Upside-Down Pear Cake

Upside-down pear cake


200g butter, softened

75g light brown soft sugar

6 tbsp Chambord Black Raspberry Liqueur

4 Conference pears, peeled halved and cored

175g golden caster sugar

200g self-raising flour

3 medium eggs, beaten

4 tbsp milk

custard, to serve


1. Heat the oven to 170c, gas mark 3. Mash together 50g of the butter and the brown sugar then mix in 4 tbsp of the Chambord. Spread into the base of a deep, 23cm non-stick cake tin and place on a baking tray. Press the pears, cut-side down, into the mixture.

2. Using an electric whisk, beat together the golden caster sugar, remaining butter, flour, eggs and milk until well blended.

3. Spread over the pears and bake for 45-50 minutes until risen and firm to the touch. Leave to cool in the tin for 5 minutes then turn out. Drizzle over the remaining 2 tbsp Chambord, then slice and serve warm with custard.


This smells delicious!! And tastes amazing!! I think it probably could have done with being cooked for a little longer. This would have prevented the top of it running off the plate! It’s always good to entertain the guests whilst serving dessert! It did give me flash backs to the time I attempted Lemon Tart! It did feel firm when I took it out the oven, but I would cook it for another 10 minutes next time. It is quite hard to tell whether the top is cooked as it is on the bottom (if that makes sense). Probably sticking a skewer down the middle to see if it comes out clean would have been a better way of telling if it was cooked. I didn’t bother with the Chambord as I’m not a massive fan of liqueurs. My pears were quite hard so make sure you get them in advance to let them have a chance to ripen.

Also to avoid any ‘Come Dine with Me’ disasters I cooked it the day before. Don’t do this as brown is not a particularly attractive colour for fruit. Overall a very nice pud. I would definitely cook again.

Source: Waitrose Recipe Card