Upside Down Pear Walnut Cake
Transform your dessert table with the irresistible charm of an Upside Down Pear Walnut Cake, a moist and aromatic treat that’s as stunning as it is delicious. Layers of ripe yet firm pears and golden walnut halves rest atop a luscious caramel base, creating a gooey topping that perfectly complements the spiced cinnamon and nutmeg-infused cake below. The tender crumb is achieved with a blend of vegetable oil and butter, while vanilla and whole milk add richness to every bite. This show-stopping dessert is baked to perfection and flipped for an elegant presentation that will wow your guests. Ideal for fall gatherings or cozy evenings, this pear walnut cake is simple to prepare and best served warm, showcasing the natural sweetness of the fruit and the crunch of toasted nuts alongside a gorgeous golden caramel glaze. Keywords: upside down pear walnut cake, caramel pear cake, spiced walnut dessert.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Light brown sugar
- 3 Pears (ripe but firm)
- 50 grams Walnut halves
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 150 grams Granulated sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 120 ml Whole milk
- 60 ml Vegetable oil
Instructions
Preheat the oven to 175°C (350°F) and grease a 23 cm (9-inch) round cake pan. Line the bottom with parchment paper for easy release.
Peel, core, and slice the pears into 8-10 slices each. Set aside.
In a small saucepan, heat 55g of butter and the light brown sugar over medium heat until melted and smooth. Pour this caramel mixture into the prepared cake pan, spreading it evenly.
Arrange the pear slices in a fan pattern over the caramel. Fill any gaps with walnut halves.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, cream the remaining 60g of butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Mix in the vegetable oil until combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined.
Carefully pour the batter over the pears and walnuts in the cake pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes. Run a knife around the edges to loosen the cake, then invert it onto a serving plate. Carefully remove the parchment paper.
Allow the cake to cool for an additional 10 minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 38.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 187 mg | 4% | |
*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.
