Pear Upside Down Cake

chefs-mate chefs-mate 0 Comments
Servings: 8 servings Difficulty: Advanced
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A spiced caramelized pear cake with toasted almonds and tender crumb
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This Pear Upside Down Cake is a comforting autumn dessert featuring layers of caramelized pears, warm spices, and toasted almonds atop a tender, buttery cake. The combination of cinnamon, ginger, allspice, and cloves creates a rich, aromatic flavor profile that pairs beautifully with the natural sweetness of ripe pears. The cake’s moist crumb and glossy fruit topping make it an elegant yet approachable treat for holidays, dinner parties, or cozy weekend brunches. Simple to prepare with pantry staples, this recipe delivers bakery-quality results every time.

Pear Upside Down Cake recipe image
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Pear Upside Down Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 281.2

Description

This Pear Upside Down Cake is a comforting autumn dessert featuring layers of caramelized pears, warm spices, and toasted almonds atop a tender, buttery cake. The combination of cinnamon, ginger, allspice, and cloves creates a rich, aromatic flavor profile that pairs beautifully with the natural sweetness of ripe pears. The cake's moist crumb and glossy fruit topping make it an elegant yet approachable treat for holidays, dinner parties, or cozy weekend brunches. Simple to prepare with pantry staples, this recipe delivers bakery-quality results every time.

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Spread the blanched almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, about 15 to 20 minutes. Set aside to cool.
  3. Reduce the oven temperature to 325°F (160°C).
  4. In a small bowl, stir together the melted butter, brown sugar, cinnamon, ginger, allspice, cloves, and corn syrup until smooth.
  5. Spread the spiced butter mixture evenly over the bottom and up the sides of a 10-inch glass pie plate.
  6. Arrange the cooled toasted almonds around the bottom rim of the pie plate, with a few scattered in the center, pressing them gently into the butter mixture.
  7. Arrange the pear halves cut-side down in a circular pattern like spokes of a wheel on top of the almond and butter mixture.
  8. In a medium bowl, whisk together the pastry flour, granulated sugar, baking powder, baking soda, and salt.
  9. In a separate large bowl, use an electric mixer to beat the softened butter, sour cream, egg yolks, and vanilla extract until creamy and well combined.
  10. Add the dry ingredients to the wet ingredients and mix on medium speed for about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until the batter is thick and smooth.
  11. Carefully spread the batter evenly over the pears in the pie plate, building up the edges slightly to ensure a level cake after baking.
  12. Bake for 40 to 50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  13. Transfer the pie plate to a wire rack and let cool for 3 to 5 minutes. Do not cool longer.
  14. Invert the cake onto a serving plate. If any fruit pieces shift, gently reposition them to maintain the presentation.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 281.2kcal
% Daily Value *
Total Fat 27.1g42%
Saturated Fat 8.8g45%
Cholesterol 32.2mg11%
Sodium 0.3mg1%
Total Carbohydrate 6.5g3%
Dietary Fiber 3.8g16%
Sugars 1.3g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pear, upside-down, cake, almonds, caramel, spiced, fall, autumn, dessert, baking, homemade, fruit, comfort-food, party, brunch, easy, classic, buttermilk, vanilla, toasted
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