Ingredients 50g butter
1/3 cup brown sugar
3 medium sized pears ( I used tin and just cut enough to cover tin)
150g butter, at room temperature or softened
1 cup of lightly packed brown sugar
1 1/3 cups self-raising flour
1 tsp baking powder
2 tsp ground ginger
Preheat oven to 150 C and line or grease cake tin ( or any round tin).
Melt 1/3 cup brown sugar and 50g butter in saucepan and pour into base of tin. Slice pear in to thin wedges and place over melted mixture in tin in circular pattern.
In another bowl beat sugar (1 cup) and butter (150g) together until pale and creamy.
Add eggs one at a time beating well after each addition.
Sift flour, baking powder and ginger in a bowl and combine with wet mixture. Pour cake batter over pears.
Bake for 40mins or until skewer comes out clean. Keep an eye on it as mine started to burn slightly on the bottom as we have a very hot oven but still wasn’t cooked through. If this happens open up the oven to let the air out and reduce temp to 100 C. Keep checking with skewer.
Once done, leave to cool in tin for 5 minutes before turning out on to board.
Serve with custard, cream or ice-cream for dessert or just eat as a piece of cake for afternoon tea ( we did both). Delish!