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Pear and ginger upside-down cake

Name: Pear and ginger upside-down cake
Total time: 2 h 15 min
Ingredients: 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

2 hours 15 minutes + cooling
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

Published: August 27, 2017 at 10:00 am

Ingredients

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

Method

Step 1

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

Put a piece of stem ginger in the core of each pear half, then lay cut-side down on the base of the tin. 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. Beat the eggs and milk, then stir into the butter and syrup mixture.
Step 3

Gradually add the flour and ground ginger, mixing it to a smooth consistency. Pour the mixture over the pears and bake for 1 hour 40 minutes or until risen and cooked through.
Step 4

Leave to cool for a couple of minutes in the tin, then turn onto a wire rack to cool completely. Brush the top of the cake with the remaining ginger syrup before serving.