Upside-down gingerbread and pear cake

    Upside-down gingerbread and pear cake


    24 people made this

    About this recipe: The base of the cake tin is covered with melted butter and brown sugar to create a gorgeous caramelised topping on the pears when you turn this cake upside down to serve.

    Makes: 1 25cm cake

    • 300g plain flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • 1 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 60g butter
    • 60g brown sugar
    • 2 (415g) tins pear halves in syrup, well drained
    • 100g caster sugar
    • 120g butter, softened
    • 1 egg
    • 235ml treacle
    • 235ml hot water

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. In a bowl, lightly mix the flour, bicarbonate of soda, cinnamon, ginger, cloves and salt until thoroughly combined.
    2. Place the butter into a 25cm loose bottommed or springform baking tin; place in the oven and allow to melt for a minute or two. Sprinkle brown sugar over the melted butter. Pat the pear halves dry with kitchen paper, and cut each half into 3 slices lengthways. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged pears, lightly grease the inside of the tin to prevent sticking later.
    3. Beat the caster sugar and 120g of soft butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the treacle. Mix the flour mixture into the treacle mixture, then stir in the hot water. Pour the cake mixture into the tin on top of the pear slices.
    4. Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, about 45 to 50 minutes.
    5. Allow to cool completely before inverting on a serving dish and removing pan.
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    Reviews in English (24)


    It tasted delicious but the batter leaked out of my loose bottomed tin.  -  01 Feb 2014


    I made this in a hurry for an impromptu Sunday dinner as for pudding I'd nothing much in other than tinned pears. I used a loose bottomed fluted cake tin and placed it on a baking tray and as there were more pears than i used for the topping I chopped the rest up and mixed them in the cake. It took a while longer to cook than stated and it turned out of the tin great despite me forgetting to grease it. I served this with double cream when it was still just slightly warm, in a word it was delicious, everyone commented on how nice it was. Definite hit and one that I will make again very soon. It was moist and didn't need the added pears but I do think it worked. Great recipe.  -  01 Feb 2016


    I managed to avoid the leaking with cooking paper in my tin. The treacle was a little over bearing I found. Just to clarify, did you mean (Black)Treacle or Golden Syrup? I had problems with the cooking times too, using a fan assisted oven, so had a mini collapse and ended up burning the top crust but as it was an upside down cake I just cut it off. I will be revisiting this recipe however and attempting it with golden syrup instead.  -  17 Mar 2015

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