Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pear Upside Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 90 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pear Upside Down Cake is a delightful twist on the classic upside down dessert, featuring caramelized pears atop a moist, tender cake. With a rich brown sugar and butter base, fresh pear slices arranged elegantly, and a lightly spiced batter, it offers a perfect balance of sweetness and fruitiness. Ideal for dessert or an indulgent snack, this cake serves 8 and pairs wonderfully with whipped cream or vanilla ice cream.

Ingredients

Scale

For the Caramelized Pear Base

  • 3 ripe pears, peeled, cored, and sliced
  • 1/4 cup (60 g) unsalted butter
  • 1 cup (200 g) brown sugar

For the Cake Batter

  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (60 g) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk

Instructions

  1. Prepare Oven and Caramel: Preheat your oven to 350°F (175°C). In a medium saucepan, melt 1/4 cup (60 g) of the butter over medium heat. Stir in the brown sugar until fully dissolved and caramelized. Pour this mixture evenly into a 9-inch (23 cm) round cake pan.
  2. Arrange Pear Slices: Lay the peeled, cored, and sliced pears in a circular pattern over the brown sugar caramel in the cake pan. This will become the beautiful upside down topping.
  3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the remaining 1/4 cup (60 g) of softened unsalted butter with the granulated sugar until light, fluffy, and pale, about 3 to 4 minutes. This creates a smooth, creamy base for the batter.
  5. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until evenly combined.
  6. Combine Batter: Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Start and finish with the flour mixture. Mix gently until just combined to avoid overworking the batter, which keeps the cake tender.
  7. Assemble Cake: Carefully pour the batter over the arranged pears in the cake pan, spreading evenly to cover the fruit.
  8. Bake: Place the cake pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean and the top turns a rich golden brown.
  9. Cool and Invert: Allow the cake to cool in the pan for approximately 10 minutes. Run a knife gently around the edges to loosen it, then carefully invert the cake onto a serving plate to reveal the caramelized pear topping. Let it cool slightly before serving to set the caramel.
  10. Serve: Slice the cake and serve warm or at room temperature. It pairs beautifully with whipped cream or vanilla ice cream for an extra indulgent treat.

Notes

  • Use ripe but firm pears to maintain slices’ shape during baking.
  • Ensure buttermilk and eggs are at room temperature before mixing to achieve a smooth batter.
  • Do not overmix the batter, or the cake may become dense.
  • You can substitute all-purpose flour with gluten-free flour blend if desired.
  • Allowing the cake to cool slightly before inverting prevents caramel from sticking to the pan.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://buttercreamcouture.com/pear-upside-down-cake-recipe/