Caramelised-pear upside-down cake

    1 hour

    This pear upside-down cake with a hint of treacle and ginger is a beautiful dessert with a caramelised top that is irresistible!

    5 people made this

    Serves: 8 

    • 75g butter
    • 4 tablespoons treacle
    • 4 tablespoons soft brown sugar
    • 3/4 teaspoon ground ginger
    • 550g tinned pear halves, drained
    • Cake
    • 200g plain flour
    • 200g caster sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 160ml milk
    • 75g butter, softened
    • 1 teaspoon vanilla extract
    • 1 egg

    Prep:15min  ›  Cook:40min  ›  Extra time:5min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4.
    2. Place 75g butter in a 23cm square cake tin and set in the preheating oven to melt, about 5 minutes.
    3. Stir treacle, brown sugar and ginger into the melted butter. Arrange pears cut-side down over mixture.
    4. Sift flour, sugar, baking powder and salt into a bowl. Add milk, 75g butter and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour mixture over pears.
    5. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 40 to 50 minutes. Cool in the tin for 5 minutes.
    6. Run a knife around the edge of the tin; place a plate on top of the cake and flip carefully. Serve warm with whipped cream.

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    Reviews in English (1)


    Delicious. Personal notes: next time double the ginger, reduce molasses by half, reduce sugar to 2/3 cup, and use a larger pan.  -  11 Sep 2018  (Review from Allrecipes US | Canada)