Pear Upside Down Cake Recipe with Ginger

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. 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.

Check out more of our ginger recipes here...

Jamaican ginger and caramel cake

Nutritional Information

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