Name: Pear and ginger upside-down cake
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 1
Ingredients: 360.00 gm firmly packed brown sugar; 250g butter, melted, cooled; 600g pear; 335.00 gm golden syrup; 2 eggs; 2.50 gm bicarbonate of soda, sifted; 625.00 ml plain flour, sifted; 5.00 gm ground ginger, sifted; 2.50 gm mixed spice, sifted; 200g light sour cream

Pear and ginger upside-down cake

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Prep Time:
45 minutes

Cook Time:
90 minutes

Total Time:
135 minutes

Ingredients:

360.00 gm firmly packed brown sugar
250g butter, melted, cooled
600g pear
335.00 gm golden syrup
2 eggs
2.50 gm bicarbonate of soda, sifted
625.00 ml plain flour, sifted
5.00 gm ground ginger, sifted
2.50 gm mixed spice, sifted
200g light sour cream

Instructions:

Preheat your oven to 160°C/140°C fan-forced. Lightly grease a 6cm-deep, 23cm (base) square cake pan and line the base and sides with baking paper.
Evenly coat the base of the prepared pan with 1/2 cup of sugar. Drizzle 1/3 cup of butter over the sugar. Arrange pear slices in a single layer over the butter and sugar.
In a large bowl, combine the remaining butter with syrup, eggs, soda, flour, ground ginger, mixed spice, and remaining sugar. Mix in sour cream. Pour the batter over the pears and bake for 1 hour 30 minutes or until a skewer inserted in the center comes out clean. Let it stand for 10 minutes, then turn out onto a platter and serve.

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