Upside-Down Pear Chocolate Cake

This is a really delicious recipe for cold winter nights, served hot with ice cream it makes a great pudding or you can eat it cold too, it goes great with coffee. It's really easy to make, the hardest part is deciding how to arrange your pears in the bottom of the tin!

1 3/4 cups flour
1/4 cups sugar
3/4 cup cocoa powder
1 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup strong brewed coffee, cooled (you can use instant if you must).
3/4 cup buttermilk
1/2 cup vegetable oil or margarine
1 teaspoon vanilla extract
1 to 2 large pears, peeled, cored, and sliced

Preheat the oven to 180, lightly grease a 10-inch cake pan. Line the pan with cooking paper and lightly oil the paper.

In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt.

In large bowl, whisk together the eggs, coffee, buttermilk, oil, and vanilla extract. Gradually stir the flour mixture into the egg mixture. Mix until thoroughly blended.

Line the bottom of the cake pan with the pears in a circular design or anything pretty and decorative, this is going to be the top of your cake. Pour the batter on top of the pears. Bake for 55 minutes, or until a skewer can be inserted in the centre and comes out clean.

Place on a rack and let sit for 10 minutes. Run a metal spatula around the sides of the cake to loosen them. Invert the pan onto a plate. Using the handle of a knife, vigorously tap the top of the pan, even shaking it a bit, to loosen the cake. Leave the pan over the cake for 15 minutes. Serve and enjoy!