Maple Pear Upside Down Cake
Indulge in the cozy, autumnal flavors of this Maple Pear Upside Down Cake, a stunning centerpiece dessert that's as beautiful as it is delicious. Perfectly ripe but firm pears are delicately caramelized in a luscious blend of maple syrup, butter, and brown sugar, creating a glossy, golden topping that’s irresistibly sweet and aromatic. Beneath the fruit lies a tender, cinnamon-spiced cake that’s incredibly moist, thanks to the addition of whole milk and a thoughtful balance of dry and wet ingredients. This impressive dessert comes together in under an hour, making it an elegant yet approachable choice for dinner parties, holiday gatherings, or a simple treat to elevate your weeknight. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream to complete this comforting, crowd-pleasing creation. Keywords: maple pear upside down cake, caramelized pears, easy dessert recipe, fall baking, cinnamon cake recipe.
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Recipe Information
Ingredients
- 3 ripe but firm pears
- 115 grams unsalted butter
- 120 ml maple syrup
- 50 grams light brown sugar
- 190 grams all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 120 ml whole milk
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
Peel, core, and slice the pears into thin, even slices. Set aside.
In a small saucepan over medium heat, melt 60 grams of the butter together with the maple syrup and light brown sugar. Stir until smooth, then pour the mixture into the prepared cake pan, spreading it evenly.
Arrange the pear slices in an overlapping circular pattern over the maple mixture in the pan. Set aside while preparing the cake batter.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, cream the remaining 55 grams of butter with the granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients, mixing gently until just combined. Do not overmix.
Carefully pour the batter over the prepared pears in the cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges to loosen. Carefully invert the cake onto a serving plate and lift off the pan. Remove the parchment paper, if used.
Serve warm or at room temperature. Optional: Garnish with a dollop of whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
3232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 63.4 g | 317% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2089 mg | 91% | |
| Total Carbohydrate | 545.5 g | 198% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 363.5 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 364 mg | 28% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
