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Upside Down Apple, Pear & Cinnamon Cake




Source of Recipe


Western Star E-meals Issue 120


List of Ingredients




100g Western Star Butter
2 Large Apples, peeled, cored and cut into 1cm slices
2 Large Pear, peeled, cored and cut in 1 cm slices
Juice and Zest of 1 Lemon
1 Cup Castor Sugar
1 Tsp Vanilla Extract
100g Western Star Butter
1 Cup Castor Sugar
4 Eggs, separated
1 Tsp Vanilla Extract
1 ¼ Cups Self Raising Flour
1 Tsp Baking Powder
1 Tsp Ground Cinnamon




Recipe



Preheat the oven to 180C. Lightly grease and line a 23cm springform cake tin.

To make the topping, melt the butter over a medium heat in a large frying pan, and add the sliced apples and pears, which have been tossed in a large bowl with the lemon zest and juice, and sauté gently for 3-5 minutes, stirring occasionally. Add the sugar and vanilla and cook for a further 3-5 minutes.

Using a slotted spoon, remove the apples and pears from the pan, and arrange in the bottom of the prepared cake tin. Place the saucepan back over a medium heat, and reduce the remaining liquid until it forms a rich caramel. Pour this over the fruit.

Now to make the cake batter, place the butter and sugar in a large bowl, and beat with electric mixers until pale and creamy, then add the egg yolks one at a time until well combined. Add the vanilla, and then fold in the sifted flour, baking powder and cinnamon.

In another bowl, whisk the egg whites until stiff, and then very gently fold through the cake batter a little bit at a time.

Pour the mixture evenly over the fruit, then place the tin in the oven for 40 minutes or until a skewer comes out clean.

Remove from the oven, stand for 5 minutes, and then very gently place a serving plate on top, and turn the cake over and remove the cake tin so it is upside down.

Serve warm with cream or ice cream.