This delicious pear and gingerbread upside down cake is moist, rich and stunning to look at. Great for afternoon tea or as served as dessert with some cream.
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For the topping
zest and juice of 1/2 lemon
110g soft brown sugar
1 (220g) tin pear quarters in juice, sliced
For the gingerbread
120g soft brown sugar
1 pinch ground cloves
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 large egg, lightly beaten
120g self raising flour
1 pinch salt
1/2 teaspoon bicarbonate of soda
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease and line a 20cm square cake tin.
For the topping:
In a saucepan over a medium heat, melt the butter and add the lemon juice and sugar. Stir until the sugar dissolves and bring to a gentle simmer. Pour into the base of the prepared cake tin then neatly arrange the pear slices on top. This will be the top of the cake so try to arrange in a pleasing way.
For the gingerbread:
In a saucepan over a medium heat, melt the butter and add the sugar, treacle and spices. Stir until the sugar has caramelised. Remove from the heat and allow to cool slightly. Beat in the egg and whisk until thickened.
Sift the flour into a separate bowl and mix in the salt and bicarb. Fold into caramel egg mixture and mix well. Gradually whisk in the the milk a little at a time until well blended.
Carefully spoon the cake mixture over the pears then smooth the top.
Bake in the preheated oven for 45 to 50 minutes until a skewer inserted into the centre comes out clean. Remove from the oven and place on the cooling rack for a few minutes. To serve, place a serving plate over the tin then smoothly but quickly flip the cake upside down holding the tin and plate firmly together. Gently remove the tin then the baking parchment. Slice and serve.