Upside Down Pear and Almond Cake

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The cake is super moist and great with a cup of tea. 
Preparation time10 minutes
Cooking time45 minutes
Serves1 cake


¹/³ cup slivered almonds

1 ¼ cups firmly packed brown sugar

1 large pear, peeled, cored, thinly sliced

185g butter, room temperature

3 eggs

¼ cup plain flour

1 ¾ cups almond meal


1. Preheat oven to moderately hot(200°C/180°C fan-forced). Grease and line a 22cm round cake pan with baking paper.

2. Sprinkle the almonds and ¼ cup of the sugar over the base of the pan. Evenly top with pear slices.

3. Using the Beater, beat butter and remaining sugar on medium speed (5-7)for about 3 minutes or until light and fluffy. Beat in eggs one at a time. Add flour and almond meal and mix on low speed(1-4) until combined.

4. Pour mixture into pan. Bake for about 35 minutes or until cooked when tested. Stand for 10 minutes before turning upside down onto a wire rack. Serve warm or cold with whipped cream.