Pear and gingerbread golden syrup upside-down cake

This pear and gingerbread upside-down cake recipe has it all going on! Golden syrup, lush pears and crystallised ginger come together to create the ultimate treat. Serve warm for maximum enjoyment

By Jo Wilcox
  • 20 mins preparation
  • 55 mins cooking
  • Serves 8
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  • 50 gram butter
  • 2 tablespoon golden syrup
  • 3-4 pears, peeled, cored and quartered (this recipe used Winter Nelis)
  • 3-4 cubes crystallised ginger, sliced
  • 125 gram butter
  • 1/2 cup golden syrup, plus extra for serving if desired
  • 1 1/2 cup plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon ground ginger
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup milk


  • 1
    Preheat the oven to 180°C. Grease or lightly spray the base and sides of a 23cm cake tin with cooking spray.
  • 2
    In a small pot melt the butter and golden syrup together and pour into the base of the cake tin. Arrange pear quarters and crystallised ginger slices decoratively over syrup mixture.
  • 3
    For the cake, melt the second measures of butter and golden syrup in a medium pot. Sift the flour, baking powder, baking soda and ginger into a large bowl and stir in the brown sugar. Whisk the eggs and milk together in a separate bowl.
  • 4
    Stir the golden syrup mixture and the egg mixture into the dry ingredients and keep stirring until smooth and glossy. Pour batter over pear base, place tin on a baking tray (to catch any syrup overflow) and bake for 50-55 minutes or until golden and a skewer can be removed cleanly from the centre of the cake.
  • 5
    Invert cake onto a serving plate while warm and serve with an extra drizzle of golden syrup if desired.


  • Serves 8-10.

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