Spiced Pear Upside Down Cake

Pears are always a favourite and this simple recipe adds spices to the pears for an upside down cake that is perfect to have with a good cup of tea or coffee. The pears I have used are the flavoursome Corella pears which are perfumed and beautifully blushed.

Spiced Pear Upside Down Cake



  • 1 cup of Self Raising flour
  • 100 g light brown or light muscovado sugar
  • 3 tbsp vegetable oil
  • 3 tbsp milk
  • 2 1/2 tbsp golden syrup
  • 1/2 tsp vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1 teaspoon of orange zest
  • 1 egg, large, beaten
  • 2-3 ripe pears


  • 15 g butter
  • 1tbsp golden syrup


  1. Prepare a 20 cm baking tin by greasing the tin and lining it with baking paper. (here I greased and lined the base and used very fine breadcrumbs around the sides because the tin had a slight flare)
  2. Peel and core pears and slice thinly
  3. Steam pears for 5 mins until softened (if pears are unavailable you can also use canned pears)
  4. Make topping by placing the tablespoon of golden syrup and the butter over a low heat and stir until melted
  5. Pour into the prepared baking tin and smooth over the base
  6. Arrange the pear slices in a circle over the base of the tin into the centre.
  7. Sift the dry ingredients; flour and spices into a bowl
  8. In another bowl place sugar, stir in the beaten egg, milk, oil, vanilla extract and  golden syrup combining well
  9. Gradually stir in the flour mix, combining well
  10. Spoon gently over the pears
  11. Bake at 160 C fan forced, or 180 C conventional,  for 35  minutes or until skewer comes out cleanly.
  12. Set aside to cool for a few minutes then invert onto a plate
  13. Serve with double cream or yoghurt.

Pear Upside down cake

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s