This delectable pear upside-down cake is autumn on a plate: ripe Bosc or Anjou pears fanned over a dark brown sugar and butter caramel, with a cinnamon-scented butter cake baked on top and flipped while still warm. The reveal never gets old.
There’s something truly magical about an upside-down cake. That moment of truth when you flip the pan to reveal a glistening, jewel-toned fruit topping is pure kitchen theatre! While an apple version is a classic, I find that pears create the most delectable, sophisticated version of this dessert. The pears soften into a tender, fragrant layer, perfectly complementing the rich, molten caramel glaze. We’re using dark brown sugar here, which is the secret to that deep, vivid color and complex, molasses-kissed flavor. This cake is a true showstopper—deceptively simple to make, but guaranteed to impress.
Ingredients
• For the Caramel Topping
• 4 tablespoons / 57g (2.01 oz) unsalted butter
• ⅓ cup / 73g (2.57 oz) firmly packed dark brown sugar
• 4 medium ripe but firm pears (Bosc or Anjou work well), peeled, cored, and thinly sliced
• For the Cake
• 4 tablespoons / 57g (2.01 oz) unsalted butter, softened
• ⅔ cup / 133g (4.7 oz) granulated sugar
• 1 teaspoon / 5ml (0.2 fl oz) vanilla extract
• 1 large egg, at room temperature
• 2 cups / 240g (8.5 oz) all-purpose flour
• ½ teaspoon ground cinnamon
• 3 teaspoons (15 ml / 0.5 fl oz) baking powder
• ½ teaspoon salt
• 1 cup / 240ml milk
• Sweetened whipped cream or vanilla ice cream, for serving (optional)
Instructions
1. Preheat your oven to 375°F / 190°C. To make the glaze, melt 4 tablespoons (60 ml / 2 fl oz) of butter in a small saucepan over low heat. Brush the bottom and sides of a 9×9-inch square cake pan with some of the melted butter. Add the dark brown sugar to the remaining butter in the saucepan and stir until fully melted and combined. Pour this caramel mixture into the prepared cake pan and spread it evenly across the bottom.2. Arrange the sliced pears over the caramel in a neat, decorative pattern. You can create tight rows or a fanned-out design. If you have any leftover pear slices, chop them finely and scatter them over the first layer to fill any gaps.3. In a large bowl, use an electric mixer to cream the 4 tablespoons (60 ml / 2 fl oz) of softened butter, granulated sugar, and vanilla extract until the mixture is light and fluffy. Add the egg and beat again until it’s fully incorporated and the mixture is creamy.4. In a separate medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Add about a third of this dry mixture to the wet , beating on low speed until just combined. Pour in half of the milk and mix again. Repeat, alternating between the dry and wet and ending with the dry mixture. Be careful not to overmix.5. Gently pour the cake batter over the layer of pears in the pan. Use a spatula to spread the batter evenly, making sure it reaches all the corners.6. Bake for 30 to 35 minutes, or until a wooden skewer or knife inserted into the center of the cake comes out clean.7. Let the cake cool on a wire rack for 10 minutes. This is crucial—if it’s too hot, it will fall apart; if it’s too cool, the caramel will stick. Run a knife around the edges of the pan to loosen the cake. Place a large serving platter over the top of the cake pan and, using oven mitts, carefully and quickly flip it over. Lift the pan away to reveal the pear topping. Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Nutritional Information
• Serves: 6 to 8
• Calories: 380 kcal
• Carbohydrates: 65g
• Protein: 5g
• Fat: 12g
• Sugar: 40g
• (Note: This is an estimate per serving and can vary based on used.)
Pro Tips
• Use firm pears like Bosc or Anjou. They hold their shape beautifully during baking and won’t turn to mush, ensuring a gorgeous presentation.
• The 10-minute cooling time before flipping is non-negotiable. This allows the cake to set slightly while keeping the caramel topping warm and fluid enough to release cleanly from the pan.
• For an extra layer of flavor, add ¼ teaspoon of ground cardamom or nutmeg to the dry in the cake batter.
• To reheat leftovers, place a slice in a 300°F (150°C) oven for about 15 minutes, or until warmed through. This will help re-melt the caramel glaze.
FAQ
Q: Can I make this pear upside-down cake vegan
A: Yes, you can easily adapt this recipe to be fully vegan. For the butter, use a plant-based butter substitute in a 1:1 ratio. For the milk, use an unsweetened plant-based milk like almond, soy, or oat milk. To replace the egg, use a ‘flax egg’ by mixing one tablespoon of ground flaxseed with three tablespoons of water and letting it sit for 5-10 minutes to thicken before adding it to the batter.
Q: Is this vegetarian pear cake recipe gluten-free
A: This recipe can be made gluten-free by substituting the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend. These blends are designed to replace regular flour without needing additional ingredients like xanthan gum. Always check the packaging of your specific blend for the best results.
Q: How should I store leftovers of this vegetarian cake
A: To keep the cake fresh, store it in an airtight container in the refrigerator for up to 4 days. The cool temperature helps preserve the fruit topping. You can enjoy it cold or reheat individual slices in a 300°F (150°C) oven for about 10-15 minutes to warm the cake and re-melt the delicious caramel glaze.
Q: Can I use a different type of sugar in the caramel
A: While dark brown sugar is recommended for its deep, molasses-rich flavor and color, you can substitute it. Light brown sugar will work, but it will yield a lighter-colored, more buttery-tasting caramel. Coconut sugar is also a great alternative for a similar deep color and a slightly different caramel flavor profile.
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Delectable Pear Upside-Down Cake
Ingredients
Method
- Preheat your oven to 375°F / 190°C. To make the glaze, melt 4 tablespoons (60 ml / 2 fl oz) of butter in a small saucepan over low heat.
- Brush the bottom and sides of a 9x9-inch square cake pan with some of the melted butter.
- Add the dark brown sugar to the remaining butter in the saucepan and stir until fully melted and combined.
- Pour this caramel mixture into the prepared cake pan and spread it evenly across the bottom. 2.
- Arrange the sliced pears over the caramel in a neat, decorative pattern. You can create tight rows or a fanned-out design. If you have any leftover pear slices, chop them finely and scatter them over the first layer to fill any gaps. 3.
- In a large bowl, use an electric mixer to cream the 4 tablespoons (60 ml / 2 fl oz) of softened butter, granulated sugar, and vanilla extract until the mixture is light and fluffy.
- Add the egg and beat again until it's fully incorporated and the mixture is creamy. 4.
- In a separate medium bowl, whisk together the flour, cinnamon, baking powder, and salt.
- Add about a third of this dry mixture to the wet , beating on low speed until just combined.
- Pour in half of the milk and mix again.
- Repeat, alternating between the dry and wet and ending with the dry mixture. Be careful not to overmix. 5. Gently pour the cake batter over the layer of pears in the pan. Use a spatula to spread the batter evenly, making sure it reaches all the corners. 6.
- Bake for 30 to 35 minutes, or until a wooden skewer or knife inserted into the center of the cake comes out clean. 7.
- Let the cake cool on a wire rack for 10 minutes. This is crucial—if it's too hot, it will fall apart; if it's too cool, the caramel will stick. Run a knife around the edges of the pan to loosen the cake.
- Place a large serving platter over the top of the cake pan and, using oven mitts, carefully and quickly flip it over. Lift the pan away to reveal the pear topping.
- Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
