Sticky Upside-Down Gingerbread Cake with Pear, Pecan & Pastry
This festive dessert marries the elegance of pear tart tatin, the indulgence of pecan pie, and the warmth of gingerbread. Caramelised pears and pecans sit under a glossy gingerbread sponge with a buttery shortcrust pastry base. Once flipped, you reveal a stunning sticky topping — the perfect Christmas centrepiece.
The Happy Pear
The Happy Pear
Recipe - SuperValu Blanchardstown
Sticky Upside-Down Gingerbread Cake with Pear, Pecan & Pastry
Prep Time25 Minutes
Servings10
Cook Time45 Minutes
Ingredients
1 sheet ready-rolled shortcrust pastry (plant-based)
75g caster sugar or brown sugar
50g plant-based butter
2 ripe pears,
75g pecans
150g self-raising flour
75g light brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp allspice
½ tsp bicarbonate of soda (baking soda)
80ml vegetable oil
100ml plant milk
75g molasses or black treacle
50ml (3 tbsp) maple syrup
20g fresh ginger,
1 tbsp ground flax
Directions
Ingredients
For the Pastry Base:
- 1 sheet ready-rolled shortcrust pastry (plant-based)
For the Caramel Topping:
- 75g (â…“ cup) caster sugar or brown sugar
- 50g (3½ tbsp) plant-based butter
- 2 tbsp water
- 2 ripe pears
- 75g (¾ cup) pecans
For the Gingerbread Cake Filling:
- 150g (1¼ cups) self-raising flour
- 75g (â…“ cup) light brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp allspice
- ½ tsp bicarbonate of soda (baking soda)
- 80ml (â…“ cup) vegetable oil
- 100ml (â…“ cup + 1 tbsp) plant milk
- 75g (¼ cup) molasses or black treacle
- 50ml (3 tbsp) maple syrup
- 20g (1½ tbsp) fresh ginger, finely grated
- 1 tbsp ground flax
Method
- Preheat the oven to 180°C (360°F), fan setting. Grease and line a 20cm (8-inch) round springform tin or ovenproof pan with baking parchment.
- Make the flax egg by mixing 1 tbsp ground flax with 3 tbsp water. Let it thicken for 5 minutes. Core and thinly slice the pears. Finely grate the fresh ginger.
- To make the caramel topping, add sugar and 2 tbsp water to a saucepan. Heat over medium heat without stirring until the sugar dissolves and turns light golden. Reduce heat and whisk in the butter until smooth. Immediately pour into the prepared tin and tilt to coat the base evenly.
- Arrange the pecans and pear slices in a circular pattern over the caramel. This will become the glossy top once flipped.
- In a large bowl, sift together the flour, sugar, cinnamon, ground ginger, allspice, and bicarbonate of soda.
- In another bowl, whisk together the oil, plant milk, molasses, maple syrup, grated ginger, and flax egg.
- Make a well in the dry ingredients and pour in the wet mixture. Mix until smooth and glossy, but do not overmix.
- Pour the gingerbread batter evenly over the pears and pecans.
- Roll out the shortcrust pastry and cut it slightly larger than the tin. Place it gently over the batter, trim the edges, and tuck in slightly. Pierce the pastry in a few places with a fork to allow steam to escape.
- Bake for 40–45 minutes, until the pastry is golden and a skewer inserted into the cake comes out clean.
- Let the cake cool in the tin for 10 minutes. Run a knife around the edges, place a serving plate over the tin, and flip to reveal the caramelised top.
- Brush with warmed maple syrup for extra shine. Slice and serve warm with vegan custard or cream of choice.
25 minutes
Prep Time
45 minutes
Cook Time
10
Servings
Recipe
Ingredients
For the Pastry Base:
- 1 sheet ready-rolled shortcrust pastry (plant-based)
For the Caramel Topping:
- 75g (â…“ cup) caster sugar or brown sugar
- 50g (3½ tbsp) plant-based butter
- 2 tbsp water
- 2 ripe pears
- 75g (¾ cup) pecans
For the Gingerbread Cake Filling:
- 150g (1¼ cups) self-raising flour
- 75g (â…“ cup) light brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp allspice
- ½ tsp bicarbonate of soda (baking soda)
- 80ml (â…“ cup) vegetable oil
- 100ml (â…“ cup + 1 tbsp) plant milk
- 75g (¼ cup) molasses or black treacle
- 50ml (3 tbsp) maple syrup
- 20g (1½ tbsp) fresh ginger, finely grated
- 1 tbsp ground flax
Method
- Preheat the oven to 180°C (360°F), fan setting. Grease and line a 20cm (8-inch) round springform tin or ovenproof pan with baking parchment.
- Make the flax egg by mixing 1 tbsp ground flax with 3 tbsp water. Let it thicken for 5 minutes. Core and thinly slice the pears. Finely grate the fresh ginger.
- To make the caramel topping, add sugar and 2 tbsp water to a saucepan. Heat over medium heat without stirring until the sugar dissolves and turns light golden. Reduce heat and whisk in the butter until smooth. Immediately pour into the prepared tin and tilt to coat the base evenly.
- Arrange the pecans and pear slices in a circular pattern over the caramel. This will become the glossy top once flipped.
- In a large bowl, sift together the flour, sugar, cinnamon, ground ginger, allspice, and bicarbonate of soda.
- In another bowl, whisk together the oil, plant milk, molasses, maple syrup, grated ginger, and flax egg.
- Make a well in the dry ingredients and pour in the wet mixture. Mix until smooth and glossy, but do not overmix.
- Pour the gingerbread batter evenly over the pears and pecans.
- Roll out the shortcrust pastry and cut it slightly larger than the tin. Place it gently over the batter, trim the edges, and tuck in slightly. Pierce the pastry in a few places with a fork to allow steam to escape.
- Bake for 40–45 minutes, until the pastry is golden and a skewer inserted into the cake comes out clean.
- Let the cake cool in the tin for 10 minutes. Run a knife around the edges, place a serving plate over the tin, and flip to reveal the caramelised top.
- Brush with warmed maple syrup for extra shine. Slice and serve warm with vegan custard or cream of choice.
