Ginger & pear upside down cake

Ginger & pear upside down cake

Serve warm with cream or ice cream for a pud, or cool and serve a slice with your afternoon cuppa.

By , 21 September 2015
Ginger & pear upside down cake
  • Ready in: 90 mins
  • Serves: 8
  • Price: 36p per serving
Nutritional Info
Each 92g serving contains
  • Fat 18
    25%
  • Sat Fat 10
    52%
  • Sugar 24
    27%
  • Salt 0.65
    11%
  • Cals 319
    16%
of your reference intake.
Typical energy values per 100g: 1452kJ/347kcal.
Ingredients
  • 150g butter, softened, plus extra for greasing
  • 150g light soft brown sugar
  • 2 balls from a jar of stem ginger in syrup, chopped
  • 415g can pears in juice, drained
  • 125g Asda Self-raising Flour
  • 1 level tsp baking powder
  • 2 level tsp ground ginger
  • 1 level tsp ground cinnamon
  • 2 large free-range eggs
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Lightly butter a 20cm round cake tin and line the base with baking paper. Mix 25g butter with 25g sugar and spread in the base of the tin. Scatter on one quarter of the chopped stem ginger and arrange the pears, flat side down, on top.

  • Sift the flour, baking powder and spices into a large bowl. Add the rest of the butter, sugar and chopped stem ginger. Add the eggs and beat until well mixed.

  • Turn into the cake tin, keeping the pears in place, and level the top.

  • Bake for about 35 minutes or until the top springs back when lightly pressed. Leave to cool for 10 minutes and then turn out and serve upside down. Serve warm or leave until completely cool to slice.