Pear Upside Down Cake with overripe pears

We've bought too many pears last week and the remaining are starting to show brown skin. So I thought we would have a pear up-side-down cake instead of the usual pineapple one, since we haven't any pineapple in the house.

With my reduced-sugar pineapple upside down cake recipe, I just replaced the fruit with the pear.

Whilst most cake recipes ask for equal amount of sugar and flour, these overripe pears are naturally quite sweet, so reducing the sugar makes the taste just right for me.


For the batter -
200g flour
200g unsalted butter
3 large eggs, lightly beaten
100g fine brown sugar
1 teaspoon baking powder
1 teaspoon vanilla essence
6 tablespoons milk

For the base -
2 overripe pears, peeled, cored and sliced
60g golden syrup (I'm having a little cheat here)
6 glacé cherries, cut into halves

  1. Preheat the oven to 180°C.
  2. Grease a deep medium baking dish (I've used a round glass casserole)
  3. Pour the golden syrup into the dish, heat in the oven for 2-3 minutes. Remove from the oven and tilt the dish around to spread the syrup evenly, all the way to half way up the side of the dish.
  4. Arrange the pear slices at the bottom and place half a glacé cherry in the hole of each pear ring.
  5. Sift the flour together with the baking powder.
  6. Cream the butter and sugar in a large bowl, until fluffy. Gradually beat in the eggs and vanilla essence, mix well, then slowly fold in the flour and milk till the mix is smooth.
  7. Pour the mixture into the baking dish, and level the surface.
  8. Bake for 40 minutes, or until golden. To test, insert a skewer into the centre. It should come out clean if it's done. Leave to cool in the dish for 30 minutes.
  9. Upturn the cake onto a shallow dish (I've used the lid of the glass casserole).
This little baking project has helped me use up the overripe pears and the leftover golden syrup, yay! As the UK food-saving campaign says: Love food hate waste.


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