Red Wine Pear Upside Down Cake

 I chanced upon this recipe recently. In the past, I was only able to master the simple pineapple upside down cake. But now there is a new flavour to the original recipe. I am sure that you will enjoy it as much as I did   

Ingredients

For the Base:

70g butter

70g soft brown sugar

3 pears, peeled and cored

¼ cup red wine (choose cabernet sauvignon or merlot)

For the Cake:

125g Butter, softened

1 cup Caster Sugar

2 Eggs, at room temperature

1.5 cups Self-raising flour, sifted

1 Tsp Ground Cinnamon

1/3 cup Milk, at room temperature

Method:

1)      Preheat oven to 180 degrees Celsius and  grease a 20-23 cm non-stick cake tin

2)      Warm 70g of butter, soft brown sugar and red wine in a saucepan over low heat until the butter has melted and the sugar dissolved

3)      Arrange the sliced pears at the bottom of the cake tin

4)      Make the cake mixture by placing all the cake ingredients in a bowl and mix well with an electric beater until well combined. Alternatively, you could also beat the mixture vigorously with a whisk or a wooden spoon

5)      Pour the wine mixture over the pears in the cake tin, then spoon the cake mixture over it

6)      Bake for about 45 minutes. Inset a skewer into the middle of the cake and it comes out clean

7)      Serve the cake warm