Caramelised pear & chocolate upside-down cake
- 40g unsalted butter, plus extra for greasing
- 225g soft light brown sugar
- 2 ripe dessert pears, cored and thickly sliced
- 40g cocoa powder
- 150g self-raising flour
- 50g plain chocolate, melted
- 2 eggs
- 75ml vegetable oil
- 200ml buttermilk
Preheat the oven to 180C/ 160C Fan/Gas 4. Grease a 20cm round cake tin (not a loose-bottomed tin) and line with baking paper.
Melt the butter in a nonstick frying pan. Add 100g of the sugar and cook over a low heat, stirring continuously, until it has dissolved. Add 2tbsp cold water and cook for 1-2 mins until the mixture becomes a smooth, thick caramel. Pour into the tin and arrange the pear slices on top.
Stir together the cocoa, flour and remaining sugar. Put the chocolate, eggs, oil and buttermilk in a jug and beat well. Stir both mixtures together into a batter. Pour this over the pears.
Bake for 40-45 mins, or until a skewer inserted into the centre comes out clean. Cool the cake in the tin for 5 mins before turning out onto a serving plate, so the pears are on top.