There’s something cozy and nostalgic about an old-fashioned upside-down cake, and this pear version is ideal for autumn. Thinly sliced fresh pears are arranged over a buttery brown sugar base and topped with a light, tender cake that bakes to a golden finish.
A splash of hot water or warmed pear nectar in the batter brings out the fruit’s sweetness and yields a moist crumb. This cake is well suited to weekend baking, potlucks, or an after-dinner coffee treat. Serve it warm with whipped cream or ice cream, or enjoy it at room temperature—the caramelized pear topping is irresistible either way.
What You’ll Like About This Dish
Easy and reliable. No stand mixer required—simple ingredients and straightforward steps.
Perfect for fall. Ripe pears, brown sugar, and a warm cake combine for a classic autumn dessert.
Moist and flavorful. The batter stays tender thanks to the fruit and the hot liquid added while mixing.
Flexible recipe. Swap in peaches, nectarines, or other stone fruit when pears aren’t in season.
Ingredient Notes
- Butter: Melted in the pan to form the base for the caramelized topping.
- Brown sugar: Provides a rich, molasses-tinged sweetness to the fruit layer.
- Pears: Choose ripe but firm pears; Bartlett or Anjou work particularly well.
- Eggs: Beaten until light to give the cake structure and a delicate texture.
- Granulated sugar: Sweetens the batter and helps the cake brown.
- Flour: All-purpose flour measured by weight (about 4.5 ounces per cup) gives best, consistent results.
- Baking powder: Provides lift for a tender crumb.
- Salt: Balances and enhances the flavor of the cake and fruit.
- Hot water or pear nectar: Adds moisture and deepens the pear flavor in the batter.
Steps to Make Pear Upside-Down Cake
- Preheat the oven to 375°F (190°C) and prepare a 9-inch round cake pan by spraying or greasing it lightly.
- Place the butter in the pan and put it in the preheating oven until just melted, 2 to 4 minutes. Remove the pan and evenly sprinkle the brown sugar over the melted butter.
- Arrange thinly sliced pears over the brown sugar in an attractive single layer so the fruit will caramelize evenly.
- In a mixing bowl, beat the eggs for 4–5 minutes until they become lighter in color and a bit fluffy. Gradually add the granulated sugar and continue to mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the egg mixture alternately with the hot water or warmed pear nectar, stirring just until smooth. Avoid overmixing.
- Pour the batter gently and evenly over the arranged pears, smoothing the top if needed.
- Bake for about 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Run a thin knife around the edge, then carefully invert the cake onto a serving plate so the caramelized pear topping is on top.
Tips for Success
- Slice pears evenly so all pieces cook at the same rate and caramelize evenly.
- Let the cake rest about 10 minutes before inverting; this helps the topping set and reduces sticking.
- Use a solid cake pan rather than a springform to avoid leakage of butter and sugar during baking.
- If any pear slices remain in the pan after inverting, gently loosen them with a thin spatula and place them back on top of the cake.
- Serve with whipped cream, crème fraîche, or a scoop of vanilla ice cream for extra indulgence.
Recipe Variations
- Use peaches. Fresh or thawed frozen peaches are an excellent seasonal substitute.
- Spice it up. Stir 1/2 teaspoon of ground cinnamon or grated ginger into the batter for warmth.
- Try nectarines. Nectarines give a similar texture and bright flavor when pears aren’t available.
- Add nuts. Scatter chopped walnuts or pecans over the brown sugar before arranging the fruit for a pleasant crunch.
- Mini versions. Prepare individual upside-down cakes in a jumbo muffin tin for single-serve portions.
Serving Suggestions
- Serve warm with whipped cream or a scoop of vanilla ice cream.
- Add a drizzle of caramel sauce for extra decadence.
- Pair the cake with coffee, black tea, or a lightly spiced chai for a cozy treat.
- Garnish with a few toasted nuts or a light dusting of powdered sugar.
How to Store
Refrigerate: Once cooled, cover the cake loosely with foil or transfer it to an airtight container. Store in the refrigerator for up to four days.
To reheat: Bring slices to room temperature or heat briefly in the microwave. For a crisper edge, warm slices in a low oven for 8–10 minutes.
Freeze? Freezing is not recommended: the fruit topping can become watery or mushy after thawing, which will affect texture and appearance.
Pear Upside-Down Cake
Ingredients
- 3 large pears
- 1/4 cup butter
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup hot water or heated pear nectar
Recommended Equipment
- Electric hand mixer or a whisk
- 9-inch round cake pan at least 2 inches deep
Instructions
- Preheat the oven to 375°F (190°C).
- Peel, core, and thinly slice the pears; you should have about 2 cups of slices.
- Put the butter in the cake pan and warm it in the oven until melted, 2 to 4 minutes. Remove from the oven and sprinkle the brown sugar evenly over the melted butter.
- Arrange the pear slices in a single layer over the sugar.
- Beat the eggs for 4–5 minutes until light and lemon-colored. Gradually add the granulated sugar and mix until combined.
- Whisk the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the egg mixture alternately with the hot water or heated pear nectar, mixing just until smooth.
- Pour the batter evenly over the pears and bake about 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, run a thin knife around the edge, then invert carefully onto a serving platter. If any pear slices stick in the pan, loosen them and arrange them back on top of the cake.
Nutrition
Disclaimer:
Nutritional information is an estimate based on ingredient analysis. Actual values may vary by brand, measurement, and preparation.