Upside-down pear cake

June 7, 2011

Brrrr!! This pudding will warm you up on a winter evening. You could use apples as well as or instead of pears. Serve with cream!


50g butter
250g brown sugar
3 pears, peeled and sliced into 1/8
200g plain flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
1 tsp ground ginger
2 eggs
200ml buttermilk (or milk)
75ml vegetable oil
1 tsp ground ginger
cream to serve

Preheat oven to 180.

Melt the butter in an OVENPROOF frying pan (approx 24-46cm).

Stir in 12g sugar and cook on a gentle heat for about 5 minutes. Add the pears, saute for a few minutes and then set aside.

Sieve the flour, baking powder, bicarbonate of soda into a bowl. Add the ginger.

In a measuring jug mix the eggs, then add the remaining brown sugar, buttermilk, and oil. Mix well.

Whisk in the dry ingredients until it forms a smooth batter.

Pour the batter over the pears.

Cook in the oven for 30 minutes or until the cake feels firm in the centre.

Cool for five minutes before turning onto a serving plate. (Make sure you don’t pick up the frypan without a cloth holding the handle!)






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