Upside Down Pear Cake


Base layer:

125g butter

1 ½ cups brown sugar

4 pears peeled, cored and quartered


125g butter, softened

1 cup castor sugar

2 eggs

1 ½ cups self-raising flour, sifted

1 tsp ground cinnamon

1 tsp ground ginger

1/3 cup of milk


  • Preheat the oven to 190ºC
  • Grease a 24-26cm spring-form tin.
  • To make the base layer, warm the butter and the sugar in a sauce-pan over low heat.
  • Stir until the butter has melted and the sugar has dissolved.
  • Increase the heat; add pears and cook, stirring occasionally, for 3-4 minutes or until tender.
  • Pour the syrup into the cake tin and arrange the pears in the syrup.
  • To make cake mixture, place all the ingredients in a mixing bowl and beat with electric beaters until well combined.
  • Spoon the mixture over the pears.
  • Bake on the centre shelf of the oven for 1 hour or until a skewer comes out clean from the centre of the cake.
  • Invert onto a platter and serve with thick cream.