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Ginger Pear Upside Down Cake

Chilly days cry out for the warm-you-up spices of ginger, allspice and cinnamon. Find them all in this simple, delicious cake Ginger Pear Upside Down Cake!
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  • 3 medium ripe Bosc pears
  • 6 Tbsp canola oil
  • 2/3 cup brown sugar
  • 2 Tbsp freshly grated ginger


  • 1-1/3 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp allspice
  • 4 Tbsp canola oil
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup buttermilk


  • Preheat oven to 400ºF. Prepare a 9-inch round baking pan with cooking spray.
  • Peel pears, slice into quarters and core. In a skillet over medium-high heat add canola oil and allow to heat up a bit. Add sugar and ginger and stir to melt sugar. Add in the pears and continue to simmer on medium-low while preparing cake batter, about 8-10 minutes.
  • Shift together the dry ingredients. In a large bowl cream oil and sugar, add eggs one at a time and beat until light and fluffy. Add vanilla. Add the flour mixture over 3 additions, alternating with buttermilk until smooth.
  • Remove pears from stove and arrange them in bottom of prepared baking pan. Pour any sugar and fruit juices over the pears.
  • Spoon batter over pears, covering them completely. Bake for 30-35 minutes until toothpick inserted in the centre comes out clean. The edges will be browned. Cool 10 minutes and then turn out on to a serving plate. Serve warm or cold with cinnamon whipped cream.