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Pear-Ginger Upside Down Cake

Baking’s not a competition, but sometimes we like to flip expectations on their head. And this recipe is no exception.

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  • Cooking time35 min
  • Prep time15 min
  • Servings12
recipe image Pear-Ginger Upside Down Cake


  • 3 pears, peeled and sliced
  • 2 Tbsp. (30 mL) lemon juice
  • 1 Tbsp. (15 mL) PLUS 1/2 cup (125 mL) Becel® salted margarine sticks or unsalted margarine sticks, divided
  • 2 Tbsp. (30 mL) PLUS 1/2 cup (125 mL) sugar, divided
  • 1/4 cup (50 mL) slivered almonds, toasted
  • 2 eggs, beaten
  • 1 Tbsp. (15 mL) grated lemon peel
  • 1 cup (250 mL) all-purpose flour
  • 1 tsp. (5 mL) baking powder
  • 1/4 tsp. (1 mL) salt
  • 2 Tbsp. (30 mL) 2% milk
  • 1/4 cup (50 mL) finely chopped candied ginger

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 375°F (190°C). Toss pears with lemon juice; drain, reserving juice.
  2. Grease 9-in. (23 cm) springform pan with 1 Tbsp. (15 mL) Becel® sticks, then sprinkle with 2 Tbsp. (30 mL) sugar and almonds. Arrange pears in circle in bottom of springform pan; set aside.
  3. Beat remaining 1/2 cup (125 mL) Becel® sticks with remaining (125 mL) sugar in large mixing bowl until light and fluffy. Add eggs, lemon peel and reserved juice; set aside. Combine flour, baking powder and salt in another bowl. Stir 1/2 of the flour mixture into the batter, mixing well. Stir in milk, then remaining flour mixture. Fold in candied ginger. Spoon batter evenly over pears.
  4. Bake until golden brown, about 30 minutes. Remove to wire rack and let stand 5 minutes. Invert serving plate over pan and turn out cake. Serve at room temperature and, if desired, with caramel sauce.

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