Upside-Down Pear and Banana Cake and Cupcakes

Name: Upside-Down Pear and Banana Cake and Cupcakes
Total time: 3600 s
Yield: 8 servings
Cuisine: British
Ingredients: 1 can (about 400g, halved and sliced thinner) Canned pears; 10 pieces Glacé cherries; 1 tbsp Butter (for greasing); 2 tbsp (for the base) Brown sugar; 200 g (for batter) Unsalted butter (room temp); 160 g Caster sugar; 2 Eggs; 2 Ripe bananas; 2 tbsp Pear juice (from can); 120 g Self-raising flour

Nicky @cook_114252742

My mum loves upside-down pineapple cake so I decided to try something different and had some bananas that needed using up.

Nicky @cook_114252742

My mum loves upside-down pineapple cake so I decided to try something different and had some bananas that needed using up.

Saved

Ingredients

1hr

8 servings

1 can(about 400g, halved and sliced thinner) Canned pears
10 piecesGlacé cherries
1 tbspButter (for greasing)
2 tbsp(for the base) Brown sugar
200 g(for batter) Unsalted butter (room temp)
160 gCaster sugar
2Eggs
2Ripe bananas
2 tbspPear juice (from can)
120 gSelf-raising flour

Saved

Steps

1hr

1

Preheat oven to 180°C.
2

Melt 1 tbsp butter and grease the cake tin. Sprinkle brown sugar evenly over the base.
3

Slice canned pears thinner and arrange with cherries on top of the sugar.
4

In a bowl, beat 200g room temperature unsalted butter until pale and fluffy.
5

Add 160g caster sugar and beat again until well combined.
6

Add eggs one at a time, mixing well after each addition.
7

In a separate bowl, mash 2 ripe bananas until smooth with no lumps.
8

Add mashed bananas and 2 tbsp pear juice to the batter mixture and mix well.
9

Gently fold in 120g self-raising flour until just combined.
10

Pour batter over the arranged fruit in the cake tin.
11

If you have leftover batter, spoon it into cupcake cases.
12

Bake the cake for 30–35 minutes until golden and set. Bake cupcakes at 180°C for about 15 minutes.
13

Cool slightly, then invert the cake onto a plate to serve. Enjoy cupcakes as a bonus treat!