Upside-Down Pear Cake
A delightfully moist and caramel-topped cake featuring tender, spiced pears baked to perfection.
Ingredients
- •1/2 cup unsalted butter, melted (115g)
- •3/4 cup light brown sugar, packed
- •2 ripe but firm Bosc or Anjou pears, peeled, cored, and sliced 1/4-inch thick
- •1 1/2 cups all-purpose flour (190g)
- •1 1/2 teaspoons baking powder
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon ground nutmeg
- •1/4 teaspoon salt
- •2 large eggs, room temperature
- •3/4 cup granulated sugar
- •1 teaspoon pure vanilla extract
- •1/2 cup whole milk, room temperature
Instructions
- 1
Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan with butter or non-stick baking spray.
- 2
Pour the 1/2 cup of melted butter evenly into the bottom of the prepared cake pan.
- 3
Sprinkle the brown sugar evenly over the melted butter, pressing it down slightly to create an even layer.
- 4
Arrange the pear slices in a neat, overlapping circular pattern over the brown sugar layer.
- 5
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- 6
In a separate large bowl, beat the eggs and granulated sugar together using an electric mixer until pale and slightly thickened, about 2 minutes.
- 7
Stir the vanilla extract and whole milk into the egg mixture until combined.
- 8
Gently fold the dry ingredients into the wet ingredients using a spatula until just incorporated and no flour lumps remain, being careful not to overmix.
- 9
Carefully pour and spread the batter evenly over the arranged pear slices in the pan.
- 10
Bake in the preheated oven for 40 to 45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
- 11
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges to loosen it.
- 12
Place a serving platter upside down over the top of the cake pan, and carefully flip them together to release the cake, letting any caramel drip down the sides.
💡 Chef tips
- Choose pears that are ripe and hold their shape well, such as Bosc or Anjou, so they do not become mushy during baking.
- To make this recipe pareve and dairy-free, substitute the butter with an equal amount of solid coconut oil or margarine, and the milk with almond or soy milk.
- Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days, reheating slightly before serving.
✅ How it should turn out
The finished cake features a glossy, bubbling caramel pear topping and a tender, golden crumb with a warm, comforting aroma of cinnamon and vanilla.