Pear and raspberry upside down cake

I love baking, whether it's cakes, cookies or any form of dessert. It's fun to experiment with recipes and to come up with favours I've not tried before.

Today I decided to bake an upside down cake, which basically means that you put the fruit topping  into the cake tin and pour the mixture on top, then bake it. 

My choice of fruit today was pear and raspberry. 

Ingredients; 

• 175g butter
• 175g self raising flour
• 175g caster sugar OR brown sugar
• 3 eggs
• 2 Tbl sp. icing sugar
• 2 pears
• 1 punnet of raspberries

Start by adding the butter and sugar into your mixing bowl and mix them until they form a light, creamy mixture. Next, beat your eggs in a separate bowl, then add your flour and eggs into the butter/sugar mix and stir until they make a thicker, creamy mixture. 

For the fruity topping, take about 2/3s of your raspberries and press them through a sieve into a fresh bowl so that the bowl fills with the juice and the seeds remain in the sieve. This may take a while, so it's easier to mash up the raspberries first and then press them through the sieve using a spoon. Leave the raspberries to juice in the sieve while you peal and cut your pears into cubes. After all the juice has collected in the bowl, take the icing sugar and add it to the juice and mix until no icing sugar lumps are left. Add the pear cubes to the juice and stir them so they are covered in the red juice. Spoon this fruity mix into your cake tin.

Following this, pour the cake mixture onto the fruity mix in the tin and spread it out so that it covers the fruit and none is visible. Make sure you get all the cake mix to allow it to rise as best as possible. 

Once the mix totally covers the cake and reaches all corners of the tin, put the cake into a pre-heated oven at 170 degrees C. Leave it in there for 30 minutes, or until a skewer comes out clean. 

Take the cake out the oven and leave to cool completely. Then, turn the cake onto a plate and decorate with the remaining raspberries.

Enjoy!