Last Night my eldest Son sat us down to show us his new incredible ” Magic Card Trick“. Nine out of ten times these never ever work and the one time they do he thinks he’s the next Dynamo.
His fascination with magic cards tricks knows no bounds, of course I blame his Nana for this. From the time he was a baby she had him watching the late great Tommy Cooper. She was a huge fan of this comedy genius. I think Tommy’s catch phrase “just like that “ was some of my son’s first words.
This got me thinking and I came to the conclusion that baking is most definitely a form of magic. Think about it, you put everything in a bowl, mix it up, put in the oven and say some magic words which in my case are usually “Please Rise” or “Please Don’t Burn”. So really us bakers can say we perform Magic everyday!!
One of the best examples of this is an Up-Side Down Cake which comes complete with its own “Hey Presto” moment when you turn it up side down. For one second it’s a plain but delicious cake and in the next second and with a flick of the wrist, it turns into a vision of colorful deliciousness.
This particular combination of pear and winter berries makes a delicious topping for an up-side down cake. I used both fresh & frozen berries and a tin of pears in this one. I love recipes that use up ingredients you would have in your pantry or freezer. Tins of fruit and frozen berries are great for cakes like this and work great in crumbles too!
Any combination works when you have the right base… I put put come cocoa powder into the batter of this one just to give it a hint of chocolate. It really works with the Pears. I also love using Blueberries as a topping in an up-side down cake and you can check out out that recipe here.
We had this yummy cake with some drizzled custard on top, which is my favorite thing to serve with these kind of cakes. Brilliant in Winter when you are looking for something comforting to warm your tummy , but you can use cream or ice-cream if your prefer.
It’s a quick and easy recipe, the pears and berries are placed in the bottom of a cake tin and the cake batter is spooned on top, nothing to it
It takes about 50mins to bake. Place some baking paper on top if it browns to quickly. I made this one in a square tin just for a change.
Make sure though what ever cake tin you use is a spring form tin, it makes it much easier to get the cake out in one piece, also place the cake tin on a baking sheet just in case any berry juices leak out
- 75g softened butter
- 75g light soft brown sugar
- 1 tin pears
- 300g Berries Fresh or Frozen
- 100g softened butter
- 100g caster sugar
- 125g self-raising flour
- 25g cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
- 3 tbsp Pear Syrup from tin
- Heat oven to 180C & line the base of a spring form pan with baking parchment . Grease the paper & the sides of the tin
- Beat the butter and brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pears on top, face down, sprinkle frozen fruit on top to fill the gaps
- Place all the cake ingredients in a bowl along with 2 tbsp of the pear syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pear & berries and smooth it out so it’s level.
- Bake for 50 mins or until skewer comes out clean. Cover with baking paper if browning too much on top
- Leave to stand in tin for 10 mins, then turn out onto a plate. Serve with warm custard or fresh cream