How I salvage a burnt top, half baked center cake

My cake got a burnt top and a half baked center. I did everything right so what happen? I am guessing that there is something wrong with my oven. This sounds like a bad carpenter blaming his tools. Short of pulling my hair, I was frustrated with the outcome. My first thought was to throw away the cake but I could not bring myself to do it because I was raised not to waste food. I thought of a way to salvage it.  I cut off the burn top and the half baked center and retained the baked part. I cut them into big slices and served them with vanilla ice cream.  Having packed with spices, this cake is buttery, fluffy and crunchy at the same time. No one complains about the odd shape slices that were served. They did not care, they ate them all and went for a second helping. The taste of this cake has definitely compensated for its look and that saves my bacon!

Cinnamon Pear Cake

Ingredients:

250gm butter

220gm  castor sugar

4 eggs

150gm  self raising flour

35gm plain flour

120gm  sour cream

1 Large Chinese pear – peeled, thinly sliced

1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 pinch of ground clove

1 tsp vanilla extract

Method:


Arrange sliced pear in the cake pan. Beat butter and sugar with mixer until light and fluffy. Beat in egg one at a time. Fold in shifted flour and sour cream. Pour mixture over pear in the cake pan.  Bake at 180 degrees C or 375 degrees F for about 60 mins.

Herb Pork sausages, apple and sauerkraut (My hubby's recipe) - featured in Group Recipes

I call this my “half past six” meal.  Meaning?  Half of the ingredients are ready made and the other half added by me, haha.  We had a busy day yesterday running errands and busy eating Chinese hawker food.  By the time we returned home, it was too late to cook a meal that needs a lot of preparation.  It takes only 20 mins and Wala! dinner is ready!  The picture does not do justice to the dish, so please don't judge the book by the cover.  Although I call it "half past six", the taste is not.  Try it and let me know your view.

Serving: 1

Ingredients:

3 herb pork sausages (you can use any type of sausages)

2 cups bottled purple sauerkraut

1 tbs caraway seeds

1 tsp cinnamon

1 apple, (skin and core removed and diced)

1 medium onion , cut into rings

2 tb brown sugar

1 tb butter

Method:

Use a fork to pork some holes in the sausages and boil it for 10 mins.  Spray the frying pan with a bit of oil and brown the sausages. Set aside. Add butter to pan and fry the apple and onion till onion is translucent and add brown sugar.  Add  sauerkraut and caraway seeds and cinnamon and fry till you can smell the fragance of the spices.  Place sausages on top of the sauerkraut.  Serve with crusty bread and potato chips.