Upside-Down Pear Cake
A delightfully moist and elegant cake featuring caramelized pears on top that reveal themselves when inverted.
Ingredients
- •1/2 cup unsalted butter or vegan margarine (115g), melted
- •3/4 cup light brown sugar, packed
- •2 ripe Bosc or Anjou pears, peeled, cored, and sliced 1/4-inch thick
- •1 1/2 cups all-purpose flour (180g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •2/3 cup granulated sugar
- •2 large eggs, room temperature
- •1 teaspoon vanilla extract
- •1/2 cup whole milk or plain plant-based milk
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
- 2
Pour 1/4 cup of the melted butter into the bottom of the prepared cake pan and sprinkle the brown sugar evenly over the butter.
- 3
Arrange the pear slices in a neat, overlapping circular pattern on top of the brown sugar mixture.
- 4
In a medium bowl, whisk together the flour, baking powder, and salt.
- 5
In a separate large bowl, whisk the granulated sugar and eggs together until pale and slightly thickened.
- 6
Whisk the remaining 1/4 cup melted butter, vanilla extract, and milk into the egg mixture until smooth.
- 7
Gently fold the dry ingredients into the wet mixture using a spatula just until combined and no flour pockets remain.
- 8
Carefully spoon the batter over the arranged pears and smooth the top with a spatula.
- 9
Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 10
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges, place a serving plate over the pan, and carefully invert the cake to release it.
💡 Chef tips
- Make-ahead tip: You can bake this cake a day in advance and store it covered at room temperature.
- Substitution: Use plant-based milk and margarine to make this recipe completely pareve.
- Pear choice: Firm pears like Bosc hold their shape best during baking compared to softer varieties.
✅ How it should turn out
The finished cake should have a glossy, caramelized pear topping with tender, golden crumb that is fragrant with vanilla and warm brown sugar.