upside down pear cake

Upside Down Pear Cake
recipe adapted from YoungPost (April 12, 2015), SCMP.
makes one 7 inch cake

INGREDIENTS:
100ml milk
1/2 tbsp white vinegar

1/8 cup muscavado sugar
2-3 ripe pears peeled cored cut into slices

1 1/4 cups flour
1/2 cup whole wheat flour
1 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
pinch of salt

2 eggs
1/4 cup muscavado sugar
50ml coconut oil
1 tsp vanilla extract

METHOD:
1. Preheat oven to 375F (190C). Lightly grease and line a 7" cake tin.

2. Mix milk and vinegar together in a bowl and set aside.

3. Sprinkle 1/8 cup sugar over the bottom of the tin. Arrange the pear slices around the tin.

4. In a small bowl, whisk together flours, ginger, baking powder, baking soda and salt. Set aside.

5. In a large bowl, combine milk vinegar mixture, eggs, 1/4 cup sugar, coconut oil and vanilla. Mix well and then fold in dry ingredients. Pour batter over pears in cake tin.

6. Bake for 30 minutes or until a tooth pick in the centre comes out clean. Allow to cool in tin on a wire rack for 10 minutes and then invert onto a plate.