Pear & Blackberry Upside Down Cake
We love this pear and blackberry combination.
100g FAGE Total, plus extra to serve
100g light Muscovado sugar, plus 2 tbsp
140g self-raising flour
2 medium eggs
1 tsp vanilla extract
1 large ripe pear, peeled, cored & chopped
100g blackberries, blueberries or raspberries
- Heat oven to Gas Mark 4 / 180°C. Line an 18cm baking tin or baking dish with one sheet of baking paper, ensuring there are no gaps, then brush with oil.
Using an electric hand whisk, beat 100g sugar, the flour, eggs, FAGE Total and vanilla extract for 2 minutes until light. In a separate bowl, toss the remaining sugar with pears and berries and scatter into the base of the prepared tin. Spoon over the cake mixture and smooth over.
Bake for 25-30 minutes until cooked through. Cool for 5 minutes before turning out onto a serving plate and carefully removing the baking paper. Serve with a dollop of Greek yoghurt.