Tuesday, 24 April 2012

Upside Down Cake


6oz Self-Raising Flour
6oz Caster Sugar
6oz Butter or Margarine
3 Eggs
1 Tin Pear Half's
1tsp Vanilla Essence

To Decorate

1tsp Butter
1tbsp Golden Syrup

Heat the oven to 180oC. Whisk the butter and sugar together until light and fluffy then beat in one egg at a time. Add the flour and vanilla and whisk it all together. Grease a cake tin and lay the pear half's in a pattern around the tin. Pour the cake mix over and place in the oven for 40-55 mins (depending on the size of your tin and your oven).

Once baked you should be able to place a skewer into the cake and it will come out clean, if it's doughy then give it a bit longer in the oven. Place the cake on a cooling rack and in a saucepan melt the butter and golden syrup together. Using a pastry brush, brush the top of the cake with the mixture. And there you have it your upside down cake. 

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