Inverted cake with pears and ginger
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ingredients
80 g butter 80 g cane sugar 2 pcs more pears 1 pcs grated ginger (about 3 cm)
Dough
300 g plain flour 1 KL ground cinnamon 1 KL ground ginger 1 KL baking soda 1 KL baking powder 4 pcs egg 100 g granulated sugar 150 ml yoghurt al. Sour cream 100 ml oil
progress
A fragrant autumn cake perfect for a cup of hot tea.
1.
Heat the oven to 160°C.
2.
Ideally, use a pie tin with a solid bottom. You can also use a cake tin, but line it with baking paper.
3.
Heat the butter and sugar in a small saucepan, and when the sugar has melted, pour the mixture into the bottom of the cake tin or onto the paper in the cake tin.
4.
Add thinly sliced pears and freshly grated ginger.
5.
Mix the flour with baking powder, baking soda, cinnamon and ground ginger. Then beat the eggs, sugar, yoghurt and oil into the batter. Finally, add the sifted loose mixture.
6.
Layer the dough over the pears, align and place in a preheated oven (160°C) for approximately 50 and 60 minutes.
7.
Let the baked cake cool in the tin for about 10 minutes. Then run a knife around the edges (if you used a cake tin, loosen and remove the hoop), place a shallow or serving dish on top and invert the cake.
8.
Good taste!
