Pear Upside-Down Cake

Upside down cake made ​​with pears instead of apples. Fresh, spicy ginger and yogurt.
Every bite a small explosion of aromas and flavors. The caramelized surface with brown sugar and cinnamon adds extra flavor. The addition of yogurt makes it very fluffy and tasty.
Enjoy it with a ball of ice cream or whipped cream.
Try it!
work: 45′ time: 2h:30′ difficult:

Ingredients (6 servings)


  • 60 gr/ 2.1 oz butter
  • 120 gr/ 4.2 oz brown sugar
  • 2 tsp, sharp, cinnamon
  • 4 large pears, peeled and cut in half


  • 230 gr/ 8.1 oz butter, room temperature
  • 200 gr/ 7.1 oz brown sugar
  • 2 Tbsp fresh ginger, grated
  • 4 eggs
  • 200 ml/ 6.8 floz molasse (or grape syrup)
  • 350 gr/ 12.3 oz flour
  • 2 tsp κοφτά baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 250 gr/ 8.8 oz yogurt
  • 100 ml/ 3.4 floz fresh milk
  • 1 Tbsp lemon juice
In a small saucepan over low heat put all the ingredients of the base mixture, except the pears, to warm them and melt the butter.
Spread in a spring form 25 cm/ 10", with baking paper slightly larger than the diameter of base.
Pour in the saucepan mixture.
Leave aside until you prepare the rest and the cake mix.
In a separate bowl sift the flour, baking powder, baking soda and salt. Stir to mix. Leave them aside for later.
In another bowl add the yogurt, milk and lemon juice. Stir to mix. Let them aside and wait.
Beat in a mixer at medium speed the butter with the sugar for 3'.
Add the ginger, beating.
Add one by one the eggs, incorporating each one thoroughly in the mixture before adding the next.
Slowly pour the molasses. If the mixture seems to "break" is not alarming. It will be reunited when you add the dry ingredients.
Add piecemeal, in small quantities and alternately the flour mixture and yogurt mixture, stirring gently with a spatula until fully incorporate the ingredients. Do not stir too much or it will deflate.
With quick movements clean the pears and cut in half. Remove the seeds and place the pears, with their back facing downwards, in the form with the brown sugar mixture.
Above pears pour the cake mixture is beaten to fully cover the pears.
The form will be almost full. Wrap around it double aluminum foil, held in place with some kitchen twine, in case it overflows.
Bake in preheated oven at 165°C/ 330°F/ Gas 3 for 1h45', at the second lowest rack of the oven. Towards the end of the baking, test with a blade knife to come out clean.
Remove the cake from the oven, leave it on a rack to cool for 15 minutes. Carefully unbutton the sides.
Cover the cake with a plate and overturn it very carefully. Remove the base of the form and the oven paper. Allow to cool before serving with whipped cream or ice cream.