Upside Down Pear and Treacle Cake
3 large pears, peeled & cheeks removed
150g butter, chopped
1 cup firmly packed (200g) CSR Brown Sugar
½ cup (125ml) CSR Treacle
½ cup (125ml) milk
½ cup (125ml) CSR Golden Syrup
3 eggs, lightly whisked
1½ cups (225g) plain flour
¾ tsp bicarbonate of soda
2 tsps ground ginger
1 tsp mixed spice
1 tsp ground cinnamon
200ml double cream, to serve
½ cup (125ml) CSR Golden Syrup, extra for drizzling
1. Preheat oven to 180°C conventional (160°C fan forced). Grease and line the base of a 15cm x 27cm large loaf pan or 22cm round cake pan with baking paper.
2. Heat butter, brown sugar, treacle, milk and golden syrup in a large saucepan over low heat, stirring, for 4 mins or until the butter melts and sugar dissolves. Pour into mixing bowl and cool for 15 mins.
3. Place pear cheeks, flat side down on the base of the pan.
4. Beat eggs into cooled butter mixture. Sift the flour, bicarbonate of soda, ginger, mixed spice and cinnamon over the butter mixture. Mix until well combined. Pour the mixture gently over the pears. Bake in oven for 1 hr or until a skewer inserted into the centre comes out clean.
5. Set aside for 10 mins to cool. Turn onto a serving platter.
6. Enjoy cake with a dollop of cream and a luscious drizzle of golden syrup.
Enjoy this deliciously moist cake for dessert or afternoon tea.
This cake will keep for up to 10 days if kept in an airtight container.