I messed up getting this cake out of the tin. So the photo is a mess. It would've been nice to have an intact cake -- especially since I spent so long trying to arrange the pear slices prettily. But despite its dramatic self-destruction upon unmoulding, it still tastes delicious! So, definitely a keeper. Just be very careful getting it out of the tin.

Pear Upside Down Cake

Slightly adapted from Dessert of the Day by Kim Laidlaw

Ingredients

Topping

• 5 Tbsp. butter, softened
• 1/3 c. brown sugar
• 2 Tbsp. maple syrup
• 2-3 pears, sliced
• 1 Tbsp. sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. cardamom seeds, ground

Cake

• 6 Tbsp. butter, softened
• 1/2 c. sugar
• 2 large eggs
• 225g all-purpose flour
• 1/2 tsp. coarse sea salt, ground
• 2 tsp. baking powder
• 3/4 c. milk
• 2 tsp. vanilla extract
• 6 Tbsp. unsweetened applesauce

Directions

1. Peheat oven to 180°C (350°F) and grease a 20-23cm (8-9") round tin.
2. Beat the 5 Tbsp. of butter with the brown sugar and maple syrup.
3. Spread the butter mixture evenly over the bottom of the prepared pan.
4. Toss the pear slices with the sugar, cinnamon, and cardamom.
5. Arrange the pear slices in the bottom of the pan.
6. Beat the 6 Tbsp. of butter with the sugar until light and fluffy (2-3 minutes).
7. Beat in eggs, one at a time.
8. In a separate bowl, combine flour and salt and sift in baking powder. Mix well.
9. Combine milk, vanilla, and applesauce in a measuring cup.
10. Add the dry ingredients in three additions alternating with the milk mixture in two additions.
11. Give a final stir to ensure that everything is well-mixed.
12. Pour batter over pears.
13. Bake at 180°C (350°F) until cake is done (60-70 minutes).
14. Run a knife or spatula around the edge of the pan and then invert onto plate and carefully lift off the pan.
15. Allow to cool for at least 30 minutes before serving.