Salted Caramel Upside-down Apple and Pear Cake
Servings: 12
Ingredients
- 2 pears
- 2 apples
- 250 g butter softened
- 250 g light soft brown sugar
- 4 eggs beaten
- salt
- 100 g rye flour
- 150 g self-raising flour
- 1 tsp baking powder
- 1-2 tsp cinnamon ginger or mixed spice
- 2 tbsp natural or Greek yogurt
- Caramel
- 200 g light soft brown sugar
- 90 g butter
- 120 ml single cream
- 1 tsp salt
- Alternative caramel recipe
- 1 tin caramel condensed milk
- 60 ml single cream
- 1 tsp salt
Instructions
- Tin size options - 29cm x 13cm , 30cm x 20cm. For half the quantity use 21cm x 10cm or 20cm x 18cm
- Heat oven 180C / Gas 4.
- Peel and core the apples and pears and slice into 8 segments.
- Pour enough caramel on the bottom off your baking tin of choice to cover thickly.
- Place the apples and pears on top of the caramel and cover well with some more caramel.
- Beat the butter and sugar until creamy, add a pinch of salt, then beat in the eggs, one at a time.
- Mix together the flour, rye flour, spices and baking powder and fold into the mixture.Fold in the yogurt until mixed thoroughly.
- Scrape the mixture into the tin. Bake for about 45 -50 minutes for the larger tins and 30-35minutes for the smaller tins, until deep golden and cooked through.
- Leave to cool slightly , then turn out onto a plate.
- To serve - pour over any extra caramel and serve with clotted cream.
- To make the caramel -Place the sugar and butter into a pan or bowl if using a microwave.
- Melt slowly and stir well to mix.
- Add the cream and salt and beat together. Heat again until just on boiling point.
- Beat and put aside to use.
- This can be kept in a fridge for up to a week or frozen.
- Warm through to use as a sauce.
- Alternative recipe -Pour the tin of caramel into a bowl or pan and add the cream and salt. Warm through and mix with enough cream to make a thick pouring sauce.