Pear upside-down cake with a caramel topping

Love fall baked desserts pervading the warm kitchen air.  I’ve made this recipe a few times with apples, pineapples and figs as the main attraction, but this time I thought to try it with pears.  The results? Flavorful, tender and scrumptious.  Serve with a dollop of Greek yogurt and enjoy the cooler nights and warmer days of Autumn.  It is a very basic and simple recipe that comes together in no time.

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A close up of this extravagant rich cake

I used a round baking dish.  Butter, brown sugar and warm spices featuring ginger, cinnamon, cardamom and nutmeg bring this delicious Fall dessert together.

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Syrupy caramel trickling down the sides

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Luxuriate with a slice of this pear upside-down cake and a cuppa.

Pear upside-down cake

  • Servings: 9 slices
  • Print

Ingredients

  • 1/3 cup butter, cut up
  • 1/3 cup packed brown sugar
  • 7 medium pears peeled, halved and stems removed
  • 1 1/3 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground nutmeg
  • 2/3 cup milk
  • 1/4 butter, softened
  • 1 egg
  • 1 tsp vanilla
  • Greek yogurt or cream for topping (optional)

Directions

  1. Preheat oven to 350F.  Place 1/3 cup butter in a round pan.  Place in oven for 5 minutes or until butter melts.  Sprinkle brown sugar over butter, stir.  Arrange the 6 pear halves in the mixture, cut sides down.  Bake in oven for 10-15 minutes until bubbly.
  2. Meanwhile, peel the remaining pear and coarsely shred, set aside.  In bowl combine flour, granulated sugar, baking powder, ginger, cardamom, cinnamon and nutmeg.  Add shredded pear, milk, 1/4 cup butter, egg and vanilla.  Beat with electric mixer on low until combined; beat on medium for 1 minute.  Spoon over pears, spread evenly.  (Pears may be exposed, some butter may rise to the surface).
  3. Bake 35 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan on wire rack for 5 minutes.  Loosen edges; invert onto platter.  Spoon any remaining topping in pan over top.  Cool 20 minutes, serve with ice cream or, cream or Greek yogurt.  Enjoy!

35 comments

  1. Loretta, This pear upside down cake is droolicious! The ginger, cardamom and spices are just perfect! I can just imagine the aroma in your kitchen as it baked!
    Your photos with the caramel and the cuppa want me to make it now!

    Liked by 2 people

    1. Thanks so much Ronit. I too love upside down cakes and with the Fall weather, you’re absolutely right, it fills the kitchen with an irresistible aroma. I’ll have to check your caramel apples too. I’ve been a bit behind with my visits and responses.

      Liked by 1 person

    1. Thanks Judi. I do love pears, and sometimes prefer them over apples. But this is definitely apple season, so I need to do some more baking with apples. Thanks for stopping by, I’m a bit behind with my visits and responses. 🙂

      Like

  2. This is one gorgeous cake, Loretta! I love that you used whole halves in this cake and combined with caramel is a match made in heaven for me. I just loved baked pears and will be keeping this one for when I need to impress the socks off mu guests. I hope you have a beautiful fall day! We are enjoying one.

    Liked by 2 people

    1. Thanks so much Julie. I think you’ve already impressed the socks off everyone with your recent creations 🙂 I’m a tad behind with my visits and comments, so apologies for not responding sooner. I’m loving the cooler weather, it was way too hot last week. Have a great rest of the week.

      Liked by 1 person

    1. Thanks so much. How wonderful that you have your own pear trees, I’m quite envious. I hope you’ll enjoy the recipe as much as we did. Thanks for stopping by, have a great rest of the week 🙂

      Liked by 1 person

      1. I am good Loretta! Thank you for asking. This year has been slow on the blogging front for me. Hope to get back to normal posting soon😉

        Like

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