Pear and Gingerbread Upside Down Cake
Pear and Gingerbread Upside Down Cake is a delicious gingerbread dessert cake that holds a secret, it’s full of fresh, juicy pears. The gingerbread is sticky but not too sweet and the soft caramelised pears melt in your mouth.
Why should I make Pear and Gingerbread Upside Down Cake?
I recommend you make this cake mostly because it’s a knock out combination of sweet sticky cake and fresh fruity pears and makes a luscious dessert. But another good reason to turn to this recipe is when you bought too many pears, they have all become ripe at the same time and you need to eat them! I know that’s happened to me on many occasions.
What ingredients do I need to make Pear Upside Down Cake?
Most of the ingredients you will need for this cake are ones that you are likely to have in your baking supplies. Here is what you need:
- pears
- lemon juice
- butter
- sugar
- whisky
- flour
- ground spices
- eggs
- treacle (molasses)
- bicarbonate of soda (baking soda)
Scroll to the end of this article to find the full recipe and all quantities of ingredients and full instructions.
What kind of pears should I use?
You can use any kind of dessert pear. The most popular and reliable pear varieties grown in the UK include Conference, Concorde, Comice, and Williams. I used Conference pears but it will depend on the time of year that you are making the cake as to which pears are readily available.
What kind of butter should I use?
I use slightly salted butter as that is the kind I usually have in the house. You can use unsalted butter if you like. The important thing is to use softened butter, particularly for the cake, if the butter is too hard it won’t cream properly.
Can I use a plant based spread instead of butter?
You can use plant based spreads as long as they are full fat. Spreadable butter and low-fat spreads are not suitable as they contain a high proportion of water that will affect the recipe.
What kind of sugar do I need for this cake?
There are two kinds of sugar in the cake. White caster sugar is used to make the caramel and you use dark muscovado sugar in the gingerbread.
What can I substitute for whisky to the Pear and Gingerbread Upside Down Cake?
The pears are caramelised in a pan before placing in the cake pan. And alcohol is used to create the caramel syrup. If you don’t want to you whisky you can use Irish Whiskey, Bourbon or even Brandy. You can also leave out the alcohol and add a little apple juice to create the caramel syrup.
What kind of spices do I need?
All the spices are standard baking spices that you probably already have in your larder. Here is what you need:
- Ground cinnamon
- Ground ginger
- Ground cloves
- Freshly grated Nutmeg
You can use pre-ground nutmeg but it is definitely better if you use a whole nutmeg and a fine grater.
What is treacle?
Black treacle is a dark sticky syrup that is a by-product of the sugar refining process. Treacle is best known as an ingredient in bakes like gingerbread. It is also used to make sweets like liquorice and treacle toffee.
Is treacle the same as molasses?
Molasses is similar but not the same as black treacle. It has a stronger, bittersweet flavour and a dark, almost opaque appearance. It is also generally thicker than treacle.
Can I use molasses in this recipe?
You can use molasses, however if you can get black treacle then I would recommend using this for the best result.
Is golden syrup the same as treacle?
There can be some confusion about ‘treacle’, because in some parts of the UK golden syrup is known as treacle. It’s mostly used in relation to the dessert Treacle Tart or a steamed Treacle Sponge. In this recipe I use black treacle not golden syrup.
Can I make Pear and Gingerbread Upside Down Cake ahead of time?
This cake is best eaten on the day that you make it. You can keep it in an airtight container until the following day, but because the pears are so juicy, the cake does not keep well.
Can I freeze the Pear Upside Down Cake?
This cake does not freeze well because of the juicy pears. The texture of the cake will become compromised if you freeze and then defrost it. I’m afraid this one is definitely best eat on the day it is made.
Vegetarian
Pear and Gingerbread Upside Down Cake is suitable for vegetarians.
Gluten Free
This cake is made with wheat flour and is therefore not suitable for a GF diet.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Pear and Gingerbread Upside Down Cake?
The Upside Down cake is rich and treacly but not too dense, the pears add a lovely texture to the cake and are not too sweet. I like to serve it at room temperature as a dessert with either pouring or whipped cream. It’s also delicous served warm with custard or with a scoop of vanilla ice cream.
You can also serve Pear and Gingerbread Upside Down Cake as a tea time cake, although I do recommend a cake fork as it is a sticky cake. If you have any left over, then you can use it as a base for a Gingerbread and Pear Trifle!
More Cakes with Fruit from Farmersgirl Kitchen
Pear and Gingerbread Upside Down Cake
Ingredients
For the caramelised pears
- 6 large ripe pears peeled, cored ad quartered lengthways
- 3 tablespoon fresh lemon juice
- 40 grams (3 tbsp) butter
- 80 grams (½ cup) caster (superfine) sugar
- 4 tablespoons Scotch whisky optional
For Cake
- 195 grams (1½ cups) plain flour all purpose
- 1½ tablespoon ground ginger
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon grated nutmeg
- ½ teaspoon salt
- 160 grams (⅔ cup) butter
- 75 grams (⅓ cup) dark muscovado sugar
- 4 large eggs
- 170 grams (½ cup) treacle or molasses
- 3 tablespoon boiling water
- ½ teaspoon bicarbonate of soda
Instructions
- Preheat the oven to 155℃ Fan/175℃/350℉. Line the tin with non-stick baking parchment.
To make the caramelised pears
- Mix 6 pears with 3 tbsp fresh lemon juice.
- Melt 40 grams (3 tbsp) butter in a large frying pan and sprinkle with 40 grams (¼ cup) caster sugar. Put the pear quarters into the pan.
- Cook for about 5 minutes until brown on one side. Turn and cook for a further 5 minutes until the other side is brown. With a slotted spoon, carefully remove the pear quarters and set aside to cool slightly.
- Add 4 tablespoons Scotch Whisky and the remaining 40 grams (¼ cup) of caster sugar to the pan. Stir frequently for about 5 minutes until the mixture becomes syrupy.
- Pour this syrup into the baking tin and tip the tin to spread evenly over the bottom of the tin.
- Start to arrange the pears from one corner so that they cover the bottom of the tin and are facing the same direction. Set aside.
To make the cake
- Sift together the 195 grams (1½ cups) plain (all purpose) flour, 1½ tablespoons ground ginger, 1½ teaspoons cinnamon, ½ teaspoon ground cloves, ½ teaspoon freshly grated nutmeg and ½ teaspoon of salt into a bowl.
- Use a freestanding electric mixer with paddle attachment or hand-held electric whisk, cream the 165 grams (⅔ cup) softened butter and 75 grams (⅓ cup) dark muscovado sugar together until light and fluffy.
- Set your mixer to a lower speed and add four large eggs one at a time. Scrape down the sides of the bowl after each addition. Beat until the eggs are just incorporated. Add 175 grams (½ cup) treacle (molasses) and beat for a few moments longer to mix.
- Put 4 tablespoons boiling water into a bowl with the ½ teaspoon bicarbonate of soda stir and set aside.
- Add half the flour mixture to the creamed mixture on low speed. then add the water and bicarbonate of soda and the rest of the flour mixture and mix until well Incorporated It will look like the mixture has split, but that is correct.
- Spoon the mixture into the tin on top of the arranged pears and bake for 25 minutes. Reduce the oven temperature to 150℃ Fan/165℃ (325℉) and bake for 10-15 minutes longer.
- The top should bounce bake when lightly touched. Cool in the tin for 1 hour, then run a knife around the edges of the cake. Place a tray over the top of the tin and carefully(but quickly) turn upside down.
- Serve warm with cream or custard as a dessert. Or let it cool completely and serve at room temperature as a tea time cake.
Notes
Nutrition
This recipe has been adapted from Life is Sweet by Tarek Malouf, founder of The Hummingbird Bakery. I reviewed this book in 2015.
Janice, this looks like a beautiful book, thanks for this review. I agree that there are too many baking books, so I'm also looking for something a bit different, and this sounds fantastic. Gingerbread is one of my favourites and I love pears so I can't wait to try this recipe. Thank you.
Thanks, the cake was a great succes.
Too many to mention BUT at a push probably carrot or chocolate or lemon drizzle or fruit or banana or cheese cake 🙂
Great choices
Hard to choose just one, but I do love a very simple Cherry Cake! This pear cake looks lovely, as does the book, it's turned out just like theirs, lovely!
Thanks, I was pleased with how it turned out.
I already have the hummingbird bakery cookbook which is great – especially love the oat & raisin cookie and peanutbutter cookie recipe. Liked your review and the book sounds really interesting, full of new ideas of things i'd like to bake. Thanks and good luck everyone! 🙂
Sorry didn't realise you had to say your favourite cake to make – the raffle copter widget is being funny on my phone. Not sure if my entry registered or not. Anyways, i love to make my triple-layer chocolate cake with caramel icing. Always a celebration cake winner! 🙂
No problem. Only your comment has registered Zoe. Good luck.
Any.. I love cake so would be very hard to choose…
wow, now that is a most stunning cake!, it looks so dark and rich and I bet the combination of ginger and pear is superb. lovely review too Janice x
Thanks Dom.
This book looks like another winner from hummingbird. In terms of a favourite bake, that's a hard one…Probably creme egg brownies which are 'in season' at the moment & always go down a storm when I make them!
Too sweet for me, but I know they are popular. Good luck.
Good to see a recipe from another HummingBird book. Do you have Home Sweet home? Would you care to join our Bakealong?
I'm afraid I don't have Home Sweet Home, Gill. just this one and Cake Days
I love a loaf cake. Simple and effective.
Ahh, tomato soup cupcakes. I have heard of these before, but I'm not convinced – could be because I've never liked tinned tomato soup. Another good review Janice and as I don't have a Hummingbird book at all, I'm going to try my luck.
Hmmm, my favourite cake – well I can't really say anything else other than chocolate cake!
Never had it in cupcakes, but I have tasted a large cake made with tomato soup, you can't taste the soupiness at all!
If all my attempts at baking came out as well as the one above then I'd never be out of the kitchen! As it is, I have to keep it simple (if I want it to be edible!) and so I stick to a simple weetabix loaf/cake, which is a bit like a tea loaf – a slice is really nice with some butter on and a cup of tea 🙂
How kind, I do spend a lot of time in the kitchen! That Weetabix cake is good too.
Chocolate Fudge Cake
Delicious
My fav cake is a Victoria sponge with lashings of cream and fresh strawberries
Banana Loaf Cake is my favourite to make, easy to do and can be eaten anywhere at anytime!
i love all cakes but carrot is prob my favourite
I love cherry tart. Especially the ones with Sour cherries! 🙂
Carrot Cake is my fav its lovely
Ginger cake from Imperial War Museum cook book….it's amazing!
White chocolate cheese cake
Fruit Cake
Carrot Cake
I love a coffee and walnut cake!
I love lemon drizzle cake, but any cake is good!
banana and walnut cake
Probably carrot cake x
Lemon drizzle cake
My favourite cake is probably a good Victoria sponge… can't beat it!
I love carrot cake and I love making trifle cupcakes from The Hummingbird Bakery's last book!
Which book was that Jemma?
Sticky ginger cake
Coconut fairy cakes
Victoria sponge cake.
Kelly glen.
Chocolate Cake xxx
Chocolate cake
It would have to be a good old Victoria Sponge or an indulgent carrot cake topped with a thick layer of smooth soft cheese icing!
oooh that looks totally delicious! love the hummingbird bakery
Pineapple upside downcake
Carrot cake is my favourite x
Oh too many, but my favourite ones are something with a little cinnamon or ginger in them.
A classic carrot cake made with honey!
I am a big fan of their red velvet cupcakes so I reckon I would like this.
There are a lot of new red velvet variations in the book Bintu
Carrot Cake!
AShleigh
Lemon drizzle
Cheesecake is my fave x
chocolate, chocolate and chocolate. Did I mention chocolate?!
Was that chocolate for you then? 😉
Love fruit cake
This cake looks amazing I love the way the pears are arranged. My fav cake has to be chocolate fudge cake.
Thank you, it really wasn't difficult at all and very effective. Chocolate fudge sounds good.
Lemon drizzle cake!
i love carrot and ginger cake that i have made from the hummingbird cake days book- so moist and tasty….not seen this new book that is in the giveaway….but would be a lovely addition to my collection.
Must have a look for that one Suzanne, I have a copy of Cake Days
Has to be a (good) carrot cake
Either lemon drizzle or my mother in laws high tea cake
My favourite cake was always chocolate fudge cake but as I get older I am enjoying spices more and I'll bet this spiced cake smells amazing. The caramelised pears themselves sound fabulous, let alone added into the cake! Yours does look exactly like there one in the picture!
Thank you Vohn, yes the spices do add to the flavour and the pears were delish!
the red velvet cupcakes from the first hummingbird bakery book – really pleased to hear there is another new one out!
Homemade Christmas cake the build up to eating is amazing the smells!!!
So hard to choose! I do particularly love my coffee cake though! x
I only like fat free cakes, so real swiss roll, buns, scones, meringues. But please don't offer me gateaux
I love Battenburg 🙂
I love making an apple cake
dundee
I love carrot cake
coffee 😀
My very favourite is a good old fashioned Victoria sponge – with fresh cream 🙂
German chocolate cake with pecan, coconut & caramel frosting
If it's made really well, I think my favourite is Victoria Sponge.
Double chocolate sponge cake
I love cake its so hard to choose a favorite , but would have to go with either chocolate fudge cake or coffee and walnut cake
I like red velvet cake
Chocolate cake is my go-to choice but that pear upside down cake looks delicious!
Tough question, as I'm easily pleased when it comes to cake. Carrot cake.
Something rich,chocolatey and gooey!
Ginger cake
Chocolate olive oil cake
Lemon Drizzle
Chocolate
whatever one is on my fork 🙂 I love coffee cake best though
i love the oat & raisin cookie and peanutbutter cookie recipe – leanne w
I can't resist lemon drizzle cake! I made a lime drizzle cake the other day and it was scrumptious!
Cherry & Almond like my Mum used to bake
Celia West
Carrot Cake
Victoria sponge 🙂
Fruit Cake
I can't choose! I love cake! 🙂
Parkin 🙂
I do love a good carrot cake! 🙂
Free cake
Chocolate Fudge Cake
brownie 🙂
Battenburg Cake
Chocolate Fudge cake
Chocolate cake
Grandma's rough cake, a family recipe that has been passed down at least 4 generations 🙂
Any type of Cheesecake
Since I have had an operation on my stomach I prefer cakes with abit of sour taste esp lemon drizzle
I love carrot cake,
I love Coffee cake
I love a good old chocolate cake
Carrot cake .
chocolate cake. x
Raspberry and almond.
Chocolate cake x
Nice! I did this with Armagnac (did not have Whisky or Bourbon), and substituting maple syrup for molasses. I also used salted butter as I prefer my caramel on the salty side. That was quite nice and spicy, although the cake did look much lighter than in the picture (in terms of color). My guests really liked it (the guy was really happy to the point I felt a bit embarassed towards his wife who also liked it … but well… lol 🙂 I served it warm at breakfast after 10 minutes on grill mode oven
Those sound like some good substitutions, Agnes. I guess the maple syrup would make it lighter than with molasses and Armagnac cake for breakfast sounds like a real treat! Thanks for letting me know how you got on making the recipe I really appreciate it ?