
Caramelised pear & chocolate upside-down cake
Gorgeously indulgent, yet so simple to make – enjoy warm as a stunning dessert
Gorgeously indulgent, yet so simple to make – enjoy warm as a stunning dessert
(79 votes)
Cook: 1 Hour 30 Mins
Serves: 14
Price: 24p per serving
Nutritional Information
Each 79g serving contains
Energy
873kj
209kcal
873kj
209kcal
10%
Fat
8.8g
8.8g
Med
13%
13%
Saturates
3.0g
3.0g
Med
15%
15%
Sugars
19.6g
19.6g
High
22%
22%
Salt
0.16g
0.16g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1105kj/264kcal
Typical energy values per 100g:
1105kj/264kcal
Ingredients
40g unsalted butter, plus extra for greasing
225g soft light brown sugar
415g tin Del Monte Pear Halves in Juice, drained and thickly sliced (use the juice for drinks or in another recipe)
40g cocoa powder
150g self-raising flour
50g plain chocolate, melted
2 medium eggs
75ml vegetable oil
200ml buttermilk
Method
1
Preheat the oven to 180C/ 160C Fan/Gas 4. Grease a 20cm round cake tin (not a loose-bottomed tin) and line with baking paper.
2
Melt the butter in a nonstick frying pan. Add 100g of the sugar and cook over a low heat, stirring continuously, until it dissolves. Add 2tbsp cold water and cook for 1-2 mins, whisking until the mixture becomes a smooth, thick caramel. Pour into the tin and arrange the pear slices on top.
3
Stir together the flour, cocoa and remaining sugar.
4
Put the melted chocolate, eggs, oil and buttermilk in a jug and beat together well.
5
Stir the flour and chocolate mixtures together to combine, then pour over the pears.
6
Bake for 40-45 mins, or until a skewer inserted into the centre comes out clean.
7
Cool the cake in the tin for 5 mins before turning out onto a serving plate, so the pears are on top. Remove the baking paper. It’s best served while still warm but also delicious eaten cold.