Caramel upside-down pear cake from The Really Useful Cookbook by David Herbert

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • RosieB on April 11, 2015

    I made this as a last minute dessert to take to a dinner. Pears are in season and this cake was simple to make, moist and tasty.I placed sliced pear on top of the caramel in a circular pattern and folded the rest as per the instructions. When the cake was turned out this was attractive. It was not too sweet. I served it with nice ice cream and pure thick cream. Left overs were nice next day.

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