Sunday, 11 August 2013

Apple, pear and pecan upside down cake

A delicious moist and light fruit and nut cake with sticky golden syrup, which can be served warm as a pudding.

  • 1 conference pear, peeled, cored and sliced
  • 1-2 red apples, cored and sliced
  • 75g pecan nuts, halves
  • 6 tbsp golden syrup
  • 175g, butter, softened
  • 175g caster sugar
  • 3 medium size eggs
  • 1 tsp vanilla essence
  • 175g self raising flour, sifted

Preheat oven to 180c/160c for fan assist. Grease and line the base of a deep 20cm cake tin.

Arrange the pear and apple slices with the pecan nut halves in the base of the tin. Drizzle over 3 tablespoons of golden syrup.

Cream the butter and sugar together until light and creamy. Gradually beat in the eggs one at a time. Then add in the vanilla essence and mixing well between each addition.

Fold in the flout and mix well. Then spoon the micture into the cake tin. Spread evenly to cover the fruits and nuts.

Bake in the preheated oven for approximately 50-60 minutes until golden brown and firm to touch.
Allow to cool in the tin for a few minutes then run a knife around the edge and invert onto a serving plate.

Drizzle over the remaining syrup and serve. For indulgent pudding, serve with vanilla ice cream or some lightly whipped double cream.


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