If you’re looking for a dessert to WOW your guests, then this is the one for you. This Caramelized Pear Upside Down Cake is a real crowd pleaser. It is a super moist cake topped with pears that are nestled in a bed of gooey spiced brown sugar. The perfect end to any meal.
I know, your thinking, “Upside down cake is made with pineapple” and of course you would be right, but there are other delicious ways to make an upside down cake using fruit other than pineapple. In fact I have made Apple Upside Down Cake, Peach Upside Down Cake and even Plum Upside Down Cake, but I must say that this Caramelized Pear Upside Down Cake is my absolute favorite. The pears are nestled in a bed of spiced brown sugar then covered with a light and airy batter that is then sprinkled with more spiced brown sugar, that once cooked becomes melted and gooey and not only makes a sweet puddle for the pears to sit in but also seeps into the cake to create a swirl of spicy goodness throughout the cake.
What Variety Of Pear Should Be Used
- I like to use a Bartlett pear for this recipe. I find that this variety of pear works the best.
- Most of the time when I buy pears they are pretty green, so I suggest if your pears are green, to leave them out on the counter for a couple of days to ripen. If you are using Bartlett Pears, you will know they are ripe when the skin lightens and they soften slightly. Once ripe store them in the refrigerator until ready to use.
Tips For Making This Cake
- After slicing the pears, squeeze some lemon juice on them to prevent them from browning.
- I like to use a 9” spring form pan for this recipe.
- Line your spring form pan with parchment paper, this will prevent the brown sugar from seeping out.
- Spray the parchment paper with baking spray to prevent the pears from sticking.
Caramelized Pear Upside Down Cake
Course: DessertDifficulty: MediumThis Caramelized Pear Upside Down Cake is a real crowd pleaser. It’s a super moist cake topped with pears that are nestled in a gooey spiced brown sugar.
Ingredients
- Spicy Brown Sugar Topping
1 1/2 Cups brown sugar
1 Teaspoon ground cinnamon
1/4 Teaspoon nutmeg
3 Tablespoons all purpose flour
3 Tablespoons unsalted butter, melted
- For The Cake
2 Large pears, skin on, cored and sliced
4 oz. Unsalted butter
1 Cup granulated sugar
2 Eggs
1 Cup plain greek yogurt
1/4 Cup milk
1 Teaspoon pure vanilla extract
1 1/2 Cup all purpose flour
1 1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
Directions
- Preheat the oven to 350º. Line a 9” spring form pan with parchment paper, spray with baking spray and set to the side.
- To make the topping place the brown sugar, cinnamon, nutmeg and flour in a small bowl and mix to combine. Add the melted butter and stir with a fork to combine. Set to the side.
- To the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until smooth. Add eggs one at a time mixing after each addition. Add the plain greek yogurt, milk and pure vanilla extract and mix until completely combined.
- To a separate large mixing bowl, whisk together the flour, baking powder, baking soda and salt until combined. Then add to the butter sugar mixture and mix to combine.
- Spread half of the spiced brown sugar to the bottom of the prepared spring form pan, being sure to cover the entire bottom. Place the sliced pears in the brown sugar in a spiral fashion. Top the pears with the prepared batter and spread to coat. Sprinkle the remaining brown sugar on top then place in the preheated oven and bake for 30 to 35 minutes or until toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Once cake has completely cooled, remove the sides of the spring form pan. Place a serving plate on the top of the cake then invert the cake onto the plate. Gently remove the parchment paper then slice and serve.
- Enjoy.
