This sweet and sticky upside-down cake combines pear and gingerbread and makes the perfect afternoon tea treat.

INGREDIENTS

  • 150g butter, melted
  • 3/4 cup dark brown sugar
  • 3 beurre bosc pears, halved, cored, thinly sliced
  • 1/2 cup golden syrup
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 1 cup plain flour, sifted
  • 1 cup self-raising flour, sifted
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • Double thick cream, to serve

STICKY GINGER SAUCE

  • 20g butter
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon ground ginger


METHOD

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 20cm (base) round cake pan. Line base and side with baking paper. Drizzle 1 tablespoon melted butter over base of prepared pan. Sprinkle with 2 tablespoons brown sugar. Arrange pear, slightly overlapping, over base of pan.


  • Step 2
    Stir golden syrup, milk and remaining butter and sugar in a saucepan over medium heat for 4 to 5 minutes or until sugar has dissolved (do not boil). Transfer to a large heatproof bowl. Cool for 10 minutes.


  • Step 3
    Add egg to butter mixture. Whisk to combine. Add flour, ginger and cinnamon. Whisk until smooth. Spoon mixture into pan.


  • Step 4
    Bake for 55 minutes to 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes.


  • Step 5
    Meanwhile, make Sticky Ginger Sauce. Stir butter, sugar, ginger and 1⁄4 cup water in a saucepan over low heat for 2 minutes or until sugar dissolves. Bring to the boil. Boil for 2 to 3 minutes or until slightly thickened.


  • Step 6
    Turn cake out onto a serving plate with sides. Drizzle with sauce. Serve with cream.


Sticky upside-down pear and gingerbread cake 1
NUTRITION

  • 2671 kj

    ENERGY 

  • 34.4g

    FAT TOTAL

  • 22g

    SATURATED FAT

  • 5g

    FIBRE

  • 6.2g

    PROTEIN

  • 103mg

    CHOLESTEROL

  • 347mg

    SODIUM

  • 72.2g

    CARBS (TOTAL)

All nutrition values are per serve

 

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