Named for its arrangement of toppings at the bottom of the pan, an upside-down cake is as easy as it gets when baking up a cake with fruit. For this recipe, we added pears, orange juice and ginger, creating a sweet and moist cake that’ll ensure delectability in every bite. You’ll also be thrilled to know the pears are even coated with homemade cinnamon syrup!
- 3 pears
- 1½ cups (330 g) firmly packed brown sugar
- 1 cup (250 ml) vegetable oil
- 1 orange, rind finely grated
- 2 tsps finely grated fresh ginger
- 3 eggs
- 2½ cups (375 g) plain flour
- 2½ tsps baking powder
- ½ cup (125 ml) milk
- ⅓ cup (80 ml) freshly squeezed strained orange juice
- 60 g butter
- 1 cup (220 g) firmly packed brown sugar
- ½ tsp ground cinnamon
Preheat oven to 220 C. Grease and line a 24 cm round cake pan.
Make orange cinnamon syrup. Place ingredients in a small saucepan; bring to the boil. Reduce heat; simmer over medium heat 3 mins or until thickened slightly. Cool.
Peel and core pears; cut each into eight wedges. Arrange pear in a decorative pattern on base of cake pan; pour syrup over pears.
Bake cake 10 mins. Reduce heat to 180 C; bake a further 55 mins or until a skewer inserted into the centre of the cake comes out clean. Cool cake completely in the pan before carefully turning out onto a platter.
TIP The best pear varieties for baking are Williams and buerre bosc, as both hold their shape during cooking. Williams pears arrive in autumn, while buerre bosc pears are in season from mid-autumn, through winter and into early spring.