Recipe Sticky upside-down pear and gingerbread cake : Easy, Special and Delicious

Recipe Sticky upside-down pear and gingerbread cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Sticky upside-down pear and gingerbread cake. This Recipe Sticky upside-down pear and gingerbread cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Sticky upside-down pear and gingerbread cake was necessary 25m, cook 1h 05m and serving 8. Attention: allergies Contains gluten, milk, soy, sesame and egg.. Without having to wait long, let's just check the Recipe Sticky upside-down pear and gingerbread cake

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

Sticky upside-down pear and gingerbread cake


14 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 tbsp ground ginger










  • 1 tsp ground cinnamon










  • Double thick cream, to serve


  • Sticky Ginger Sauce










  • 20g butter










  • 2 tbsp dark brown sugar










  • 1/4 tsp ground ginger









  • Select all ingredients










6 Method Steps








  • 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.


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    Run out of self-raising flour? Learn how to use it making plain flour and baking powder, plus get some tips for measuring and storing.









  • 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.



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