Pear Ginger Upside Down Cake

Pear Ginger Upside Down Cake

50-minute recipe Serves 12
A great thing about an upside-down cake is that it needs no decorating. The pear slices end up on top, making it look decorative without frosting.
50-minute recipe Serves 12


3 med
2 tbsp
Lemon Juice
1/2 cup
Becel® Original margarine
1/2 cup
1/4 cup
1 tbsp
Lemon peel
1 cup
All Purpose Flour
1 tsp
Baking Powder
1/4 tsp
2 tbsp
2% Milk
1/4 cup


Prep: 15-minute | Cook: 35-minute
  • 1

    Preheat oven to 375° F (190° C). Toss pears with lemon juice; drain, reserving juice. Grease 9 inch (23 cm) springform pan with 1 Tbsp (15 mL) Becel® Original margarine, then sprinkle with 2 Tbsp (30 mL) sugar and almonds. Arrange pears in circle in bottom of springform pan; set aside. Beat 1/2 cup (125 mL) Becel® Original margarine with 1/2 cup (125 mL) sugar in large mixing bowl until light and fluffy. Add eggs, lemon peel and reserved juice; set aside. Combine flour, baking powder and salt in another bowl. Stir 1/2 of the flour mixture into the batter, mixing well. Stir in milk, then remaining flour mixture. Fold in candied ginger. Spoon batter evenly over pears. Bake until golden brown, about 30 minutes. Remove to wire rack and let stand 5 minutes. Invert serving plate over pan and turn out cake. Serve at room temperature and, if desired, with caramel sauce.

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Last updated: August 28th, 2020

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