by Diana Rattray
This splendid pear upside-down cake is made from scratch with a simple sponge cake batter and fresh fruit. I’ve also made this cake with peaches. The cake comes out moist and delicious. Feel free to cut corners with thinly sliced canned or frozen fruit (well-drained). Mangoes would be good as well.
PrintPear (or Peach) Upside-Down Cake
This upside-down cake is made with peaches or pears and a simple homemade cake batter. It’s moist and delicious!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Desserts, Cakes
Ingredients
Scale
- 1/4 cup butter
- 1/2 cup light brown sugar, packed
- 3 large peaches or 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 peach or pear nectar
Instructions
- Heat the oven to 375 F.
- Lightly spray a 9-inch baking pan with nonstick baking spray.
- Peel the peaches or pears and remove the cores or pits. Slice the fruit thinly.
- Cut the butter into pieces and put it in the prepared baking pan. Place the pan in the preheating oven until the butter has melted.
- Sprinkle brown sugar over the melted butter and top with the thinly sliced fruit.
- In a mixing bowl with an electric mixer, beat the eggs for about 4 to 5 minutes, or until light and lemon colored. Gradually beat in the granulated sugar.
- In a bowl, combine the flour, baking powder, and salt; stir to blend thoroughly. Add the flour mixture to the egg and sugar mixture, alternating with the hot water; beat until smooth.
- Pour the batter over the sliced peaches or pears.
- Bake the cake for about 30 minutes.
- Cool the cake in the pan for 10 minutes, and then carefully invert it onto a serving platter.
