I love pineapple upside-down cake and I love the combination of pears and almonds - they have to be one of those perfect matches. So why not combine the two to create something luscious?
Pear and Almond Upside-Down Cake
100g soft brown sugar
½ teaspoon ground cinnamon
4-6 pears, peeled and cut into quarters
75g blanched almonds, chopped roughly
Preheat your oven to 180°C/350°F.
Line a springform pan with baking paper - butter and flour the pan as well.
Peel the pears, cut into quarters, de-core and keep in lemon water to stop from browning while you prepare the topping.
Place the butter, sugar and ground cinnamon in a small pan and cook until the butter is melted and the mixture amalgamates. Pour into the prepared baking pan and arrange the pear pieces (rounded side down) over the topping. Sprinkle over with the chopped almonds and set aside while you make the cake mix.
150g butter, cut into cubes and softened
½ cup caster sugar
½ teaspoon vanilla bean paste
2 eggs, lightly beaten
½ cup almond meal
2 cups plain flour, sifted with 2 tablespoons baking powder
¾ cup milk
Using an electric mixer, beat together the butter, caster sugar and vanilla bean paste until light and fluffy.
Slowly add the beaten eggs making sure the mix is well amalgamated between additions.
Stir in the milk and then fold in the sifted flour followed by the almond meal.
Spoon into the cake tin, smoothing the top before placing in the oven.
Bake for around 50 minutes or until it's cooked through.
Cool in the tin before turning it out onto a serving dish.