Peach, pear and parsnip upside down cake

Method

1. Preheat the oven to 200°C/180°C fan.
2. Grease and line an 8-inch (20cm) round cake tin with baking paper. Drain the canned fruit.
3. In a bowl, mash the pears with a fork.
4. Arrange the peaches in a windmill or circle pattern in the bottom of the cake tin. Leave space between them but they should be evenly distributed.
5. Mix all the remaining ingredients with the mashed pear in a bowl with a wooden spoon until thoroughly mixed.
6. Spoon the mixture over the peaches so that they are evenly covered. Bake for 35 minutes until the cake is browned.
7. Before removing from the oven, line a baking tray with baking paper.
8. Remove the cake from the oven and immediately turn it out onto your lined baking tray so that the peaches are on the top of the cake. Remove the baking paper from the cake and place back in the oven for 15 minutes until the batter on the top is cooked through.
9. Remove from the oven and cool on a wire rack before serving.

Top tip: Save the juice from the canned fruit and freeze it in an ice lolly mould for a refreshing dessert.