I haven't posted in a while but happy New year & I hope you're 2017 is going great so far. To start off my year of recipes this is a sticky, comforting kind of cake, perfect for a January day. I love a good upside down cake as they tend to range from being really moist to being a gooey mess, which is pretty much my kind of cake! This cake uses spelt flour which is easy on digestion than wheat & coconut sugar which is much less refined than run of the mill plain white flour. You can play around with how you lay your pears, overlapping they whole way around looks great too. You could also try using different fruit like apples or quince or throwing in a few seasonal berries.
- 115g butter, plus 2 tbsp for bottom of the pan
- 200g coconut sugar, plus 2 tbsp for the bottom of the pan
- 3-4 ripe pears, peeled, cored and sliced into quarters
- 3 eggs
- 1 tsp vanilla extract
- Pinch of sea-salt
- 125g spelt flour, sifted
- 1/4 tsp bread soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 100ml almond milk, or milk of your choice
Pre-heat oven to 180ºC/350ºC/Gas 4. Melt 2 tbsp butter with 2 tbsp coconut sugar in the bottom of an ovenproof frying pan, over a low heat. Add the coconut sugar to the pan and stir until the sugar has melted.
Arrange the pear slices on top of this and remove from the heat.
Beat together the rest of the butter and coconut sugar. Add the eggs one at a time beating between each addition. Add the sea-salt and vanilla extract and mix through.
Fold in the spelt flour, bread soda, cinnamon and ginger. Lastly add the almond milk and bring together. Pour the cake batter over the pears in the pan, transfer to preheated oven and bake for about 40 minutes or until cooked through.