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Pear and Ginger Upside-Down Cake
A moist Australian upside-down cake with caramelised pear and spicy ginger. Inverting the cake onto a plate while it's still warm lets the caramel release cleanly instead of sticking to the tin as it cools.
Total time
65 min
Prep
20 min
Cook
45 min
Difficulty
medium
Cuisine
Australian
vegetarian
Ingredients
3 tbspbutter, melted
1/2 cupbrown sugar
3ripe pears, peeled, cored and sliced
175gbutter, softened
3/4 cupcaster sugar
3eggs
1 1/2 cupsself-raising flour
2 tspground ginger
1 tspcinnamon
1/2 cupsour cream
creamto serve
Instructions
1
Pour melted butter into a 22cm round tin. Sprinkle with brown sugar. Arrange pear slices.
2
Beat butter and caster sugar until pale. Beat in eggs.
3
Fold in flour, ginger, cinnamon and sour cream.
4
Spoon over pears carefully.
5
Bake at 180°C for 40-45 minutes. Invert to serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
915
Protein
10.4g
Fat
54g
Carbs
101.3g
Fiber
1.8g
Sodium
358mg
Reviews
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★★★★★
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