celebrating 130 years 1884-2014

Pear and Molasses Upside-down Cake

By Chelsea Sugar
Pear and Molasses Upside-down Cake
10 servings
  • 1 review

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 30 mins
  • Serves

    20g butter, melted
    1/4 cup Chelsea Soft Brown Sugar
    1 Tbsp Chelsea Blackstrap Molasses
    2 firm ripe pears, peeled and sliced into 8’s
    2 cups self-raising flour
    1 tsp baking soda
    2 eggs
    1 cup milk
    ½ cup Chelsea Soft Brown Sugar
    1/3 cup Chelsea Blackstrap Molasses
    ½ cup plain oil
    2 tsp ground ginger


    Preheat oven to 170°C. Line a 23cm cake tin with baking paper.

    Combine melted butter, Chelsea Soft Brown Sugar and Chelsea Blackstrap Molasses and spread half over the base of the tin. Arrange the pear slices in a decorative pattern over the base and top with the remaining mixture.

    In a food processor combine remaining ingredients and process until smooth. Pour ginger batter over the pears and bake on a tray for 60-65 minutes until puffed and dark golden. Test with a skewer to ensure the centre is cooked. Leave to rest for 5 minutes before inverting onto a serving plate.
    Serve with custard, cream or ice-cream.

    * Make a delicious syrup by combining ¼ cup golden syrup with ¼ cup molasses. Spoon over pears before serving if desired or serve warm to drizzle over sliced cake and cream.

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Average Rating
(1 review)

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my Aunty made this and gave me some, and it was AMAZING I will try baking this one next weekend,,,,,Mmmmmm.

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