Upside-down pear and ginger cake is an absolute winner at the restaurant and it's perfect for when the weather starts to cool down, the pears are nice and ripe and coming through so let's get into it.

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This recipe calls either for really ripe pears, like sometimes you'll have those pears sitting in your fruit bowl if that pear is letting juice dribble down your chin, those are the pears you want to use from raw, otherwise poached pears are the way forward.

Maybe once a year I'll preserve a few pears - usually because my Mum is giving me a bit of a hard time for not doing it!

But in this easy-to-follow recipe, I’ll show you how to create a mouthwatering dessert that combines ripe pears, ginger, and a luscious caramelized topping. Whether you're searching for a cake recipe, pear recipe, or simply a delicious dessert, this tart will exceed your expectations.

To help you bake the perfect Upside down Pear & Ginger cake I will guide you through each step of the process, from preparing the tart tin to baking the perfect crust and arranging the pears.

Once the tart is baked to perfection, watch as I demonstrate how to safely invert it onto a serving plate, revealing a stunning presentation.

Whether you're an experienced baker or a dessert enthusiast, this recipe is sure to impress your family and friends. Serve it as is or with a generous scoop of vanilla or gingerbread ice cream for an extra touch of indulgence.

Get ready to satisfy your sweet tooth with this delectable Upside-Down Pear and Ginger Cake. Watch the video now and discover a dessert that will elevate any occasion. Don't forget to like, comment, and subscribe for more delicious recipes and baking inspiration!

See the recipe below 👇

Upside-Down Pear and Ginger Cake Recipe:

Ingredients:
6 ripe pears (raw or poached)
340g soft brown sugar
150g butter, softened
330g caster sugar
275g plain flour
1 ½ teaspoons mixed spice (cinnamon, ground ginger)
3 teaspoons baking powder
130mL full-cream milk
3 eggs
1 teaspoon pure vanilla extract
150g crystallized ginger (or glazed ginger)
180g melted butter

Instructions:
Preheat the oven to 180°C (350°F).
Prepare a 28cm tart tin with a removable base. Line the tin with a sheet of greaseproof paper, ensuring it covers the entire base. Use a small amount of butter to lightly grease the edges of the tin.
If using poached or bottled pears, drain them well to remove excess liquid. This will help achieve a caramelized texture.
In a mixing bowl, cream together the soft brown sugar and softened butter until light, pale, and fluffy. This may take around 5 minutes on high speed.
In a separate bowl, sift together the caster sugar, plain flour, mixed spice, and baking powder. Stir to combine.
In another bowl, whisk together the milk, eggs, and vanilla extract until well combined.
Thinly slice the crystallized ginger.
Pour the melted butter into a bowl, then add the sliced ginger.
Create a well in the dry ingredients and gradually whisk in the milk and egg mixture. Whisk until the batter is smooth and free of lumps.
Spread the creamed brown sugar mixture on the bottom of the prepared tart tin.
Arrange the pear quarters in a circular pattern on top of the brown sugar mixture, with the rounded side down and the wide ends towards the back of the tin. Pack the pears tightly together.
Pour the batter over the pears, allowing it to naturally spread and cover them completely.
Place the tart in the preheated oven and bake for approximately 1 hour and 30 minutes. Check for doneness by inserting a sharp knife into the center of the tart. If the knife comes out clean, it is cooked. If not, continue baking for another 10-15 minutes.
Once fully cooked, remove the tart from the oven and let it cool in the tin for at least 30 minutes.
To invert the tart, place a plate on top of the tart tin and carefully flip it over. Remove the tin and lift the tin base off the tart.
The tart is now ready to be served. Enjoy it as is or with a scoop of vanilla or gingerbread ice cream.

Note: Be cautious when handling the cake as the pears and caramel sauce may still be hot.

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