Upside-down pear cake

Total time: 1hr 45m
Preparation Time: 45m

For 12 piece


Lauren  - laurencariscooks

Nutritional Information

Contains 354 Kcal, 5g Protein, 61g Carbohydrates, 9g Fat


  • Pears
  • 4 pear, peeled, cored, thinly sliced
  • Dry sponge ingredients
  • 400 g white flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 tsp sodium bicarbonate
  • 2 tbsp cocoa powder
  • 1 tbsp instant coffee
  • Wet sponge ingredients
  • 340 g cane sugar
  • 100 g margarine melted, left to cool
  • 130 g apple sauce
  • 3.5 dl almond drink
  • 2 tsp apple vinegar
  • Toppings
  • 3 tbsp icing sugar
  • 2 tbsp flaked almonds, toasted
  • 2 tsp water
  • Utensils
  • One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.

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  • Pears

    Arrange the pear slices over the base.
  • Dry sponge ingredients

    Mix all of the ingredients in a bowl.
  • Wet sponge ingredients

    Beat together the margarine and sugar. Mix in the almond milk, apple sauce and vinegar. Add the wet ingredients to the dry ingredients and quickly mix together to form a smooth batter.
  • To bake

    Pour the batter over the pears, smooth down. Bake for approx. 60 mins. in the centre of an oven preheated to 170°C. Remove from the oven, leave to cool on a rack for approx. 20 mins. Tip out onto a cooling rack, remove the tin frame and base, leave the cake to cool.
  • Toppings

    Scatter the flaked almonds on top of the cake. Combine the icing sugar and water to make runny icing, then drizzle the icing over the cake.
  • Shelf life:

    Place in an airtight container and keep in the fridge for approx. 3 days.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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