Upside Down Pear Cake
Indulge in the decadent charm of this Upside Down Pear Cake, where the beauty of ripe, caramelized pears meets a moist, cinnamon-spiced vanilla cake. Perfect for dessert or a special brunch treat, this recipe starts with a luscious layer of golden brown sugar caramel that transforms into a glossy, flavor-packed topping as the cake bakes. Fresh pears are elegantly arranged to create a show-stopping presentation, while the tender, buttery cake beneath ensures each bite is a delightful combination of sweet, fruity, and warm spice notes. Easy to make with pantry staples and ready to impress in just under 90 minutes, this crowd-pleasing cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Whether you're entertaining or looking for a cozy baking project, this upside down pear cake is sure to be a new favorite.
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Recipe Information
Ingredients
- 3 ripe but firm pears
- 115 grams unsalted butter
- 100 grams light brown sugar
- 200 grams granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 190 grams all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 120 milliliters 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 wedges. Set the prepared pears aside.
In a small saucepan, melt 55 grams (4 tablespoons) of the butter over medium heat. Once melted, stir in the light brown sugar and cook for about 2 minutes until bubbly and smooth. Pour this caramel mixture evenly into the prepared cake pan. Arrange the pear slices decoratively on top of the caramel base.
In a large mixing bowl, cream together the remaining 60 grams (4 tablespoons) of butter and granulated sugar using a handheld or stand mixer on medium speed 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.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly over the pear slices in the cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 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, carefully invert the cake onto a serving plate by placing the plate on top of the pan and flipping it over in one swift motion. Remove the pan and parchment paper, if used.
Let the cake cool slightly before serving. Enjoy warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 2166 mg | 94% | |
| Total Carbohydrate | 539.1 g | 196% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 358.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 423 mg | 33% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1379 mg | 29% | |
*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.
