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Delectable Pear Upside-Down Cake – vegetarian recipe
Stav Kogan

Delectable Pear Upside-Down Cake

Discover the magic of this pear upside-down cake, featuring a rich, molten caramel glaze made with dark brown sugar. This showstopper dessert is deceptively simple and guaranteed to impress.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 serving
Calories: 380
Ingredients Method Nutrition

Ingredients
  

  • For the Caramel Topping
  • 4 tablespoons (57 g / 2.01 oz) unsalted butter
  • ⅓ cup (73 g / 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 (57 g / 2.01 oz) unsalted butter, softened
  • ⅔ cup (133 g / 4.7 oz) granulated sugar
  • 1 teaspoon (5 ml / 0.2 fl oz) vanilla extract
  • 1 large egg, at room temperature
  • 2 cups (240 g / 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 (240 ml) milk
  • Sweetened whipped cream or vanilla ice cream, for serving (optional)
  • 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.

Method
 

  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.
  2. Brush the bottom and sides of a 9x9-inch square cake pan with some of the melted butter.
  3. Add the dark brown sugar to the remaining butter in the saucepan and stir until fully melted and combined.
  4. Pour this caramel mixture into the prepared cake pan and spread it evenly across the bottom. 2.
  5. 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.
  6. 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.
  7. Add the egg and beat again until it's fully incorporated and the mixture is creamy. 4.
  8. In a separate medium bowl, whisk together the flour, cinnamon, baking powder, and salt.
  9. Add about a third of this dry mixture to the wet , beating on low speed until just combined.
  10. Pour in half of the milk and mix again.
  11. 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.
  12. Bake for 30 to 35 minutes, or until a wooden skewer or knife inserted into the center of the cake comes out clean. 7.
  13. 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.
  14. 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.
  15. Serve warm or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Nutrition

Calories: 380kcalCarbohydrates: 65gProtein: 5gFat: 12g

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