The Hummingbird Bakery Life is Sweet: 100 original recipes for happy home baking. Tarek Malouf

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      Upside-down Pear Cake

      We suppose you could use apples instead of pears, but pears work so well with the sponge and look like jewels when you turn the cake out on to your serving plate.

      Makes one 23 x 32cm (9 x 13in) cake, to slice as desired

      For the caramelised pears

      6 large, ripe pears, peeled, cored and quartered lengthways

      3 tbsp fresh lemon juice

      40g (1½oz) unsalted butter

      80g (3oz) caster sugar

      130ml (4½fl oz) Kentucky bourbon or whiskey

      For the cake

      195g (7oz) plain flour

      1½ tbsp ground ginger

      1½ tsp ground cinnamon

      ½ tsp ground cloves

      ½ tsp grated nutmeg

      ½ tsp salt

      160g (5½oz) unsalted butter

      75g (2½oz) dark muscovado sugar

      4 large eggs

      170g (6oz) pure cane molasses, such as Meridian

      3 tbsp boiling water

      1½ tsp bicarbonate of soda

       One 23 x 32cm (9 x 13in) tin

      1. Preheat the oven to 175°C (350°F), Gas mark 4. Line the tin with non-stick baking parchment.

      2. To make the caramelised pears, mix the pears with the lemon juice. In a large frying pan, melt the butter and sprinkle with half the caster sugar. Put the pear quarters into the pan. Cook for about 5 minutes until brown on one side. Turn and cook for a further 5 minutes until the other side is brown. With a slotted spoon, carefully remove the pear quarters and set aside to cool slightly.

      3. Add the bourbon and the rest of the caster sugar to the pan and cook and stir frequently for about 5 minutes until the mixture becomes syrupy. Pour this syrup into the baking tin and tip the tin to spread evenly over the bottom of the tin.

      4. Start to arrange the pears from one corner so that they cover the bottom of the tin and are facing the same way, with the tapered ends lying in the same direction. Set aside.

      5. To make the cake, sift together the flour, spices and salt in a bowl.

      6. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, cream the butter and sugar together for around 5 minutes on a medium-high speed until light and fluffy. Add the eggs, one at a time, on a lower speed, scraping down the sides of the bowl after each addition. Only beat until just incorporated. Add the molasses and beat for a few moments longer to mix.

      7. In a small bowl, add the boiling water to the bicarbonate of soda and set aside. Add half the flour mixture to the creamed mixture on low speed. Then add the water and bicarbonate of soda and the rest of the flour mixture and mix until well incorporated. It will look like the mixture has split, but that is correct.

      8. Scrape the mixture into the tin on top of the arranged pears and bake for 25 minutes. Reduce the oven temperature to 165°C (325°F), Gas mark 3 and bake for 10–15 minutes longer. The top should bounce back when lightly touched. Cool in the tin for 1 hour, then run a knife around the edges of the cake. Place a tray over the top of the tin and carefully (but quickly) turn upside down.

       Cupcakes

      Grape Jelly Cupcakes

      Blue Hawaiian Cupcakes

      Bananas Foster Cupcakes

      Pumpkin Chai Cupcakes

      Tomato Soup Cupcakes

      Pink Champagne Cupcakes

      Toasted Marshmallow Cupcakes

      Chocolate Chip ‘Cupcakes’

      Honey Cornbread Cupcakes

      Mint Julep Cupcakes

      Grape Jelly Cupcakes

      Grape jelly in the USA is a seedless preserve or jam made from Concord grapes. This is hard to find in the UK, but using a purple grape juice will simulate the flavour.

      Makes 12 cupcakes

      For the cupcakes

      2 large egg whites

      60g (2oz) unsalted butter, softened

      ½ СКАЧАТЬ