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Pear & Ginger Upside Down Cake

16 pieces

60 minutes

This bake is inspired by Paul Hollywood's retro favourite pineapple upside down cake, but given a seasonal twist with sliced pears cooked upside down in a rich caramel. The sponge has fresh and dried ginger for a warming, spicy flavour that's incredibly moreish.

6 Farmdrop products in this recipe


Here’s how you do it

  1. First make the caramel for the pears. Put 30g caster sugar into a small pan with 3 tablespoons cold water. Over a low heat dissolve the sugar, then over a medium heat cook until dark golden (5 minutes). Avoid stirring.
  2. Carefully add the just hot water (the caramel will spit so be careful). Add the rest of the sugar, bring to the boil then simmer for 20 minutes until syrupy and golden. Remove from the heat.
  3. Meanwhile line the base and sides of 20cm square tin with paper and preheat the oven to 180C/160C Fan/Gas 4.
  4. Peel the pear(s), cut into quarters and remove the cores. Cut each pear quarter into 3–4 long slices.
  5. For the cake mixture, cream the butter and sugar until light and fluffy. Add eggs one by one, alternating with little flour, then add the remaining dry ingredients and mix until just combined.
  6. Arrange the pears in the base of the tin, pour the caramel over.
  7. Gently spoon the cake batter over the pears and smooth the surface. Bake for 35 minutes, or until the cake is well risen, firm to the touch and a skewer comes out clean when inserted into the middle.
  8. Using oven gloves to protect your hands, carefully invert the warm cake onto a cooling rack with a baking tray underneath to catch any excess caramel (use a pastry brush to dot the excess caramel on the top of the cake). If it looks a bit pale, you pop back into the oven on a paper lined tray to darken for 5-10 minutes.
  9. If you like, scatter the finished cake with roughly chopped hazelnuts for some extra crunch.


  • 1 large or 2 smaller pears
  • 130g caster sugar - separated into 30g and 100g
  • 3 tbsps cold water
  • 60ml very hot water

For the cake mixture

  • 4 medium eggs
  • 185g unsalted butter, well softened
  • 185g caster sugar
  • 185g plain flour
  • 1 1/2 tsps baking powder
  • 1 1/2 tsps ground ginger*
  • 1 tsp mixed spice*
  • Pinch salt*
  • 1 tsp peeled and finely chopped ginger

  • Hazelnuts to serve (optional)

*From the larder

Suitable for

  • Vegetarians

What’s in this recipe


Organic Ginger

1 Bag (120g)



Priors Grove

Organic English Conference Pears

6 Pears


Shipton Mill

Organic Plain White Flour (For Cakes & Pastries)

1 Bag (1kg)




Organic Golden Caster Sugar

1 Bag (500g)




Longman's Unsalted Butter

1 Pack (250g)