Upside-Down Pear Cake
A beautiful, rustic dessert featuring caramelized, tender pears nestled atop a moist, buttery sponge cake.
Ingredients
- •4 tablespoons unsalted butter, melted
- •1/2 cup light brown sugar, packed
- •2 ripe Bosc or Bartlett pears, peeled, cored, and sliced into 1/4-inch wedges
- •1 1/2 cups all-purpose flour
- •1 teaspoon baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened
- •3/4 cup granulated sugar
- •2 large eggs, room temperature
- •1 teaspoon vanilla extract
- •1/2 cup whole milk
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it.
- 3
Arrange the pear slices in a decorative circular pattern over the brown sugar layer.
- 4
In a medium bowl, whisk together the flour, baking powder, and salt.
- 5
In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- 6
Beat in the eggs one at a time, then stir in the vanilla extract.
- 7
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
- 8
Carefully spread the batter over the pears in the pan, smoothing the top with a spatula.
- 9
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 10
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate while still warm.
💡 Chef tips
- Use firm-ripe pears so they hold their shape during the baking process without turning into mush.
- For an extra flavor boost, add a pinch of ground cardamom or cinnamon to the cake batter.
- Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to four.
✅ How it should turn out
The finished cake should have a glossy, golden-brown caramelized pear topping and a tender, golden crumb that smells of warm butter and vanilla.