Spiced Pear Upside Down Cake Recipe
This Spiced Pear Upside Down Cake is a warm, cozy dessert perfect for fall and winter. Made with ripe pears, brown sugar, and a tender, spice-filled cake base, it's as beautiful as it is delicious. The pears are caramelized in a rich buttery glaze, then topped with a moist cinnamon, nutmeg, and ginger-infused batter.Once baked and inverted, the cake reveals a stunning pear topping that’s sure to impress. It’s an easy yet elegant dessert ideal for holidays, dinner parties, or weekend baking.
Ingredients
For the Pear Topping:
- 2-3 ripe but firm pears Bosc or Anjou recommended
- ¼ cup unsalted butter
- ½ cup packed brown sugar
For the Cake Batter:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk or buttermilk for extra richness
Optional Add-ins:
- ¼ cup chopped walnuts or pecans
- 1 tbsp bourbon, spiced rum, or maple syrup for extra flavor
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or oven-safe skillet.
Make the Topping
- In a small saucepan, melt ¼ cup butter with ½ cup brown sugar. Stir until the sugar dissolves and the mixture is bubbling. Pour into the bottom of the pan.
Arrange the Pears
- Peel, core, and thinly slice the pears. Arrange them over the brown sugar mixture in a decorative pattern.
Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.
Cream the Butter and Sugar
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
Combine Wet and Dry
- Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined. Don’t overmix.
Bake the Cake
- Pour the batter over the pears and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Flip
- Let the cake cool in the pan for 15 minutes. Run a knife around the edges, then carefully invert onto a serving plate.