This pear upside-down cake with a hint of treacle and ginger is a beautiful dessert with a caramelised top that is irresistible!
3 people made this
4 tablespoons treacle
4 tablespoons soft brown sugar
3/4 teaspoon ground ginger
550g tinned pear halves, drained
200g plain flour
200g caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
75g butter, softened
1 teaspoon vanilla extract
Method Prep:15min › Cook:40min › Extra time:5min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Place 75g butter in a 23cm square cake tin and set in the preheating oven to melt, about 5 minutes.
Stir treacle, brown sugar and ginger into the melted butter. Arrange pears cut-side down over mixture.
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.
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.
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.