This cake is perfect for when you have a whole bag of apples, pears (or any fruit) and are not sure what to do with it. I have done this particular cake with pears but have also used apples, bananas, plums, peaches & a combination of fruits. They all work well.
150g unsalted butter, at room temperature, plus extra for greasing the dish
5 - 6 pears (or other fruit) peeled, cored and sliced in half
5 - 6 pears (or other fruit) peeled, cored and sliced in half
1 & 1/2 cups castor sugar 
2 extra-large eggs
2 tablespoon sour cream
1/2 teaspoon grated lemon zest
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
pinch of salt
Preheat the oven to 180 deg. Generously butter a 9-inch glass pie dish and arrange the fruit in the dish, cut side down.
Combine 3/4 cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a golden colour (don't stir it, just swirl the pan). Take off the heat straight away and pour evenly over the fruit.
Cream the butter and the remaining 3/4 cup of sugar in a bowl until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, fold it into the egg mixture.
Pour the cake batter evenly over the fruit and bake for 30 to 40 minutes, until a cake tester comes out clean. Invert the cake onto a flat plate as soon as you remove it from the oven. If you don't do it straight away the sugar will start to harden and your cake will be stuck on the bottom! Once cool, dust with icing sugar and serve with a big dollop of whipped cream.
2 tablespoon sour cream
1/2 teaspoon grated lemon zest
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
pinch of salt
Preheat the oven to 180 deg. Generously butter a 9-inch glass pie dish and arrange the fruit in the dish, cut side down.
Combine 3/4 cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a golden colour (don't stir it, just swirl the pan). Take off the heat straight away and pour evenly over the fruit.
Cream the butter and the remaining 3/4 cup of sugar in a bowl until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, fold it into the egg mixture.
Pour the cake batter evenly over the fruit and bake for 30 to 40 minutes, until a cake tester comes out clean. Invert the cake onto a flat plate as soon as you remove it from the oven. If you don't do it straight away the sugar will start to harden and your cake will be stuck on the bottom! Once cool, dust with icing sugar and serve with a big dollop of whipped cream.
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