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Luscious, caramelized pears are nestled into a moist and buttery vanilla-infused cake. The gentle flavor of pear, along with a hint of cinnamon and gooey caramel, is sure to make this upside down pear cake a new family favorite!
Especially when it comes to dessert, it can be more enjoyable to eat something that not only tastes great but is beautiful to boot. This pear upside down cake ticks both boxes! Each slice unveils tender pear slices, harmoniously melding with the rich, golden-brown caramel and moist cake. This cake looks beautiful, has a rich flavor and it’s sure to make an excellent impression on guests and family alike.
If you like plain cakes or something less sweet, try my delcious Moist Pear Cake Recipe. It’s one of my reader’s most favorite recipe.
Why I Love This Recipe
- It’s beautiful. The upside-down presentation makes it a stunning dessert centerpiece.
- It’s rich. Deep caramel and tender pears complement a lovely moist cake providing a rich flavor.
- It’s a crowd pleaser. Guests will ooo and ahhh over the flavor and beauty of this cake!
Pear Cake Ingredients
- Fruit layer – Juicy pears, sugar and butter transform into a carmalized mixture that will become the top of the cake when finished.
- Dry Ingredients — Low protein cake flour is combined with baking powder, cinnamon and salt to create a warm flavor.
- Wet Ingredients — The butter and sugar (brown and white) get mixed together to create air pockets for structure and proper distribution of sugar and fat. Eggs, vanilla and milk are added to the butter mixture to continue creating structure and a light airy crumb once the flour is added.
How To Make Upside Down Pear Cake
Step 1: Prepare the equipment. Preheat the oven to 350 degrees F. Line a 10-inch springform pan with parchment paper and grease the sides. Set it aside.
Step 2: Prepare the bottom layer. To prepare the bottom layer, heat a skillet over low heat and sprinkle the sugar. Allow the sugar to melt on its own until it turns a golden brown color. Immediately remove the skillet from the heat, add the butter, mix, and pour the caramel over the bottom of the springform cake pan. Set it aside.
Step 3: Peel and place the pears. Peel the skin off the pears, remove the core, and slice them (not too thick or thin). Arrange them in a circular pattern over the caramel in the cake pan. Set them aside.
Step 4: Mix the dry ingredients. In a medium bowl, combine cake flour, baking powder, ground cinnamon, and salt. Set it aside.
Step 5: Beat the wet ingredients. In a large bowl, beat the butter, white sugar, and brown sugar using a hand mixer on medium speed for 3-5 minutes. Slowly add the eggs one after another until well combined. Add the vanilla extract and stop beating when the mixture looks pale and fluffy.
Step 6: Make the batter. Gradually add the flour mixture in batches, alternating with the addition of milk. Mix on low speed until well combined.
Step 7: Assemble the cake. Pour the prepared cake batter over the pears in the cake pan and place it in the oven. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Remove the springform. Once done, allow the cake to cool for 15 minutes on a wire rack. Slowly release the springform pan side and remove it. Invert the cake pan upside down over a plate and remove the bottom slowly.
Step 9: Serve and enjoy! Slice and serve the upside down pear cake to enjoy.
Tips To Make This Recipe
- Choose ripe pears that are still somewhat firm and slice te pears into uniform slices.
- Grease the cake pan well before adding the caramel and pear mixture to keep it from sticking when you flip the cake.
- Let the cake cool in the pan for about 10 minutes and flip right away. This helps the caramel set slightly, but also preserve the caramelized design.
- Serve with whipped cream or vanilla ice cream.
What to Serve with Upside Down Pear Cake
This cake is complete on it’s own but good cup of Hot Coffee or Tea will change the experience. I also like adding a dollop of whipped or serve it with a scoop of Vanilla Ice Cream to complement the caramel flavor.
Storing and Reheating
Storing: Store in an airtight container on the counter for 2 days or in the fridge for up to 5.
To reheat: It’s not necessary to heat the cake but you certainly can for about 15 seconds if you prefer to melt up the caramel layer just a bit.
Freezing: Wrap it tightly in Saran wrap and then aluminum foil and store it in an airtight container to prevent any freezer burns. Thaw it in the refrigerator overnight before reheating.
Frequently Asked Question
Yes, you can use canned pears, however the result and design will slightly chance. Make sure to drain them well and pat them dry before arranging them on the caramel layer.
Properly grease the cake pan before adding the caramel and pears. A layer of parchment paper on the bottom before drizzling the caramel would be helpful.
Yes, experiment with different fruits like apples, peaches, plums, or even pineapple slices. Adjust the cooking time and spices to work with the new fruit.
More Cake Recipes
Upside down pear cake is a delightful dessert featuring caramelized pear slices atop a moist cake base. It’s a favorite choice for gatherings and special occasions!
If you try this recipe or any of my other recipes, please leave a star rating in the comment section below because I love hearing from my readers. Also follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Pear Upside-Down Cake
Ingredients
For the bottom layer
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 3 medium whole ripe pears
For the cake
- 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 the oven to 350 degrees F. Line a 10-inch springform pan with parchment paper and grease the sides. Set it aside.
- To prepare the bottom layer, heat a skillet over low heat and sprinkle the sugar. Allow the sugar to melt on its own until it turns a golden brown color. Immediately remove the skillet from the heat, add the butter, mix, and pour the caramel over the bottom of the springform cake pan. Set it aside.
- Peel the skin off the pears, remove the core, and slice them (not too thick or thin). Arrange them in a circular pattern over the caramel in the cake pan. Set them aside.
- In a medium bowl, combine cake flour, baking powder, ground cinnamon, and salt. Set it aside.
- In a large bowl, beat the butter, white sugar, and brown sugar using a hand mixer on medium speed for 3-5 minutes. Slowly add the eggs one after another until well combined. Add the vanilla extract and stop beating when the mixture looks pale and fluffy.
- Gradually add the flour mixture in batches, alternating with the addition of milk. Mix on low speed until well combined.
- Pour the prepared cake batter over the pears in the cake pan and place it in the oven. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, allow the cake to cool for 15 minutes on a wire rack. Slowly release the springform pan side and remove it. Invert the cake pan upside down over a plate and remove the bottom slowly.
- Slice and serve the upside-down pear cake to enjoy.
Notes
-
- Choose ripe pears that are still somewhat firm and slice te pears into uniform slices.
- Grease the cake pan well before adding the caramel and pear mixture to keep it from sticking when you flip the cake.
- Let the cake cool in the pan for about 10 minutes and flip right away. This helps the caramel set slightly, but also preserve the caramelized design.
