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Spiced Pear Upside Down Cake Recipe

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★★★★★

4.7 from 138 reviews

This Spiced Pear Upside Down Cake is a moist, warmly spiced dessert featuring a caramelized brown sugar and butter base with tender, fragrant pear slices arranged beautifully on top. Enhanced by cinnamon, cardamom, and clove, this cake delivers a perfect balance of sweet and spice, ideal for cozy gatherings or an elegant dessert.

Ingredients

Scale

For the Topping:

  • 1/4 cup unsalted butter
  • 1/2 cup light brown sugar
  • 2–3 ripe pears, peeled, cored and thinly sliced
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon ground clove

For the Cake Batter:

  • 3/4 cup unsalted butter (softened)
  • 3/4 cup granulated sugar plus 1 tablespoon (divided)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground clove
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup whole milk
  • 2 teaspoons vanilla extract
  • 2 large eggs

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper, then grease the parchment paper to prevent sticking.
  2. Make Caramel Sauce: In a small saucepan over low heat, melt 1/4 cup unsalted butter with 1/2 cup light brown sugar until fully combined and smooth. Pour this mixture evenly into the prepared cake pan to form the caramel base.
  3. Prepare Pears: Peel, core, and thinly slice the pears. In a bowl, toss the pear slices with 1 tablespoon granulated sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon ground cardamom, and 1/8 teaspoon ground clove until well coated.
  4. Arrange Pears: Neatly arrange the spiced pear slices over the caramel sauce in a fanned-out pattern, being careful as this will be the visible top of the cake after flipping.
  5. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, remaining 1 teaspoon cinnamon, 1 teaspoon cardamom, and 1/4 teaspoon clove.
  6. Make Cake Batter: Using an electric mixer, beat 3/4 cup softened butter with 3/4 cup granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  7. Combine Batter: On low speed, alternately add the dry ingredient mixture and milk to the butter mixture in two additions, beginning and ending with dry ingredients. Beat on medium speed for about 2 minutes until smooth and well combined.
  8. Bake: Pour the batter gently over the arranged pears and caramel in the cake pan, spreading evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and Invert: Allow the cake to cool in the pan until it is just cool enough to handle. Then place a serving plate over the pan and carefully invert to release the cake. If the parchment paper sticks, gently peel it off.
  10. Serve: Serve the cake warm or at room temperature with ice cream or whipped cream if desired.

Notes

  • Make sure pears are ripe but firm to hold their shape during baking.
  • Parchment paper lining helps prevent sticking and makes inverting easier.
  • The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Feel free to substitute whole milk with buttermilk for a tangier flavor.
  • Spices can be adjusted to personal taste or substituted with pumpkin pie spice blend.
  • Ensure the oven is fully preheated before baking for even cooking.

Keywords: spiced pear cake, upside down cake, pear dessert, fall dessert, cinnamon cake, cardamom cake, easy baking recipe

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