There’s something cozy and nostalgic about an old-fashioned upside-down cake, and this pear version is ideal for autumn baking. Thinly sliced fresh pears are layered over a buttery brown sugar base, then covered with a light, tender cake that bakes to a golden finish.
A splash of hot water or pear nectar in the batter heightens the fruit’s sweetness and helps produce a moist crumb. This cake is perfect for weekend gatherings, potlucks, or served after dinner with coffee. Enjoy it warm with whipped cream or at room temperature—the caramelized fruit topping is irresistible either way.
What You’ll Like About This Dish
Easy and reliable. No mixer required—just basic pantry ingredients and straightforward steps.
Perfect for fall. Ripe pears, brown sugar, and a warm cake create seasonal comfort.
Moist and flavorful. The fruit and hot liquid in the batter keep the cake tender.
Flexible recipe. Substitute peaches, nectarines, or other stone fruit when pears aren’t in season.
Ingredient Notes
- Butter: Melted in the pan to form the caramelized topping.
- Brown sugar: Adds rich, molasses-like flavor to the fruit layer.
- Pears: Choose ripe but firm pears such as Bartlett or Anjou for best texture.
- Eggs: Beaten thoroughly to lighten the batter and provide structure.
- Granulated sugar: Sweetens the cake and encourages browning.
- Flour: All-purpose, measured by weight (about 4.5 oz per cup) for consistent results.
- Baking powder: Gives the cake its lift.
- Salt: Balances the sweetness.
- Hot water or pear nectar: Adds moisture and enhances pear flavor.
Steps to Make Pear Upside-Down Cake
- Preheat the oven to 375°F (190°C) and prepare a 9-inch round baking pan with baking spray.
- Place the butter in the pan and let it melt in the preheating oven. Sprinkle the brown sugar evenly over the melted butter and arrange the thinly sliced pears on top.
- Beat the eggs for 4–5 minutes until pale and slightly thickened, then gradually add the granulated sugar and mix until combined.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Fold the dry ingredients into the egg and sugar mixture, alternating with the hot water or pear nectar, until the batter is smooth.
- Pour the batter evenly over the arranged pears, spreading gently if needed.
- Bake about 30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes to set, then invert carefully onto a serving plate so the caramelized pears are on top.
Tips for Success
- Slice the pears evenly so they cook at the same rate.
- Let the cake rest 10 minutes before inverting to avoid tearing the topping.
- Use a solid cake pan rather than a springform pan to prevent leaks of butter and sugar.
- Serve with whipped cream, crème fraîche, or vanilla ice cream for extra indulgence.
Recipe Variations
- Use peaches. Fresh or thawed frozen peaches make a delicious seasonal swap.
- Spice it up. Stir 1/2 teaspoon cinnamon or ground ginger into the batter for warm spice notes.
- Try nectarines. Nectarines are a great alternative when pears aren’t available.
- Add nuts. Scatter chopped walnuts or pecans over the brown sugar for added crunch.
- Mini versions. Make individual upside-down cakes in a jumbo muffin tin for single servings.
Serving Suggestions
- Serve warm with whipped cream or a scoop of ice cream.
- Add a drizzle of caramel sauce for extra decadence.
- Pair with coffee or black tea for a cozy dessert experience.
- Garnish with toasted nuts or a dusting of powdered sugar.
How to Store
Refrigerate: Once cooled, cover the cake loosely with foil or place it in an airtight container. Refrigerate for up to 4 days.
To Reheat: Bring slices to room temperature or warm briefly in the microwave. For a crisper edge, reheat in a low oven for 8–10 minutes.
Freeze? Freezing is not recommended because the fruit topping can become watery or mushy after thawing, which alters texture.
Pear Upside-Down Cake
8 servings
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Ingredients
- ¼ cup butter
- ½ cup brown sugar, light, 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 tsp baking powder
- ¼ tsp salt
- ½ cup hot water or heated pear nectar
- Baking spray
Recommended Equipment
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Electric hand mixer (optional)
Instructions
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Preheat your oven to 375°F (190°C).
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Peel and core the pears, then slice them thinly.
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Place the butter in a 9-inch round baking pan and let it melt in the preheating oven.
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Once the butter is melted, sprinkle the brown sugar evenly over it and arrange the sliced pears on top.
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In a mixing bowl, beat the eggs for 4–5 minutes until light and lemon-colored. Gradually add the granulated sugar and mix until combined.
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Whisk together the flour, baking powder, and salt. Add the dry mix to the egg mixture, alternating with the hot water or pear nectar, and stir until smooth.
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Pour the batter evenly over the fruit.
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Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10 minutes before carefully inverting it onto a serving platter.
Nutrition
Carbohydrates: 64g
Protein: 4g
Fat: 7g
Fiber: 3g
Sugar: 47g
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