Pear Upside down cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 small pears, peeled, halved and cored1 tablespoon lemon juice2 tablespoons soft light brown sugar 120grams granulated white sugar100 grams plain flour3 medium eggs
Pre heat oven to 190C
lightly grease a 20cm springform cake tin and line the base with a round of non-stick paper (or greaseproof paper with a light smear of butter on it)
Slice the prepared pears lengthwise and mix them with the lemon juice
Sprinkle 1 tablespoon of soft brown sugar over the base of the tin and arrange the sliced pears on top. Sprinkle them with the rest of the brown sugar
Beat the eggs and sugar in a large bowl thick and foamy then sift in the flour and gently fold in.
Pour the mix into the cake tin on top of the pears.
Place in centre of oven and bake for 35 to 40 minutes or until it feels firm to touch and a skewer or cocktail stick pushed into the centre comes out clean. (Timing can depend on your oven)
When ready, take out & stand tin on a rack for about 10 mins then run a knife round the edge and release the sides to the tin.
The tricky bit- carefully turn the cake upside down onto a serving dish and serve.
Good with lo fat creme fraiche, icecream, lo fat Greek yoghurt etc
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user SIGGI9.
lightly grease a 20cm springform cake tin and line the base with a round of non-stick paper (or greaseproof paper with a light smear of butter on it)
Slice the prepared pears lengthwise and mix them with the lemon juice
Sprinkle 1 tablespoon of soft brown sugar over the base of the tin and arrange the sliced pears on top. Sprinkle them with the rest of the brown sugar
Beat the eggs and sugar in a large bowl thick and foamy then sift in the flour and gently fold in.
Pour the mix into the cake tin on top of the pears.
Place in centre of oven and bake for 35 to 40 minutes or until it feels firm to touch and a skewer or cocktail stick pushed into the centre comes out clean. (Timing can depend on your oven)
When ready, take out & stand tin on a rack for about 10 mins then run a knife round the edge and release the sides to the tin.
The tricky bit- carefully turn the cake upside down onto a serving dish and serve.
Good with lo fat creme fraiche, icecream, lo fat Greek yoghurt etc
Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user SIGGI9.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 2.0 g
- Cholesterol: 70.1 mg
- Sodium: 47.3 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 1.5 g
- Protein: 3.6 g
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