Spiced Pear Upside Down Cake
Elevate your dessert game with this Spiced Pear Upside Down Cake, a show-stopping treat that combines tender, caramelized pears with a warmly spiced cake. Perfectly seasoned with cinnamon, ginger, and nutmeg, this recipe captures the cozy essence of autumn in every bite. The luscious layer of homemade brown sugar caramel beautifully complements the juicy pears, which are artfully arranged for a stunning presentation once inverted. The batter, enriched with vanilla and topped over the fruit, bakes to golden perfection, creating a dessert that’s as delightful to look at as it is to eat. Easy to make and ready in just over an hour, this cake is the ideal centerpiece for holiday gatherings or cozy nights in. Serve it warm with a dollop of whipped cream for an irresistibly indulgent finish!
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Recipe Information
Ingredients
- 115 grams unsalted butter, divided
- 150 grams brown sugar, packed
- 3 ripe but firm pears, peeled, cored, and sliced
- 190 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 150 grams granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 120 milliliters 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 release.
In a medium saucepan, melt 55 grams of butter over medium heat. Stir in the brown sugar and cook until the sugar dissolves (about 2-3 minutes). Pour this caramel mixture into the prepared cake pan, spreading it evenly.
Arrange the sliced pears in a circular pattern over the caramel, slightly overlapping them for an attractive presentation. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Set aside.
In a large bowl, cream the remaining 60 grams of butter and granulated sugar with a hand or stand mixer until light and fluffy (about 2 minutes).
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternating in 2 additions, add the dry flour mixture and the milk to the creamed butter mixture, starting and ending with the flour. Beat until just combined; do not overmix.
Pour the cake batter over the pear slices in the pan, spreading it out 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.
Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edges, then carefully invert the cake onto a serving plate. Remove the parchment paper gently.
Serve warm or at room temperature. Optionally, garnish with whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
3150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 1560 mg | 68% | |
| Total Carbohydrate | 519.1 g | 189% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 345.6 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 452 mg | 35% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1280 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.
