Pear and ginger upside-down cake

Pear and ginger upside-down cake

  • serves 8
  • Easy

Try our pear and ginger upside-down cake; it's moist, light and delicately sweet. Impress your friends and family this weekend with our easy-to-make cake



  • butter 200g, melted
  • golden caster sugar 1 tbsp
  • stem ginger in syrup 5 pieces, chopped into chunks
  • pears 4 small, peeled, halved and cored
  • dark muscovado sugar 200g
  • golden syrup 50g
  • black treacle 50g
  • ginger syrup 3 tbsp, from the jar
  • eggs 2
  • milk 250ml
  • self-raising flour 350g
  • ground ginger 1 tsp


  • Step 1

    Heat the oven to 150C/fan 130C/gas 2.

  • Step 2

    Line the base of a 23cm deep springform cake tin, brush with 1 tbsp of the melted butter and scatter over the golden caster sugar.

  • Step 3

    Put a piece of stem ginger in the core of each pear half, then lay cut-side down on the base of the tin.

  • Step 4

    Add the muscovado sugar, golden syrup, treacle, the rest of the stem ginger and 2 tbsp of the ginger syrup to the rest of the melted butter, and mix well.

  • Step 5

    Beat the eggs and milk, then stir into the butter and syrup mixture.

  • Step 6

    Gradually add the flour and ground ginger, mixing it to a smooth consistency.

  • Step 7

    Pour the mixture over the pears and bake for 1 hour 40 minutes or until risen and cooked through.

  • Step 8

    Leave to cool for a couple of minutes in the tin, then turn onto a wire rack to cool completely.

  • Step 9

    Brush the top of the cake with the remaining ginger syrup before serving.

Nutritional Information

  • Kcals 609
  • Fat 23.5g
  • Saturates 14.2g
  • Carbs 89.8g
  • Sugars 56.6g
  • Fibre 3.9g
  • Protein 7.4g
  • Salt 1g