Pear & Ginger Upside Down Cake Recipe

Ingredients

75ml maple syrup
400g pears
150g butter, room temperature
150g Demerara sugar
3 medium eggs, room temperature
150g self-raising flour
2 tsp ground ginger
½ tsp cinnamon
Cream or custard, to serve

Prep: 30 mins | Cook:25-35 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Line a 20cm cast iron pan or round cake tin with baking paper. Pour the maple syrup into the pan to coat the base.

2. Peel the pears, cut into quarters and slice out the cores. Cut each pear quarter into 3-4 long slices. Arrange the pears in the lined pan/cake tin, fanning them out so they cover the syrup.

3. To make the cake batter, scoop the butter into a bowl and add the Demerara sugar. Beat together with electric beaters till pale and fluffy. Crack in 1 egg and beat to combine. Repeat with the remaining eggs. Sift in the flour and add the ginger and cinnamon with a pinch of salt. Use a flexible spatula to lift and fold the dry and wet ingredients together.

4. Spoon the cake batter over the pears, smoothing the top of the cake. Bake for 30-40 mins till the sponge is risen, golden and firm to the touch. A skewer inserted should come out clean.

5. Take the cake out of the oven and let it sit in the pan for 30 mins-1 hr. Place a large, flat plate over the pan. Protect your hands with oven gloves or tea towels, if necesary, and carefully flip over the pan so the cake slides out onto the plate. Peel off the baking paper. The cake is delicious served with cream or custard or can be eaten by itself. It will keep for up to 3 days in an airtight tin.