Upside down Pear Ginger Cake

Upside down pear and ginger cake made with whole wheat flour is a warm and delicious tarte tatin like dessert but have a cake base. The pears are coated in caramel and ginger syrup and bring wonderful flavours in the cake.

The concept of upside down cake is to bake a cake in single pan or tin and later on turned upside down for serving. This cake is tasted best when served warm with creme fraiche or ice cream. I followed the recipe from a cookbook “From Lynda’s Table” that I recently borrowed from the city library.

To make it slightly healthier version I replaced the self-raising flour with whole wheat flour and the cake turned out perfect. I also used olive oil in the cake instead of butter. No one noticed that it was made with whole wheat and my family loved this warm and spicy cake as an evening snack.

The main attraction of the cake is the caramel syrup flavoured with ginger which makes the cake super rich and lightly spiced. Ths cake would make a wonderful dessert and a perfect treat for any occasion. This is my attempt to start #RecipeMakeover remake of upside down cake into a guilt free cake.

Blogging Marathon#75 Week 4/Day 21
Sub Theme– Cakes
Dish– Upside Down Cake
Country– France, United Kingdom, America
Source– Cookbook

Print
Pear Ginger Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A warm and moist upside down pear cake with a hint of ginger.

Course: Cakes
Cuisine: French
Servings: 8
Author: Sapana Behl
Ingredients
For Cake
  • 1 cup whole wheat flour
  • 1/4 cup ground almonds
  • 1/2 cup olive oil
  • 1/2 cup yoghurt
  • 1/2 cup castor sugar
  • 2 tablespoon honey
  • 2 teaspoon ginger grated
  • 1 teaspoon baking powder
For pears topping
  • 3 pears
  • 1 tablespoon lemon juice
  • 4 tablespoon butter
  • 4 tablespoon honey
  • 4 tablespoon castor sugar
  • 1 teaspoon ginger grated
Instructions
  1. In a saucepan add butter, honey, sugar and grated ginger. Let the syrup melt and cook until it becomes golden.
  2. Remove from heat and pour this syrup into the prepared cake tin or ovenproof frying pan. Arrange pear slices into the
  3. cake tin or frying pan whatever you are using. Set aside.
  4. Preheat oven to 350 °F and grease a cake tin with oil or an ovenproof frying pan.
  5. In a mixing bowl sift together whole wheat flour, baking powder. Add in ground almonds and set aside.
  6. In another mixing bowl beat together olive oil and sugar. Stir in yogurt, honey and ginger. Whisk to combine.
  7. Add the dry ingredients into the wet in two batches; Gently fold in all the ingredients to make a batter.
  8. Pour the cake batter on top of the pears and cover them completely. Tap on the kitchen counter.
  9. Bake in preheated oven for about 35 to 40 minutes or until a skewer inserted into the centre comes out clean.
  10. Remove the cake from oven and allow it to cool. Loosen the sides with a knife and flip the cake onto serving plate.
  11. Slice and serve with ice cream.
Recipe Notes
You may use apples, pineapple or any other fruit to make the cake.

Enjoy!!


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#
75

Best regards,

Sapana Behl

9 comments on “Upside down Pear Ginger Cake”

  1. Wendy Klik says:

    What a lovely cake…it looks amazing.

  2. Your photos are GORGEOUS! What a lovely cake- I pinned it. Cheers-Laura

  3. Sowmya :) says:

    Amazing flavours for the upside down cake Sapana! Pear, caramel and ginger sound so aromatic. Love the final colour on the cake. Beautiful!

  4. using wheat flour is a great choice and same pinch for upside cake… Upside cake and umm ali rules the day.

  5. Omg, the addition of ginger brings the zing to this cake na. Incredible upside down cake.

  6. Namratha says:

    Wow another awesome variation of the Upside down cake! Looks great.

  7. Harini R says:

    Amazing upside down cake.

  8. Wow beautiful cake anda lovely twist ! I am sure the pears must have been a wonderful treat instead of the usual pineapple .

  9. Pavani N says:

    What an amazing cake that is Sapana. Looks so inviting and love how you covered both the events in one dish.

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