Moist, sticky, and perfectly sweet, this cake is so tender it melts in your mouth! The brown sugar topping caramelizes the pears, seeping into the sponge for the most delicious flavor and texture. It’s super easy to make, and you only need one bowl for this perfect autumn cake!
Pear Upside-Down Cake
Ingredients
For the Topping:
- 3 ½ tablespoons dairy-free butter melted
- ¼ cup light brown sugar
- 2 pears sliced
Sponge:
- 2 ¾ cups self-rising flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup light brown sugar
- 1 ¼ cups dairy-free milk + 1 teaspoon vinegar
- ½ cup dairy-free yogurt
- ⅓ cup light olive oil
- 1 pear grated
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
Instructions
- Preheat the oven to 340°F (fan).
- Melt the butter and pour it into the bottom of a lined 9.5-inch springform cake tin. Cover with brown sugar and arrange the sliced pears. Set aside.
- Mix together the milk and vinegar. Set aside for 10 minutes.
- Add the remaining wet ingredients to the milk mixture.
- Sift in the dry ingredients and gently mix until just combined.
- Pour the batter into the tin over the pears and bake for 40-50 minutes, or until well risen and cooked through.
- Flip the pan onto a serving plate and leave to cool before slicing. Enjoy!