I had too many pears in the house, and with the warmer weather fruit goes off very quickly, so needed a recipe to use them up. This one is based on the upside-down apple cake but mixed in with Teff (which I have recently discovered and love the soft texture it gives to cake and pancakes)
- 3 pears peeled and sliced
- 3 tbsp raw sugar
- ¼ tsp cinnamon powder
- ¼ tsp nutmeg powder
- dry ingredients:
- 1 1/4 cup flour (I use a gluten free mix)
- 1/4 cup teff flour (optional, can use normal flour)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar (I use a bit less)
- a pinch of salt
- 1/4 tsp cinnamon (optional)
- wet ingredients:
- 1 tsp balsamic vinegar
- 1 cup water
- ¼ cup olive oil
- 1/4 tsp vanilla essence (optional)
- grease a round cake tin and heat oven to 180 degrees C.
- layer the pear slices neatly on the base of the pan in single layer
- sprinkle half the ingredients mentioned for apple layer above on the apples. Make another layer of pear slices and sprinkle the rest of the sugar-spice mix on top.
- put all the dry ingredients in a bowl. Mix well with a wired whisk.
- add the water and oil and stir well so that no lumps are formed.
- add the vinegar and stir well again.
- pour the batter in the cake pan layered with the pear slices.
- bake at 180 degrees C/356 degrees F for 50-55 mins in a preheated oven.
Liked the pears but did prefer the apple. I loved the soft texture of the cake.