Pear Upside Down Cake - cooking recipe

Ingredients

2 tablespoons brown sugar (firmly packed)
425 g pears (canned in syrup)
2 cups self raising flour
125 g unsalted butter
3/4 cup caster sugar
2 eggs, lightly beaten

Preparation

Preheat oven to 180C (350F).
Lightly grease a 21x14x7cm loaf tin and line base with baking paper.
Sprinkle the brown sugar evenly over the base.
Drain the pears and reserve the syrup. Cut the pears in half and arrange, cut side down over the base of the tin.
Sift the flour into a large bowl and make a well in the centre.
Melt the butter and caster sugar in a small saucepan over low heat, stirring until sugar has dissolved.
Remove from heat and combine with reserved syrup and eggs.
Pour into the flour and stir with a wooden spoon until combined - do not over mix.
Spoon over the pears and smooth the surface.
Bake for 50 minutes, or until a skewer comes out clean.
Leave in the tin for 15 min before turning on a wire rack to cool.