Upside Down Pear & Ginger Cake Recipe

Name: Upside Down Pear & Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PEAR TOPPING; 3 or 4 large firm pears; squeeze of lemon juice; 90 grams butter; 90 grams caster or granulated sugar; 2 tablespoons syrup from a jar of preserved ginger (or use 2 tbsp honey plus 1 tsp freshly grated ginger instead); FOR THE CAKE; 125 grams butter, at room temperature; 125 grams caster sugar; 2 large eggs; 200 grams self-raising flour; 30 grams ground almonds; 3 tablespoons syrup from a jar of preserved ginger (or use 3 tbsp honey plus 2 tsp freshly grated ginger instead); 1 level tsp baking powder; creme fraiche or ice cream, to serve

Servings: persons

FOR THE PEAR TOPPING
3 or 4 large firm pears
squeeze of lemon juice
90 grams butter
90 grams caster or granulated sugar
2 tablespoons syrup from a jar of preserved ginger (or use 2 tbsp honey plus 1 tsp freshly grated ginger instead)
FOR THE CAKE
125 grams butter, at room temperature
125 grams caster sugar
2 large eggs
200 grams self-raising flour
30 grams ground almonds
3 tablespoons syrup from a jar of preserved ginger (or use 3 tbsp honey plus 2 tsp freshly grated ginger instead)
1 level tsp baking powder
creme fraiche or ice cream, to serve

1
["Equipment: Ovenproof frying pan, about 28cm across and at least 3.5cm deep, or a tarte tatin tin", "Preheat the oven to 180u00b0C, 160u00b0C Fan, 350u00b0F, Gas 4.", "TO MAKE THE PEAR TOPPING
2
Peel, core and thinly slice the pears. Squeeze lemon juice over the slices to prevent them from discolouring. It's important to have the pears ready before preparing the caramel.", "Place the frying pan over a low heat and add the butter, sugar and the preserved ginger syrup (or honey and grated ginger). Allow the butter and sugar to melt and then turn up the heat. Cook until the mixture turns golden. Don't worry if the butter separates from the sugar, it will all come back together again in the end. Swirl the pan to mix the caramel so that it colours evenly. Remove from the heat as soon as it becomes a rich golden colour. Slide the pear slices immediately into the caramel, spreading them over the base of the frying pan as evenly as possible. Take great care not to cause any splashes with the hot liquid or to touch the caramel.", "TO MAKE THE CAKE
3
Using an electric beater, cream the butter and sugar together in a mixing bowl until light and fluffy. Beat the eggs together in a small bowl and add the eggs little by little, beating between each addition. Fold in the flour, ground almonds, ginger syrup (or honey and ginger) and baking powder. Place spoonfuls of the batter at intervals on top of the pears and then spread it out to cover the pears completely.", "Place in the oven and bake for about 40 minutes. Test by inserting a skewer into the centre. When the skewer comes out clean, the cake is ready. Remove from the oven and allow to cool for about 5 minutes.", "Loosen the sides of the cake with a knife. Place a serving plate (or board), slightly larger than the cake, on top of the pan. Lift the plate and the pan together, holding both tightly, and flip them over sharply (use a cloth to protect your lower hand from any dribbling juices). Lift off the pan. Serve with some creme fraiche or ice cream."]

929

kcal

Calories

Fat

110

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: FOR THE PEAR TOPPING, 3 or 4 large firm pears, squeeze of lemon juice, 90 grams butter, and more.

Yes, Upside Down Pear & Ginger 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!

Upside Down Pear & Ginger Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions