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Apple, Pear and Pecan Upsidedown Cake




Source of Recipe


Sainbury's


List of Ingredients




1 conference pear, peeled, cored and sliced
1-2 red apples, cored and sliced
75g pecan nut halves
6 x 15ml spoons maple syrup
175g butter, softened
175g caster sugar
3 medium size eggs
5ml spoon vanilla essence
175g self raising flour, sifted
sprigs of fresh mint
a little icing sugar to dredge

Recipe



Preheat the oven to 180°C, 350°F, Gas Mark 4.

Arrange the pear and apple slices, with the pecan nut halves in the base of a lightly greased and base lined deep 20cm cake tin. Drizzle over 3 x 15ml spoons of maple syrup.

Cream together the butter and sugar. Gradually beat in the eggs with the vanilla essence mixing well between each addition.

Fold in the flour then spoon the mixture into the cake tin. Spread evenly to cover the fruit and nuts.

Bake in the preheated oven for approximately 40 minutes until golden and firm to the 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 maple syrup, decorate with sprigs of fresh mint and dredge with icing sugar.