Description
Warm Spiced Pear Upside Down Cake brings comfort straight from your kitchen, with caramelized pears nestled in a tender, spice-infused cake that feels like a delightful autumn embrace.
Ingredients
Scale
Fruit:
- ⅔ ripe but firm pears, peeled, cored, and thinly sliced
Caramel Topping:
- 3 tablespoons (42g) unsalted butter
- ⅔ cup (133g) light brown sugar, packed
Cake Base:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs
- ½ cup (120g) sour cream or plain Greek yogurt
- ¼ cup (60ml) milk
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Melt 3 tablespoons (42g) unsalted butter and ⅔ cup (133g) light brown sugar in a saucepan over medium heat until smooth and bubbling. Your caramel should look glossy and golden.
- Pour the warm caramel into a greased 9-inch round cake pan, spreading it evenly across the bottom. Arrange your thinly sliced pears in an overlapping circular pattern.
- Preheat your oven to 350°F (175°C). Whisk together 1 ½ cups (180g) flour, 1 teaspoon baking powder, ½ teaspoon baking soda, salt, and ground spices in a medium bowl.
- Cream ½ cup (113g) softened butter with ½ cup (100g) granulated sugar and ½ cup (100g) brown sugar until the mixture becomes light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time to your butter mixture, beating thoroughly after each addition. Mix in 1 teaspoon vanilla extract until completely incorporated.
- Fold in ½ cup (120g) sour cream, then gradually add your dry ingredient mixture, alternating with ¼ cup (60ml) milk. Stir gently until just combined.
- Carefully spread your cake batter over the arranged pears, ensuring an even layer that covers all fruit.
- Bake at 350°F (175°C) for 40-45 minutes. Your cake is ready when a toothpick inserted in the center comes out clean.
- Remove from oven and let the cake rest in the pan for 10 minutes. Run a knife around the edges to loosen.
- Place a large serving plate over the pan and swiftly invert the cake. Let it sit for 1-2 minutes before lifting the pan, allowing the caramel to drip down.
- Allow the cake to cool for an additional 15 minutes before slicing and serving. The pears will be tender and caramelized.
Notes
- Arrange pear slices in a decorative pattern before pouring batter to create a beautiful presentation that impresses guests.
- Use ripe but firm pears like Bosc or Anjou for the best texture and flavor in the caramel topping.
- Check cake doneness early to prevent overcooking, as ovens vary and dry cake can ruin the delicate texture.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the spiced cake’s rich flavors.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg