Pear Upside-Down Cake
This pear upside-down cake is easy to make, moist, and delicious!
One of my favorite desserts to make during the fall season is pear upside-down cake. There’s something undeniably comforting about an old-fashioned upside-down cake. This delightful dessert features a layer of thinly sliced pears, caramelized with brown sugar and butter, and topped with a light, tender cake. It’s the perfect treat for family gatherings, afternoon tea, or a cozy night. The warm, buttery pear topping beautifully with the fluffy cake, creating a harmonious blend of textures and flavors. The cake is perfect for fall, but you could also use peaches or another stone fruit, depending on the season.
A hint of fruit nectar adds a delightful twist to the cake, enhancing the natural sweetness of the fruit. Follow this simple recipe to create a scrumptious upside-down cake that will impress friends and family and bring warmth to your table. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and results in a beautiful, delicious dessert every time. Enjoy the nostalgia and sweetness of this classic treat!
You might also like this Instant Pot upside-down cake made with cherry pie filling. This pear pandowdy is another excellent old-fashioned dessert.
How to Store
Refrigerate: Cover the cooled cake loosely with foil or transfer to an airtight container. Refrigerate for up to 4 days.To Reheat: Bring slices to room temperature or warm briefly in the microwave. For a crisp edge, reheat in a low oven for 8 to 10 minutes.
Freeze? Not recommended. The fruit topping may become watery or mushy after thawing, affecting the cake’s texture.
Pear Upside-Down Cake
Ingredients
- 1/4 cup butter
- 1/2 cup light brown sugar, packed
- 3 large pears, about 2 cups thinly sliced
- 2 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour, 4 1/2 ounces
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup hot water or heated pear nectar
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly coat a 9-inch baking pan with nonstick baking spray.
- Peel and core the pears, then slice them thinly.
- Place the butter in the prepared baking pan and let it melt in the preheating oven.
- Once the butter is melted, evenly sprinkle the brown sugar over it, then arrange the thinly sliced fruit on top.
- In a mixing bowl, beat the eggs for 4-5 minutes until light and lemon-colored. Gradually add the granulated sugar, mixing until combined.
- Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add the dry mixture to the egg and sugar mixture, alternating with the hot water (or pear nectar). Mix until smooth.
- Pour the batter evenly over the fruit.
- Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a serving platter.
