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Cake is for life, not just birthdays!

I know, I know…scones are the quintessential tea time treat. But if you think about it, cake is often the third course in a traditional British afternoon tea, after savoury finger sandwiches, and scones. So it isn’t unrealistic to serve cake with tea. I mean, who doesn’t like cake any time of the day?

An upside down cake is baked “upside-down” in a single pan, with the toppings arranged on the bottom so that it can be removed from the pan by flipping it over to display the fruit. As the fruit cooks with sugar, it’s juices becomes a syrup which glazes and caramelizes the top. In this recipe, the first step is to make a basic caramel to drizzle on the bottom of the pan before arranging the pears. Thinly slicing the pears was probably the hardest part of the entire recipe.

Upside-down cakes were once referred to as skillet cakes because they were made in cast iron skillets on the stovetops. The most commonly baked upside down cake is pineapple, garnished with marashino cherries.

This Caramelized Pear Upside Down Cake was sweet but the tartness of the pear and the warmth from the cinnamon and ginger provided relief from the sweetness. It was a denser cake, like a coffee cake, so it paired beautifully with a cup of black tea.

The more you weigh, the harder you are to kidnap. Stay safe. Eat cake.