Description
This Pear Upside-Down Cake is a delightful dessert featuring caramelized pears arranged over a buttery cake batter. The combination of tender, spiced cake and sweet, caramel-coated pears creates a beautifully moist and flavorful treat that’s perfect for any occasion.
Ingredients
For the Caramel and Pear Layer
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 3 medium whole ripe pears
For the Cake Batter
- 2 ¼ cups cake flour
- 3 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter (at room temperature)
- ¾ cup granulated white sugar
- ¾ cup brown sugar
- 4 whole eggs (at room temperature)
- 2 tablespoons vanilla extract
- ½ cup whole milk
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 10-inch springform pan with parchment paper and grease the sides to prevent sticking. Set aside.
- Make Caramel Layer: Heat a skillet over low heat and sprinkle 2 tablespoons of granulated sugar. Let it melt slowly until it turns golden brown. Immediately remove from heat, add 2 tablespoons of butter, combine well, and pour the caramel mixture evenly into the bottom of the prepared springform pan. Set aside.
- Prepare Pears: Peel the pears, remove the cores, and slice them into medium thickness slices. Arrange the pear slices in a circular pattern over the caramel layer in the cake pan. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, ground cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use a hand mixer to beat the softened butter, granulated sugar, and brown sugar on medium speed for 3-5 minutes until the mixture is fluffy and well combined.
- Add Eggs and Vanilla: Gradually add the eggs one at a time, beating well after each addition. Then add the vanilla extract and continue beating until the batter is pale and fluffy.
- Combine Batter Ingredients: Add the dry ingredients in batches alternated with the milk, mixing on low speed to combine thoroughly without overmixing.
- Bake the Cake: Pour the batter evenly over the arranged pears in the cake pan. Place the springform pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Invert: Allow the cake to cool on a wire rack for 15 minutes. Carefully release the side of the springform pan. Place a serving plate on top of the pan, invert the pan and cake so the pears are on top, then gently remove the bottom of the pan.
- Serve: Slice and serve the pear upside-down cake warm or at room temperature to enjoy the rich caramel and tender pears with the moist cake.
Notes
- The ripeness of pears is key for sweetness and texture—choose ripe but firm pears.
- Make sure all ingredients, especially butter and eggs, are at room temperature for better mixing.
- Allow the caramel to cool slightly before arranging pears, so it doesn’t run too much.
- Use a toothpick test to avoid over or under baking the cake.
- For added flavor, sprinkle a pinch of nutmeg or ginger in the dry ingredients.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
