Pear and blueberry upside-down cake recipe
Upside-down cakes are always popular; they're fruity, moist and look pretty. This one, made with pear and blueberries, is no exception.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Oven
- Cake pan
- Parchment paper
- Saucepan
- Slotted spoon
- Mixing bowl
- Wooden spoon
- Spatula
- Skewer
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Measuring spoon
- Hand mixer
- Fine-mesh sieve
- Whisk
- Pastry brush
Ingredients
- 200g unsalted butter, plus extra for greasing
- 2 tbsp soft dark brown sugar 300g caster sugar
- Grated zest of 1 lemon
- 1 cinnamon stick
- 4 ripe but firm pears
- 200g unrefined caster sugar
- 3 large free-range eggs
- 100g ground almonds
- 100g self-raising flour
- Pinch of salt
- 1 tsp mixed spice
- 250g blueberries
- Double cream to serve
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