This week we were given a bag of pears straight from the orchard. I am used to buying my pears at the supermarket – which I don’t do very often because they are never very nice. Hard, tasteless and scentless – this is my sad experience with pears.
This bag of pears smelled lovely, and while they were still very firm, they tasted sweet and delicious. Like a bite of autumn. A perfect match for the blustery, crisp and clear days that we’re having in Adelaide at the moment.
I was determined to make the most if this divine fruit. I have been adding pears to my porridge and enjoying pears with cheese and crackers for lunch. When Paul’s birthday rolled around I decided to make a cake featuring pears. I asked the internet for help and the internet delivered! My lovely Instagram buddy Fiona very generously gave me her Omama’s recipe for cake. Her Omama passed away three months ago, on the same day that her son was born. Oh, how my heart ached to read that story! It makes this recipe all the more special for it.
This recipe is so gorgeously simple and also makes a divine cake. It actually reminds me of the cakes that my Grandma used to make, which is a little spooky! I honestly can’t imagine using another cake recipe again. You can adapt the recipe to include different spices, flavours or fruits. I used it to make this upside down pear cake.
Here is Fiona’s recipe as she told it to me.
And here is my interpretation….
Upside Down Pear Cake
1 quantity of Omama’s cake:
- 4 eggs, weighed in the shell
- butter (equal in weight to eggs)
- caster sugar (equal in weight to eggs)
- plain flour (equal in weight to eggs)
- splash of milk
Spices and flavours
1/2 teaspoon cinnnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla
2 pears, peeled, cored and thinly sliced
1/3 cup brown sugar
- Preheat oven to 180 degrees celcius.
- Grease and line a 22 cm springform tin.
- Cream the sugar and the butter, then beat in the eggs one at a time until combined. Sift in the flour and add in the cinnamon, nutmeg and vanilla. Stir until well combined, adding in the milk until the batter is slightly thinner (cake batter consistency!).
- Melt the sugar and butter together until melted and pour over the base of the tin. Arrange the pear slices in a ciruclar pattern on top of the butter and sugar mixture.
- Pour the cake mixture over the top of the pears.
- Bake at 180 degrees until risen, golden and a skewer comes out clean.
I can’t wait to try baking this cake again and experimenting with different flavours. I hope that you enjoy it too.