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Pear Upside-Down Cake
Posted on August 6, 2025
Pear Upside-Down Cake
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
- â…“ cup light olive oil
- 1 pear (grated)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- 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!
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