Description
Spiced pear upside-down cake tops buttery cake with caramelized pears and warm autumn spices. The fruit turns glossy and tender as it bakes.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- 2 large eggs
- 3 ripe pears
- ½ cup milk
- ½ cup butter
Spices and Seasonings:
- 1 cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Leavening Agents:
- 1 teaspoon baking powder
Instructions
- Crank your oven to 350°F and position the rack in the center for even baking.
- Melt ½ cup butter directly inside a 9-inch round cake pan, swirling to coat the entire bottom surface.
- Sprinkle 1 cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg over the melted butter, creating a fragrant caramel-like base.
- Slice 3 ripe pears into thin, elegant wedges and gently nestle them in an overlapping pattern across the sugary butter mixture.
- Grab a medium mixing bowl and whisk together 1 ½ cups flour, 1 teaspoon baking powder, and ½ teaspoon salt until completely blended.
- In a separate bowl, whisk 2 large eggs and ½ cup milk until smooth and well incorporated.
- Pour the liquid ingredients into the dry ingredients, stirring gently until just combined – avoid overmixing to keep the cake tender.
- Carefully pour the batter over the arranged pear slices, ensuring an even distribution across the pan.
- Slide the pan into the preheated oven and bake for 35-40 minutes, checking doneness with a toothpick that should emerge clean when inserted.
- Remove from the oven and let the cake rest for 10 minutes to set the caramel.
- Place a large serving plate over the pan and swiftly flip to release the cake, revealing the beautiful caramelized pear topping.
Notes
- Always slice pears thinly and evenly to ensure they caramelize perfectly and create a beautiful presentation when the cake is flipped.
- Use ripe but firm pears like Bosc or Anjou for the best texture and flavor in this dessert.
- For a gluten-free version, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend to maintain the cake’s tender crumb.
- Let the cake cool exactly 10 minutes before inverting – this helps the caramel topping release cleanly from the pan without sticking.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
- Calories: 304 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg