Mary Berry Pear Upside Down Cakeis a medley of essentials like caster sugar, butter, and ripe pears converge into a delightful ensemble. With a mere 15 minutes of preparation and 40 minutes in the oven, this recipe yields a scrumptious treat for 6 eager taste buds.
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🧡 Why This Pear Upside Down Cake Recipe Will Be Your New Favorite:
- Effortless Elegance: Simple ingredients transform into a stunning dessert, showcasing pears in a luscious caramelized layer.
- Quick Gratification: In under an hour, relish the joy of a homemade treat, perfect for impromptu gatherings or sweet cravings.
- Warm Spices Dance: Ginger and allspice add a cozy, aromatic touch, elevating the flavor profile with a delightful, seasonal twist.
- Foolproof Success: Mary Berry’s reliable recipe ensures success, making it an ideal choice for both novice and experienced bakers alike.
❓ What Is Mary Berry Pear Upside Down Cake Recipe?
The Mary Berry Pear Upside Down Cake is a delectable dessert crafted with ripe pears, ginger syrup, and warm spices. The cake boasts a moist texture and a delightful blend of flavors.
🍐 Mary Berry Pear Upside Down Cake Ingredients
For The Pears
- 50g/1¾oz caster sugar
- 50g/1¾oz 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/4½oz butter, well softened
- 125g/4½oz caster sugar
- 125g/4½oz plain flour
- 1 tsp baking powder
- 1 tsp ground ginger
- ½ tsp ground allspice
🥮 How To Make Mary Berry Pear Upside Down Cake
- Cut a baking paper circle 2cm/¾in bigger than the base of a 20cm/8in springform or loose-based round cake tin. The paper circle should be slightly raised in the base of the tin after greasing the sides. Helps hold caramel.
- Make a caramel for the pears by melting sugar in a small, deep saucepan over low heat until golden brown, stirring only once. Sugar is incredibly hot when boiled. Handle cautiously. To avoid bubbling, use a deep pan. Stir butter slowly with a long-handled wooden spoon until melted. Remove the pan from heat and mix in the rum and ginger syrup until smooth. Let the caramel cool for 15–20 minutes, stirring regularly, until it coats the back of a spoon. Preheat the oven to 180C/160C Fan/Gas 4 and place a baking tray on the bottom to catch any caramel that drips from the cake pan.
- Peel and quarter the pears and remove the cores while the caramel cools. Cut pear quarters into 3–4 long slices. Turn pear slices in caramel to coat. Place pear slices in a fan pattern in the cake tin.
- Combine all cake ingredients in a food processor and blend until smooth. Alternatively, combine all the ingredients in a large bowl with a wooden spoon until smooth. Carefully spread the mixture over the pears and smooth. Bake for 35–40 minutes until the cake is well-risen, firm, and a spear inserted into the middle comes out clean.
- With oven gloves, carefully loosen and remove the cake tin sides. Place a serving plate over the cake and carefully flip. Take off the tin base and baking paper. This must be done while the cake is warm to avoid caramel hardening and making removal harder.
- Serve the cake warm with ice cream for dessert or alone for tea.
💭 Recipe Tips
- Use ripe but firm pears to ensure a perfect texture in the upside-down layer.
- Avoid overmixing the batter; a gentle blend maintains the cake’s lightness.
- Stick to the specified baking time; overcooking can dry out the cake.
- Ensure the pan is well-greased to prevent sticking when flipping the cake.
- Resist the temptation to skip the ginger syrup it adds a crucial layer of flavor to the caramelized pear topping.
🍨 What To Serve With Pear Upside Down Cake?
Pair the Pear Upside Down Cake with a dollop of vanilla ice cream for a delightful contrast or a drizzle of caramel sauce to enhance the caramelized pear topping. Enjoy!
🎚 How To Store Leftovers Pear Upside Down Cake?
- In The Fridge. Wrap Leftovers Pear Upside Down Cake in cling film, keeping it airtight, and refrigerate for up to 3 days.
- In The Freezer. Individually Leftovers Pear Upside Down Cake? wrap slices in plastic, place in a freezer bag and freeze for up to 3 months.
🥵 How To Reheat Leftovers Pear Upside Down Cake??
- Microwave: Cover Leftovers Pear Upside Down Cake with a damp paper towel, heat for 20 seconds, check, and repeat if needed.
- Oven: Wrap Leftovers Pear Upside Down Cake in foil and warm it at 350°F (175°C) for 10 minutes.
FAQs
How Do I Know When The Cake Is Perfectly Baked And Ready To Be Removed From The Oven?
To check if the cake is ready, insert a toothpick into the center if it comes out clean or with a few moist crumbs, it’s done.
Is It Possible To Make This Cake In A Slow Cooker Or Crockpot?
This cake is best baked in an oven for the desired texture using a slow cooker may alter the results.
How Can I Prevent The Edges Of The Cake From Getting Too Brown During Baking?
Shield the cake edges with foil during the last 10-15 minutes of baking to prevent excessive browning.
Can I Substitute Rum In The Pear Topping With A Non-alcoholic Alternative?
Yes, replace rum in the pear topping with an equal amount of apple or orange juice for a non-alcoholic alternative.
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Mary Berry Pear Upside Down Cake Nutrition Facts
Amount Per Serving
- Calories: 300 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 150mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 3g
Mary Berry Pear Upside Down Cake
Description
Mary Berry Pear Upside Down Cakeis a medley of essentials like caster sugar, butter, and ripe pears converge into a delightful ensemble. With a mere 15 minutes of preparation and 40 minutes in the oven, this recipe yields a scrumptious treat for 6 eager taste buds.
Ingredients
For The Pears
For The Cake Mixture
Instructions
- Cut a baking paper circle 2cm/¾in bigger than the base of a 20cm/8in springform or loose-based round cake tin. The paper circle should be slightly raised in the base of the tin after greasing the sides. Helps hold caramel.
- Make a caramel for the pears by melting sugar in a small, deep saucepan over low heat until golden brown, stirring only once. Sugar is incredibly hot when boiled. Handle cautiously. To avoid bubbling, use a deep pan. Stir butter slowly with a long-handled wooden spoon until melted. Remove the pan from heat and mix in the rum and ginger syrup until smooth. Let the caramel cool for 15–20 minutes, stirring regularly, until it coats the back of a spoon. Preheat the oven to 180C/160C Fan/Gas 4 and place a baking tray on the bottom to catch any caramel that drips from the cake pan.
- Peel and quarter the pears and remove the cores while the caramel cools. Cut pear quarters into 3–4 long slices. Turn pear slices in caramel to coat. Place pear slices in a fan pattern in the cake tin.
- Combine all cake ingredients in a food processor and blend until smooth. Alternatively, combine all the ingredients in a large bowl with a wooden spoon until smooth. Carefully spread the mixture over the pears and smooth. Bake for 35–40 minutes until the cake is well-risen, firm, and a spear inserted into the middle comes out clean.
- With oven gloves, carefully loosen and remove the cake tin sides. Place a serving plate over the cake and carefully flip. Take off the tin base and baking paper. This must be done while the cake is warm to avoid caramel hardening and making removal harder.
Serve the cake warm with ice cream for dessert or alone for tea.
Notes
-
- Use ripe but firm pears to ensure a perfect texture in the upside-down layer.
- Avoid overmixing the batter; a gentle blend maintains the cake’s lightness.
- Stick to the specified baking time; overcooking can dry out the cake.
- Ensure the pan is well-greased to prevent sticking when flipping the cake.
- Resist the temptation to skip the ginger syrup; it adds a crucial layer of flavor to the caramelized pear topping.
Mary Berry Pear Upside Down Cake