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Mary Berry Pear Upside Down Cake Recipe

Mary Berry Pear Upside Down Cake
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Print Recipe

Pear upside-down cake is a traditional dessert where pears are arranged at the base of the tin with sugar and butter, then covered with sponge batter. After baking, the cake is turned out so the caramelised pears sit on top. Mary Berry’s style focuses on balance, keeping the sponge light while allowing the pears to stay soft and glossy rather than overly syrupy.

Ingredients

  • Pears – 3–4 medium, peeled, cored, and sliced

  • Soft light brown sugar – 75 g

  • Unsalted butter – 150 g, softened (plus extra for greasing)

  • Caster sugar – 150 g

  • Eggs – 3 large

  • Self-raising flour – 150 g

  • Baking powder – 1 teaspoon

  • Milk – 2 tablespoons

  • Vanilla extract – 1 teaspoon

Instructions

  • Prepare the tin – Grease the cake tin and line the base with baking parchment.

  • Create the pear layer – Sprinkle the brown sugar evenly over the base and dot with small pieces of butter.

  • Arrange the pears – Lay the pear slices neatly over the sugar layer in a circular pattern.

  • Preheat the oven – Set the oven to 180°C (160°C fan).

  • Cream butter and sugar – Beat the butter and caster sugar until pale, light, and fluffy.

  • Add the eggs – Beat in the eggs one at a time, mixing well after each addition.

  • Fold in dry ingredients – Gently fold in the self-raising flour and baking powder.

  • Loosen the batter – Stir in the milk and vanilla extract until smooth and spoonable.

  • Cover the pears – Spoon the batter carefully over the pears and level the surface.

  • Bake the cake – Bake for 40–45 minutes until golden and a skewer inserted into the sponge comes out clean.

  • Turn out carefully – Leave to stand for 5 minutes, then turn out onto a plate while still warm.

Find it online: https://maryberrycooks.co.uk/mary-berry-pear-upside-down-cake/