I am not even joking: you have to make this cake. It took me three attempts to perfect this recipe and yeah I am proud of how it turned out. The inspiration for this recipe came after I made some waaaaaay too sweet peach upside down cake. Plus I made a massive batch of salted caramel sauce like a month ago and have been struggling to figure out what to do with it. I put them in nice little jars to give them out as presents, but they turned out too salty because I did not listen to Nigella’s advice about being too confident on the amounts of salt you add! So before making this cake I added a little extra golden syrup and sugar but if you follow her recipe you should be alright. Also I have heard that upside down cakes are better served warm but I found that when this one reached room temperature it was heaven: the sauce soaked into it and it got gooier and gooier (this my new favourite comparative adjective). Another life changing discovery that came about while eating this cake (life changes while you’re eating) is that pears are not as boring as I thought they