Upside Down Toffee Pear Cake
Elevate dessert time with this stunning Upside Down Toffee Pear Cake, a show-stopping treat that perfectly combines soft, caramel-glazed pears with a spiced, tender cake base. This recipe begins with ripe yet firm pears nestled in a rich homemade caramel sauce, creating a visually striking and deliciously sticky topping once flipped. Infused with warm cinnamon and vanilla, the buttery, moist cake batter complements the sweetness of the caramel layer beautifully. Not only is this dessert easy to make in under an hour, but it also delights as a seasonal centerpiece, perfect for holiday gatherings or elegant dinners. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 3 ripe but firm pears
- 80 grams unsalted butter (for topping)
- 100 grams light brown sugar (for topping)
- 2 tablespoons heavy cream
- 120 grams unsalted butter (for cake batter)
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 180 grams all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 120 milliliters milk
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal.
Peel, core, and slice the pears into thin wedges. Set them aside.
In a small saucepan over medium heat, melt 80 grams of unsalted butter. Stir in 100 grams of light brown sugar and 2 tablespoons of heavy cream. Cook for 2-3 minutes until the mixture is smooth and slightly thickened.
Pour the caramel mixture into the prepared cake pan and spread it evenly. Arrange the pear slices over the caramel in a concentric circle or preferred pattern.
In a large mixing bowl, cream together 120 grams of unsalted butter and 150 grams of granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract.
In a separate bowl, whisk together 180 grams of all-purpose flour, 1.5 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and 0.25 teaspoon of salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the cake batter over the pear and caramel layer in the cake pan. Smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edges to loosen it, then carefully invert the cake onto a serving plate.
Remove the parchment paper, and serve the cake warm or at room temperature. Optionally, top with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 38.7 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 157 mg | 3% | |
*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.
