Spiced pear and caramel upside-down cake

This cake will turn your taste buds up-side down. Spiced pear, caramel and subtle hints of citrus served warm with cream, it is simple to make and too delicious not to share.

  • Prep Time

    15 Minutes
  • Cook Time

    35 Minutes
  • Serves

    10-12 People


  • 1 cup caster sugar
  • 1/3 cup water
  • 3 brown pears (firm)
  • 2 large eggs
  • 1/3 cup raw sugar
  • 1 teaspoon vanilla essence
  • zest of one orange
  • zest of one lemon
  • 100g unsalted butter, melted
  • 1 cup self-raising flour
  • 1 teaspoon ground ginger powder
  • 1 teaspoon cinnamon powder
  • ½ teaspoon nutmeg powder

You'll Need

  • Multix Bake
  • Multix Cling


  1. Preheat fan-forced oven to 180°C.
  2. Grease a 20cm spring-form cake tin with removable base and line the bottom with Multix baking paper.
  3. Pour caster sugar and water in a small saucepan and gently heat until sugar dissolves. Increase the heat and cook until the liquid is a light caramel colour. Pour into the tin and swirl around to cover the base.
  4. Peel, core and quarter pears and arrange on top of the caramel, with points facing inwards.
  5. Beat eggs with raw sugar then add the vanilla, orange and lemon zest.  Slowly pour in the melted butter then fold in flour, ginger, cinnamon and nutmeg. Carefully place the batter over the top of the pears and spread over the pears, being careful not to move the pears too much.
  6. Bake in the oven for 30-40 minutes, or until the cake is set in the centre.
  7. Remove from oven and turn upside-down on to a serving plate while the cake is still hot.
  8. Cover with Multix Cling to keep moist until you are ready to serve. Serve warm with thick cream.
Posted in Cakes, Dessert, Entertaining