This delicious Pear Upside Down Cake by Mary Berry is a quick and easy dessert that’s perfect for any occasion. Featuring tender, juicy pears and a rich caramel base, this cake is both comforting and impressive. Use simple ingredients you likely have on hand for a delightful treat that’s sure to impress!
Ingredients Needed
For the Pears:
- 50g (1¾ oz) caster sugar
- 50g (1¾ oz) butter, diced (plus extra for greasing)
- 1 tbsp dark rum
- 1 tbsp ginger syrup (from a jar of stem ginger)
- 2 large, ripe but firm pears
For the Cake Mixture:
- 2 large free-range eggs
- 125g (4½ oz) butter, well softened
- 125g (4½ oz) caster sugar
- 125g (4½ oz) plain flour (or all-purpose flour)
- 1 tsp baking powder
- 1 tsp ground ginger
- ½ tsp ground allspice
How To Make Pear Upside Down Cake
- Prepare the Tin: Cut a circle of baking paper about 2cm (¾ in) larger than the base of a 20cm (8 in) springform or loose-based cake tin. Grease the sides and place the paper in the base, pressing it up the sides slightly.
- Make the Caramel: In a small, deep saucepan, melt the sugar over low heat until golden brown, stirring gently only after most has melted. Add the diced butter, stir until melted, then remove from heat. Stir in the rum and ginger syrup until smooth. Let it cool for 15–20 minutes.
- Prepare the Pears: Preheat the oven to 180°C (160°C Fan)/Gas 4 (350°F). Peel and quarter the pears, remove the cores and slice each quarter into 3–4 long slices. Coat the pear slices in the caramel and arrange them in a fan shape at the bottom of the prepared tin.
- Make the Cake Mixture: Combine all cake ingredients in a food processor or mixing bowl and mix until smooth. Spoon the mixture over the pears, smoothing the surface.
- Bake: Bake for 35–40 minutes until well risen, firm to the touch, and a skewer comes out clean.
- Serve: Once baked, loosen and remove the cake tin sides while warm. Place a serving plate over the cake, turn it over, and remove the base and paper. Serve warm, with ice cream, or by itself.
Recipe Tips
- Use firm pears: Choose pears that are ripe but still firm, so they hold their shape while baking and don’t turn mushy.
- Cool the caramel slightly: Let the caramel cool for about 15 minutes before adding the pears, so it thickens and coats them better.
- Arrange the pears neatly: Take your time to fan the pear slices in a nice pattern—it makes the cake look beautiful when flipped.
- Turn the cake out while warm: Flip the cake shortly after it’s baked. If it cools too much, the caramel will harden, making it difficult to remove from the tin.
How To Store Leftovers?
First, let the leftover Pear Upside Down Cake cool to room temperature. Then, cover it tightly with cling film or transfer it to an airtight container. Store in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 piece (about 1/8th of the cake)
- Calories: 300
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 150mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Orange And Lemon Cake
- Mary Berry Carrot And Coriander Soup
- Mary Berry Cauliflower Cheese Soup
- Mary Berry Clafoutis Recipe
Mary Berry Pear Upside Down Cake
Description
This delicious Pear Upside Down Cake by Mary Berry is a quick and easy dessert that’s perfect for any occasion. Featuring tender, juicy pears and a rich caramel base, this cake is both comforting and impressive. Use simple ingredients you likely have on hand for a delightful treat that’s sure to impress!
Ingredients
For the Pears:
For the Cake Mixture:
Instructions
- Prepare the Tin: Cut a circle of baking paper about 2cm (¾ in) larger than the base of a 20cm (8 in) springform or loose-based cake tin. Grease the sides and place the paper in the base, pressing it up the sides slightly.
- Make the Caramel: In a small, deep saucepan, melt the sugar over low heat until golden brown, stirring gently only after most has melted. Add the diced butter, stir until melted, then remove from heat. Stir in the rum and ginger syrup until smooth. Let it cool for 15–20 minutes.
- Prepare the Pears: Preheat the oven to 180°C (160°C Fan)/Gas 4 (350°F). Peel and quarter the pears, remove the cores and slice each quarter into 3–4 long slices. Coat the pear slices in the caramel and arrange them in a fan shape at the bottom of the prepared tin.
- Make the Cake Mixture: Combine all cake ingredients in a food processor or mixing bowl and mix until smooth. Spoon the mixture over the pears, smoothing the surface.
- Bake: Bake for 35–40 minutes until well risen, firm to the touch, and a skewer comes out clean.
- Serve: Once baked, loosen and remove the cake tin sides while warm. Place a serving plate over the cake, turn it over, and remove the base and paper. Serve warm, with ice cream, or by itself
Notes
- Use firm pears: Choose pears that are ripe but still firm, so they hold their shape while baking and don’t turn mushy.
- Cool the caramel slightly: Let the caramel cool for about 15 minutes before adding the pears, so it thickens and coats them better.
- Arrange the pears neatly: Take your time to fan the pear slices in a nice pattern—it makes the cake look beautiful when flipped.
- Turn the cake out while warm: Flip the cake shortly after it’s baked. If it cools too much, the caramel will harden, making it difficult to remove from the tin.
Mary Berry Pear Upside Down Cake