Sticky upside down pear and gingerbread cake

Yummy Sticky upside down pear and gingerbread cake Recipe

This sweet and sticky upside-down cake combines pear and gingerbread and makes the perfect afternoon tea treat.
Sticky upside down pear and gingerbread cake
Prep Time : 0:25 | Cook Time : 1:05 | Total Time : 1:30 | Serving : 8 person.


  • 150g butter, melted

  • 3/4 cup dark brown sugar

  • 3 beurre bosc pears, halved, cored, thinly sliced

  • 1/2 cup golden syrup

  • 1/2 cup milk

  • 1 egg, lightly beaten

  • 1 cup plain flour, sifted

  • 1 cup self-raising flour, sifted

  • 1 tablespoon ground ginger

  • 1 teaspoon ground cinnamon

  • Double thick cream, to serve

Sticky Ginger Sauce

  • 20g butter

  • 2 tablespoons dark brown sugar

  • 1/4 teaspoon ground ginger


  • Step 1

    Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 20cm (base) round cake pan. Line base and side with baking paper. Drizzle 1 tablespoon melted butter over base of prepared pan. Sprinkle with 2 tablespoons brown sugar. Arrange pear, slightly overlapping, over base of pan.

  • Step 2

    Stir golden syrup, milk and remaining butter and sugar in a saucepan over medium heat for 4 to 5 minutes or until sugar has dissolved (do not boil). Transfer to a large heatproof bowl. Cool for 10 minutes.

  • Step 3

    Add egg to butter mixture. Whisk to combine. Add flour, ginger and cinnamon. Whisk until smooth. Spoon mixture into pan.

  • Step 4

    Bake for 55 minutes to 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes.

  • Step 5

    Meanwhile, make Sticky Ginger Sauce. Stir butter, sugar, ginger and 1/4 cup water in a saucepan over low heat for 2 minutes or until sugar dissolves. Bring to the boil. Boil for 2 to 3 minutes or until slightly thickened.

  • Step 6

    Turn cake out onto a serving plate with sides. Drizzle with sauce. Serve with cream.

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