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Pear & Ginger Upside Down Cake

Monday, 22 March 2021 / Topics:

  • Serves 14
  • Difficulty simple

Ingredients: (Serves 14)

2 green pears, peeled, cored, cut into eighths
100g brown sugar
100g unsalted butter

For the cake batter:

200g unsalted butter, at room temperature
150g brown sugar
2 eggs, at room temperature
1½ cups plain flour
1½ teaspoons baking powder
1½ teaspoons ground ginger
½ cup milk
½ cup thickened cream


1. Preheat oven to 180° (fan-forced). Grease and line a 26cm round cake tin.

2. Sprinkle brown sugar over the base of the cake tin. Melt butter and pour over brown sugar. Arrange pears on top in a circle, slightly overlapping, with the pointed ends facing inwards.

3. To make the cake batter, cream butter and brown sugar with electric beaters for 3-4 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and ginger. Fold in half the flour mixture, followed by half the milk. Repeat with remaining flour and milk. Carefully spread cake batter over pears.

4. Bake for 40-45 minutes or until a skewer inserted in the middle comes out clean. Allow cake to cool in the tin for 10 minutes. Carefully turn the cake out upside-down onto a serving plate. Serve warm with a drizzle of thickened cream.


  • Energy 388cal
  • Total Fat 25.4g
  • Sat Fat 16.3g
  • Total Carb 36.5g
  • Sugar 24.2g
  • Sodium 64mg
  • Protein 3.6g
  • Fibre 1.3g