Pear and Molasses Upside-down Cake

Preparation Time : 20 mins
Cooking Time : 40 mins
Serves : 10
Difficulty : Easy

pearcake 1280x400 v1


40g butter, melted
½ cup Chelsea Soft Brown Sugar
2 Tbsp Chelsea Easy Pour Blackstrap Molasses
3 firm ripe pears, peeled and sliced into 8’s 
2 cups Edmonds self-raising flour
1 teaspoon Edmonds baking soda
2 eggs
1 cup milk
½ cup Chelsea Soft Brown Sugar
⅓ cup Chelsea Easy Pour Blackstrap Molasses
½ cup Simply Pure Canola Oil
2 teaspoons ground ginger


Pre-heat oven to 170 degs. Line a 23 cm cake tin with baking paper. Combine melted butter, brown sugar and molasses and spread half over the base of the tin. Arrange the pear slices in a decorative pattern over the base and top with remaining mixture. 
In the food processor combine remaining ingredients and process until smooth. Pour ginger batter over pears and bake on a tray for 35 -40 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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