Looking for a simple but impressive autumn bake? Then look no further! My stunning pear upside down cake is exactly what you need! Layers of rich, golden caramel, juicy seasonal pears, fluffy, lightly-spiced sponge and a crunchy crumble come together to make this impressive dessert. But here’s the secret: you literally need to put everything together in the tin and bake it, it could NOT be easier to make! Domestic god/goddess? Hell yeah you are!
Why you will love this pear upside-down cake
- Using seasonal ingredients. I absolutely adore making the most of nature’s bounty, and what better season than the end of summer/start of autumn for beautiful bake-worthy creations!
- Simple baking, stunning results. This recipe pear upside down cake is so much easier than you think! There is no challenging skills required, just layer up the ingredients in the prepared tin and bake. Once turned out, you will have this irresistible bake with a crunchy base, fluffy cake, perfectly cooked pears all topped with a lush golden caramel. Yum!
- A crowd pleasing dessert. Loved by children and adults alike, this spiced pear upside down cake is enjoyable as a weekend treat, but also impressive enough for dinner parties and entertaining.
- A truly versatile bake. I love this cake exactly as it is. However, you can serve it a multitude of different ways. It can be served warm or at room temperature, on its own or even with ice cream, custard or cream.
Ingredients for easy pear upside down cake
- Unsalted butter: I like to use unsalted butter so I can control how much salt is in the bake.
- Sugar: a few different sugars are used to make various elements of this upside down pear cake recipe. Brown sugar is used for the caramel and in the crumble topping, caster sugar in the cake and a little demerara for added crunch in the topping.
- Pears: the star of the show, I prefer using still firm fruit for best results.
- Flour: I use plain/all purpose flour to make this upside down pear cake recipes. Flour is used in the cake as well as the crumble layers.
- Baking powder/bicarbonate of soda: the raising agents used in the light and fluffy cake layer.
- Salt: enhances the flavour of the pear upside down cake easy, but it will not be so much that you taste it, I promise!
- Spices: cinnamon and cardamom give wonderful cosy warming flavours to this spiced pear upside down cake.
- Egg: gives structure and stability to the cake as it bakes.
- Buttermilk: part of the wet ingredients used for the easy pear cake upside down. Keeps it light, moist and tender.
- Vanilla: for a light flavour, everyone loves the rounded flavour of vanilla!
Equipment needed to make easy upside down pear cake
- Cake tin*: to bake the best upside down pear cake easy in. I use a tin like this rather than a springform or loose-bottomed tin to prevent loss of that delicious caramel during baking!
- Parchment/baking paper: to line the tin before baking the cake. This is a really important step, please read how to line the tin carefully before baking!
- Digital kitchen scales*: my recommended method of measuring ingredients is to weigh them out using grams rather than cups. I do provide cup measures too, if you prefer working with this method.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp). A set of dedicated measuring spoons are far more accurate than using everyday eating spoons, so is a small investment well worth making.
- Jug*: to mix the wet ingredients in before combining with the dry.
- Large mixing bowl*: to mix together the pear caramel upside down cake in.
- Handheld electric mixer*: to beat the cake ingredients together. You can do this by hand, but I find it much easier using an electric mixer for this.
- Sieve*: used to sift the dry ingredients before mixing with the wet. This is important to remove lumps from the ingredients, helping ensure good incorporation of everything together.
- Spatula*: to scrape down the bowl and gather all the cake mixture when making this irresistible pear upside down cake recipe.
How to make pear upside down cake
There are a few steps to making this cake, but all are easy peasy! First and most importantly, prepare the cake tin by lining the base and sides with parchment. Prepare the caramel layer, then arrange the pears on top. Make the cake and crumble mixtures, then spoon over the pears, cake first and finally crumble topping. Bake and leave to sit in the tin for a few minutes before turning out. That’s it, so simple! Hope you love it too!
Prepare the cake tin
Step 1: Preheat the oven to 160C/320F.
Step 2: Cut a circle of parchment paper about 5 cm larger in diameter than the base of the cake tin. Prepare enough strips of parchment to cover the sides of the tin too.
Step 3: Lightly grease the base and partway up the sides of the cake tin. Place the strips of paper around the side on first, ensuring they are well stuck down without any creases which might allow caramel to slip through.
Step 4: Place the circle of parchment in the base of the tin, smoothing out any air bubbles or creases. Press firmly into the corner of the tin and flatten as much as possible up the sides, using a little extra butter if required. This extra paper up the sides helps keep the caramel contained and within the base, allowing for it to bubble a little up the side during baking.
For the caramel layer and pears
Step 1: Melt the butter, then pour it over the base of the tin, swirling to completely cover the bottom.
Step 2: Sprinkle the sugar over the melted butter in an even layer. Set aside.
Step 3: Peel the pears, then cut the top and bottom off to level and make them all more or less the same size. Cut each pear in half, then remove the core and seeds before cutting each half once more to create quarter pieces.
Step 4: Place the pears in a spiral pattern around the edge of the tin, cut side down, squeezing them in together snugly. If needed, cut an additional piece to place, rounded side down, in the middle to fill the space. Set the tin aside whilst making the cake and crumble mixtures.
For the cake layer
Step 1: In a large mixing bowl, beat the butter until softened. Add in the flour, sugar, baking powder, bicarbonate of soda (baking soda), salt and spices and mix until the mixture resembles fine breadcrumbs.
Step 2: In a separate bowl or jug, combine the buttermilk, egg and vanilla until smooth.
Step 3: Pour the liquid mixture into the flour bowl then beat together until combined. Turn the speed up to high for 30 seconds to get a little air into the batter. It should be smooth and light. Set aside whilst making the crumble.
For the crumble topping
Step 1: Melt the butter. I do this in the microwave at half heat in short bursts. Stir or swirl to ensure it is completely melted.
Step 2: Place the flour and sugars in a bowl, then pour over the melted butter. Stir with a fork until it is combined and clumping.
To assemble the cake
Step 1: Over the pears, carefully spread the cake mixture, gently easing it partly into the gaps between the pears and smoothing the top into a flat layer.
Step 2: Sprinkle the crumble topping over the cake into an even layer. Press down slightly to help it stick to the cake.
Step 3: Place the cake in the preheated oven and bake for 60-70 minutes until a skewer inserted into the middle comes out clean or with a few crumbs.
Step 4: Leave to cool in the tin for 10 minutes before carefully turning out onto a plate to serve. Enjoy!
How do I know when my cake is done?
You can tell the cake is done baking because it will have risen, be firm on top and springy when lightly pressed. You can also use a toothpick or wooden skewer, poked into the middle of the cake: you should have nothing come out sticking to this if the upside down caramel pear cake is done.
What to serve with upside down pear cake
Personally, I love this upside down pear cake exactly as it is. However, you can serve it a multitude of different ways if you wish. It can be served warm or at room temperature, on its own or even with ice cream, custard or pouring cream. Any way you decide to enjoy it, it’s a pretty delicious cake!
How to store pear upside down cake
Store this caramel pear upside down cake in the fridge if storing for a few days, bringing out to allow the cake to come to room temperature 15 minutes before serving. If serving on the day of baking, it can be stored at room temperature in a cool spot away from direct sunlight.
Top tips for making the best pear upside down cake
- Make sure you have all tools and ingredients prepared before you start mixing: line the baking tins with baking paper, preheat the oven and get the ingredients out ready to use. It is easy to forget something and get flustered for it once you get started!
- Speaking of lining the tin, this is an especially important step, so take time to read through this step carefully to get the best results out of your baking.
- Try to use pears of similar size so you get a uniform spiral around the cake once it’s turned out.
- To core the pears, I use a melon baller once I’ve halved the pears. I rather like the rounded shape made by it, but if you don’t have one of these, simply cut the core out of the pears with a knife.
- If you cannot find buttermilk, you can make it at home. Simply mix equal quantities of milk and Greek yogurt for a super simple homemade version!
- Spread the cake mixture evenly over the pears, gently easing it into the grooves between the pears around the edge. Make sure to level the top too, so that the cake doesn’t bake unevenly resulting in a wobbly cake base once upturned!
- The crumble is totally an optional extra, but gives a wonderful extra texture and crunch to the cake which I absolutely love!
- Allow the cake to cool in the tin for 10 minutes before turning out. If turned out too soon, the caramel and cake are likely to stick to the paper and tear, spoiling the finish of this impressive dessert.
Troubleshooting
If you have any questions about this pear upside down cake recipe, please comment below and I will do my best to help. And do remember: if you enjoy this recipe for pear upside down cake, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!
More recipes from my blog for you to enjoy
Do check out these other delicious recipes on my blog too:
Apple pie cookies: A delightful sweet shortcrust pastry has a delicious homemade apple pie filling and a sweet lattice effect top. Top with a demerara sugar crunch for a perfect bite-sized autumnal treat!
Maple pecan bars: These beauties have a beautiful buttery brown sugar shortbread crust topped with a rich maple caramel filling and lots of pecans. They are a brilliant quick alternative to pecan pie, and will leave everyone reaching for another piece!
Sticky toffee pudding traybake: Bringing all the cosy vibes, this irresistible dessert is packed with dates and topped with a rich sticky toffee sauce. Serve topped with a generous scoop of ice cream or lashings of custard for the ultimate comfort food dessert ever!
And that’s all from me for today! Hope you enjoy making this insanely good pear upside down cake recipe as much as I enjoy sharing with you. Happy baking friends! x
Recommended equipment I used *
| Cake tin | Digital kitchen scales |
| Measuring spoons | Jug |
| Large mixing bowl | Handheld electric mixer |
| Sieve | Spatula |
Easy Pear Upside Down Cake
Ingredients
For the caramel layer and pears
- 50 g (3 tbsp + 2 tsp) unsalted butter, melted
- 100 g (½ cup) brown sugar
- 4-5 pears, peeled cored and quartered
For the cake layer
- 165 g (1 cup + 3 tbsp) plain (all purpose) flour
- 120 g (½ cup + 2 tbsp) caster sugar
- 1 tsp baking powder
- 0.25 tsp bicarbonate of soda (baking soda)
- 0.25 tsp salt
- 2 tsp cinnamon
- 0.75 tsp ground cardamom
- 90 g (¼ cup + 3 tbsp) unsalted butter
- 170 ml (½ cup + 3 tbsp) buttermilk
- 1 tsp vanilla
- 1 large egg
For the crumble topping
- 50 g (3 tbsp + 2 tsp) unsalted butter, melted
- 80 g (½ cup + 1 tbsp) plain (all purpose) flour
- 3 tbsp demerara sugar
- 2 tbsp brown sugar
Instructions
Prepare the cake tin
- Preheat the oven to 160C/320F.
- Cut a circle of parchment paper about 5 cm larger in diameter than the base of the cake tin. Prepare enough strips of parchment to cover the sides of the tin too.
- Lightly grease the base and partway up the sides of the cake tin. Place the strips of paper around the side on first, ensuring they are well stuck down without any creases which might allow caramel to slip through.
- Place the circle of parchment in the base of the tin, smoothing out any air bubbles or creases. Press firmly into the corner of the tin and flatten as much as possible up the sides, using a little extra butter if required. This extra paper up the sides helps keep the caramel contained and within the base, allowing for it to bubble a little up the side during baking.
For the caramel layer and pears
- Melt the butter, then pour it over the base of the tin, swirling to completely cover the bottom.
- Sprinkle the sugar over the melted butter in an even layer. Set aside.
- Peel the pears, then cut the top and bottom off to level and make them all more or less the same size. Cut each pear in half, then remove the core and seeds before cutting each half once more to create quarter pieces.
- Place the pears in a spiral pattern around the edge of the tin, cut side down, squeezing them in together snugly. If needed, cut an additional piece to place, rounded side down, in the middle to fill the space. Set the tin aside whilst making the cake and crumble mixtures.
For the cake layer
- In a large mixing bowl, beat the butter until softened. Add in the flour, sugar, baking powder, bicarbonate of soda (baking soda), salt and spices and mix until the mixture resembles fine breadcrumbs.
- In a separate bowl or jug, combine the buttermilk, egg and vanilla until smooth.
- Pour the liquid mixture into the flour bowl then beat together until combined. Turn the speed up to high for 30 seconds to get a little air into the batter. It should be smooth and light. Set aside whilst making the crumble.
For the crumble topping
- Melt the butter. I do this in the microwave at half heat in short bursts. Stir or swirl to ensure it is completely melted.
- Place the flour and sugars in a bowl, then pour over the melted butter. Stir with a fork until it is combined and clumping.
To assemble the cake
- Over the pears, carefully spread the cake mixture, gently easing it partly into the gaps between the pears and smoothing the top into a flat layer.
- Sprinkle the crumble topping over the cake into an even layer. Press down slightly to help it stick to the cake.
- Place the cake in the preheated oven and bake for 60-70 minutes until a skewer inserted into the middle comes out clean or with a few crumbs.
- Leave to cool in the tin for 10 minutes before carefully turning out onto a plate to serve. Enjoy!