Pear and blueberry upside-down spice cake

Pears and blueberries are a heavenly match in Nici Wickes' delicious upside-down cake recipe. Serve this gently spiced cake warm with a drizzle of pouring cream for the ultimate autumn dessert

By Nici Wickes
  • 45 mins cooking
  • Serves 8
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  • 100 gram butter, melted
  • 1/2 cup brown sugar, lightly packed
  • 2 large pears, quartered and cored, leave stems on
  • 200 gram fresh or frozen blueberries
  • 130 gram butter, softened
  • 3/4 cup caster sugar
  • 3 large eggs
  • 2 teaspoon vanilla extract
  • 1 1/2 cup plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon mixed spice
  • pinch of salt
  • 1/2 cup unsweetened plain yoghurt
  • pouring cream, to serve (optional)


  • 1
    Preheat oven to 180°C. Grease and line the bottom of a 24cm springform tin with baking paper.
  • 2
    For the topping, mix together the butter and brown sugar together, then sprinkle into the tin. Arrange the pear quarters in a circle over the butter-sugar mix. Scatter the blueberries over the pears. Set aside.
  • 3
    For the cake, use a stand mixer or hand beater to cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Sift in the flour, baking powder, mixed spice and salt. Fold into the batter, then add the yoghurt. Stir to just combine.
  • 4
    Scrape the batter over the fruit, spreading evenly and smoothing the top.
  • 5
    Bake for 40-45 minutes or until a skewer inserted in middle of the cake comes out clean. Cool in the tin for 20 minutes, then run a knife around the edge and release the tin. Place a large plate on top, then invert the cake.
  • 6
    Serve warm with a drizzle of pouring cream or eat at room temperature. Enjoy!

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