Pear Upside Down Cake

This Pear Upside Down Cake has a brown sugar caramel, layers of pears, and a tender, cardamom spiced cake! A must-make this Winter, this easy dessert flips out of its pan to yield a beautiful, warming dessert.

Don’t get distracted by the perfectly caramelized pears on top, the spiced brown sugar cake underneath is even more unforgettable. A combination of buttermilk and brown sugar make for an extra moist cake with a fluffy, tender crumb. The warming spices present in the cake, cardamom paired with a balance of cinnamon and clove, elegantly enhance the pear’s natural flavor.

The cake is easy, with a flawless presentation just like this orange upside down cake or apple tarte tatin. The cardamom-pear combination is out of this world, so once you’re on board, you’ll want to make my Cardamom Pear Crisp next! Serve it warm with a scoop of vanilla ice cream or with a homemade whipped cream as the perfect end to a winter meal.

Professional Tips

• Use cake flour and sift it. I don’t often call for cake flour or sifting dry ingredients, but cake flour makes this cake extra tender and delicate. Sifting it ensures that you not only break up clumps, but that your distribution is more even throughout the cake batter. This means that your cake will almost melt in your mouth!
• Try to stir a little as possible while the caramel is cooking. This method is easy but it is also more likely to crystallize. If it does crystallize, just keep going. It will not materially impact the final cake.
• Turn the cake out while still warm. The pears cook in a brown sugar caramel on the bottom of the pan and it will stick as it cools. I cut around the edges immediately then wait 15 minutes before flipping the cake out.
• Cut with a serrated knife. This tip is brought to you by my years of serving a version of this cake in Manhattan restaurants. A sharp serrated knife will slice right through the oddly shaped pear pieces for a clean slice.

FREE! My Best Fall Dessert Recipes!

Subscribe for a pastry chef’s best Fall recipes straight to your inbox!

First Name

Email *

Get the Guide!

Ingredients

• Pears: You can use any type of pears that you like, such as a mixture of Anjou, Bosc, Bartlett pears, or other favorites. Note that I used small pears. Larger pears will not fit with the batter in a 9 inch pan.
• Lemon Juice 
• Cake Flour: I use cake flour only when absolutely necessary. Just as with angel food cake, this is also one such instance. Cake flour has a lower gluten content and finer texture than all purpose flour. These are both essential for getting that light, airy finished cake!
• Baking Powder & Baking Soda: Baking powder and soda work together to provide the ideal height and fluffiness in this cake. Baking soda reacts powerfully with the buttermilk to produce a high, light cake, while baking powder reacts more evenly and ensures an even, delicate crumb.
• Cinnamon
• Cloves: I generally buy pre-ground cloves but the flavor is even more sensational when you grind whole cloves fresh. Use a spice grinder, and then sift to remove any larger pieces.
• Cardamom: Cardamom is one of my OBSESSIONS. I prefer to purchase cardamom seeds and grind them in smaller batches as needed. Freshly ground cardamom is floral with citrus notes! I use it in these cardamom walnut snowballs, browned butter cardamom snickerdoodles, and in these easy ice box cookies. 
• Kosher Salt: Kosher salt heightens the flavor of the cake as well as tempers the sweetness.
• Butter: Unsalted butter adds a smooth richness to the topping. When beaten with the sugar, it adds a lightness to the cake and fat for a tender texture.
• Light Brown Sugar: Using light brown sugar adds sweetness along with a little moisture. This will keep the cake softer while adding a nice, rich molasses flavor.
• Whole Eggs
• Pure Vanilla Extract
• Buttermilk: In cakes, I generally use low fat buttermilk rather than full fat. It provides just enough fat to keep cakes moist and enough moisture to hydrate the batter. The acidity also activates the baking soda for a nice, tall cake.

See the recipe card for full information on ingredients and quantities.

Variations

• Buttermilk: Making homemade buttermilk with milk and lemon juice isn’t the same thing, so I recommend substituting ½ cup sour cream mixed with 2 tablespoons of water. The cake will be ever so slightly more dense.
• Change the cake flavor: You can add citrus zest, adjust the spices, or double the vanilla extract. Include apple pie spice, my pumpkin spice recipe, or even speculoos spice mix (use a light hand!).
• Use any fruit on top. Use any fruit that holds its shape when sliced. For example, an overly soft mango will bake into mush, but an apple would be fairly simple. Red wine poached pears would also be delicious, like I use in my Hazelnut Pear Tart!

How to Make Pear Upside Down Cake

Further details and measurements can be found in the recipe card below!

Prepare pears:

Step 1: Prepare the pears by peeling them and slicing them into quarters long ways. Slice out the core and slice crossways about ¼ inch thick, so you can fan them. Set aside.

Make the Topping:          

Step 2: Spray a 9 inch round pan with cooking spray and then line with parchment. Set aside, and preheat the oven to 325°F convection (with the fan) or 350°F conventional (no fan).

Step 3: Make the caramel, which will be your first layer in the pan. To do this, melt butter in a small sauce pot. Add lemon juice, cinnamon, and brown sugar. Cook until boiling and sugar has dissolved and caramelized. It will be a medium amber color. The color of leaves in Fall. Pour in the prepared pan and spread out.

Step 4: Arrange pear slices on top artfully. Or don’t! The cake will be just as delicious with the pears scattered willy-nilly. 

Make the cake:

Step 5: In a medium bowl, sift together cake flour, baking powder, baking soda, salt, and spices. Set aside.

Step 6: In the bowl of a stand mixer, cream butter and brown sugar until light and fluffy. Beat in the eggs one at a time, scraping down between each addition. Add the vanilla with the last egg.

Step 7: Reduce the mixer speed to low and alternately add the flour mixture with the buttermilk.

Step 8: Pour into the prepared pan on top of pears and then spread out with an offset spatula.

Step 9: Bake in a preheated oven for 35-40 minutes or until puffed, golden brown and a cake tester or toothpick comes out with a few clinging crumbs in the center.

Step 10: Release the cake from the sides of the pan while still warm by running a butter knife or offset spatula around the edges. After 15 minutes, flip the cake out onto a rimmed baking sheet or wire rack. The caramel will continue to drip, so make sure you have something to catch it!

Frequently Asked Questions

Before You Go

I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed cake recipes or find the perfect ice cream recipes to serve with it!