Upside Down Caramel Pear Cake Recipe

Ingredients

TOPPING:

2 tablespoons margarine

2 tablespoons brown sugar

425g tin of pears in syrup

CAKE:

150g margarine

150g caster sugar

2 eggs

1 teaspoon vanilla extract

150g wheat and gluten free self-raising flour

1 teaspoon gluten free baking powder

2 tablespoons rice milk

Heat oven to 180C

Grease and line a 20cm round cake tin

Topping: Mix together brown sugar and margarine and spread around base of tin thickly slice pears and arrange in a single layer

Cake: Put all ingredients into a bowl and beat for 2 minutes

Spoon cake over pears and smooth top

Bake in oven for 40 minutes or until skewer comes out clean

Wait 10 minutes and turn cake out onto a plate