Description
This pear upside-down cake flips the script on ordinary desserts – caramelized fruit on top, spiced cake on the bottom, and pure joy with every bite.
Ingredients
Scale
- 3 tablespoons (42g) unsalted butter
- 2/3 cup (133g) light brown sugar, packed
- 3–4 medium pears (preferably Bosc or Anjou), peeled, cored, and sliced 1/4-inch thick
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups (180g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk, room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly.
- In a small saucepan, melt 3 tablespoons butter with brown sugar until dissolved. Pour into prepared pan.
- Toss pear slices with lemon juice and arrange in an overlapping pattern over the caramel. Sprinkle with cinnamon.
- Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add flour mixture to butter mixture, alternating with milk (beginning and ending with flour). Mix just until combined.
- Pour batter over arranged pears and spread evenly. Tap pan gently to remove air bubbles.
- Bake for 45-50 minutes, until a toothpick inserted in center comes out clean.
- Let cool in pan for 10 minutes, then run a knife around the edges and invert onto serving plate.