Pear And Ginger Upside-Down Cake Recipe

Name: Pear And Ginger Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE SYRUP; 1/3 cup freshly squeezed strained orange juice; 4 tbsp (1/2 stick) butter; 1 cup firmly packed brown sugar; 1/2 tsp ground cinnamon; None None FOR THE CAKE; 3 None pears; 1 1/2 cups firmly packed brown sugar; 1 cup vegetable oil; 1 None orange, peel finely grated; 2 tsp finely grated fresh ginger; 3 None eggs; 3 cups flour; 2 1/2 tsp baking powder; 1/2 cup milk

Servings: persons

None None FOR THE SYRUP
1/3 cup freshly squeezed strained orange juice
4 tbsp (1/2 stick) butter
1 cup firmly packed brown sugar
1/2 tsp ground cinnamon
None None FOR THE CAKE
3 None pears
1 1/2 cups firmly packed brown sugar
1 cup vegetable oil
1 None orange, peel finely grated
2 tsp finely grated fresh ginger
3 None eggs
3 cups flour
2 1/2 tsp baking powder
1/2 cup milk

1
Preheat the oven to 425u00b0F. Grease and line a deep 9-inch round cake pan.
2
For the syrup, place orange juice, butter, brown sugar and cinnamon in a small saucepan on high heat. Bring to a boil. Reduce heat to medium; simmer for 3 mins or until thickened slightly. Set aside to cool.
3
Meanwhile, for the cake, peel and core pears; cut each into eight wedges. Arrange pears in decorative pattern on bottom of prepared pan. Pour syrup over pears.
4
Beat brown sugar, oil, orange peel, ginger and eggs in a large bowl with an electric mixer until combined. Gently add combined sifted flour and baking powder, then milk. Carefully pour batter over pears.
5
Bake for 10 mins. Reduce oven temperature to 350u00b0F. Bake a further 55 mins or until a skewer inserted into center of cake comes out clean. Cool cake completely in pan before carefully turning out onto a platter.

1634

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: None None FOR THE SYRUP, 1/3 cup freshly squeezed strained orange juice, 4 tbsp (1/2 stick) butter, 1 cup firmly packed brown sugar, and more.

Yes, Pear And Ginger Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear And Ginger Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions