Ginger & pear upside down cake

Name: Ginger & pear upside down cake | Asda Good Living
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: 150g butter, softened, plus extra for greasing; 150g light soft brown sugar; 2 balls from a jar of stem ginger in syrup, chopped; 415g can pears in juice, drained; 125g Asda Self-raising Flour; 1 level tsp baking powder; 2 level tsp ground ginger; 1 level tsp ground cinnamon; 2 large free-range eggs

Serve warm with cream or ice cream for a pud, or cool and serve a slice with your afternoon cuppa.

By Asda Good Living,21st September 2015

(67 votes)

Cook: 1 Hour 30 Mins

Serves: 8

Price: 36p per serving

Nutritional Information

Each 92g serving contains

Energy
1336kj
319kcal

16%

Fat
18g

Med
25%

Saturates
10g

Med
52%

Sugars
24g

High
27%

Salt
0.65g

Med
11%

of your reference intake.
Typical energy values per 100g:
1452kj/347kcal

Ingredients

150g butter, softened, plus extra for greasing

150g light soft brown sugar

2 balls from a jar of stem ginger in syrup, chopped

415g can pears in juice, drained

125g Asda Self-raising Flour

1 level tsp baking powder

2 level tsp ground ginger

1 level tsp ground cinnamon

2 large free-range eggs

Method

Pre-heat the oven to 180C/160C Fan/Gas 4. Lightly butter a 20cm round cake tin and line the base with baking paper. Mix 25g butter with 25g sugar and spread in the base of the tin. Scatter on one quarter of the chopped stem ginger and arrange the pears, flat side down, on top.

Sift the flour, baking powder and spices into a large bowl. Add the rest of the butter, sugar and chopped stem ginger. Add the eggs and beat until well mixed.

Turn into the cake tin, keeping the pears in place, and level the top.

Bake for about 35 minutes or until the top springs back when lightly pressed. Leave to cool for 10 minutes and then turn out and serve upside down. Serve warm or leave until completely cool to slice.