Pear upside down cake (v)

A moist, fruit-topped, flan-like cake.


Serves 8.

Adapted from a pear upside down cake on Best Recipes.

Original post (with pictures) here.

400g tinned pears in juice, drained (or 3 medium pears)
100g non-dairy spread
1 cup (lightly packed) brown sugar 
Egg replacer to the equivalent of 3 eggs (I used commercial egg replacer but chia eggs would work too)
1 1/3 cups self-raising flour
1 tsp baking powder
2 tsp ground ginger

1. Preheat your oven to 160'C (350'F) and line a cake pan with baking paper. One with removable sides would be ideal.
2.Slice the pear into slices that correspond to 1/8 of a pear (i.e., if your tinned pears are already halved, cut each half into 4). Arrange in a circular pattern over the bottom of the cake pan.
3.Beat together the non-dairy spread and brown sugar until creamy. Add the egg replacer and beat to incorporate. Stir in the flour, baking powder and ginger.
4.Spoon the batter over your pears and bake for 40 minutes or until a skewer comes out clean.
5. Allow to cool fully before transferring to a serving plate, serving with the pears on top.