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Serves 8.
this cake is delicious with caramel sauce, pouring custard or with whipped cream.
We love it as a dessert.
Ingredients
- 50 g butter
- 1/3 cup brown sugar
- 3 medium firm pears, peeled and sliced into eighths
- 150 g butter
- 1 cup lightly packed brown sugar
- 3 eggs
- 1 1/3 cups self raising flour
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
Method
Preheat the oven to 180 C.
Line the base of a 22 cm spring form cake pan with baking paper.
Melt the 50 g butter and 1/3 cup brown sugar together and pour over the baking paper. Cover with sliced pears in a circular pattern. Beat together butter and sugar until pale and creamy, add eggs, one at a time, beating well after each addition. Stir in the combined flour, baking powder and ginger. Spoon the cake batter over the pears.
Bake for 40 minutes until cake tests cooked when a skewer inserted comes out clean. Leave to rest for 5 minutes and then invert onto a serving plate.
Serve with whipped cream or caramel sauce or both!
Very simple and easy to understand recipe. I have made this recipe multiple times and it has always turned out a hit although the first time I made it i used a springform tin and the caramel leaked out all through the oven, since then I have always used a non-springform tin and it works a whole lot better! But all-round a great recipe and you can easily substitute the pears for apples and the ginger for cinnamon for another type of upside down cake!
you sound very knowledgable i will follow your advice!
this was tasty as! i substituted the ginger for cinnamon and added a pinch of nutmeg and chili!
I made this and added some crystalied ginger in with the pears, was awesome. Thanks for a great recipe, so moist and an crowd pleaser :)
I made this for mothers day and the flavours were delicious – I didn’t line my springform properly though and the juice spilt a bit – so recommend lining up the side. Also a bit soggy in the middle where the juices from the cooked pears soaked down …maybe I should have left it in the tin to cool longer before turning it out, to let the juices soak evenly across, any suggestions? The mothers loved it tho – which is the main thing!
I use firm pears and have no problems with juice. I do make extra caramel for the bottom though, and serve warm with cream as a dessert, or cold without extras as a cake. Delicious either way, so thanks very much!