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When pears are in season, there is no better way to enjoy them than in a warm and comforting dessert. This upside down caramel pear cake is a classic recipe that highlights the natural sweetness of ripe pears and balances it with rich caramel sauce and a soft, buttery cake base. Once baked, the cake is inverted so that the pears and caramel become a glossy topping. The result is not only delicious but also visually stunning, making it the perfect centerpiece for any table.

Unlike more complicated pastries, this cake is simple to prepare and requires only basic ingredients you likely already have at home. It is ideal for autumn baking, when pears are at their peak, but it is so good that you may find yourself making it year-round.

Why You’ll Love This Cake

One of the best things about an upside down caramel pear cake is how effortlessly it combines flavors and textures. The pears bake gently in the caramel, soaking up sweetness while still keeping their shape. When you flip the cake, the caramel forms a shiny glaze over the fruit, while the sponge remains moist and tender.

This recipe is also versatile. You can serve it warm with vanilla ice cream for a cozy dessert, or let it cool and enjoy a slice with coffee or tea. The cake strikes the perfect balance between elegance and comfort food, making it suitable for both casual family meals and special occasions.

The Role of Caramel in the Cake

Caramel is the heart of this recipe. Made with sugar, butter, and cream, it creates a rich base that seeps into the pears as they bake. The caramel adds depth and warmth to the cake, enhancing the natural sweetness of the fruit without making it overly sugary.

The trick to perfect caramel is patience. Let the sugar melt slowly until it reaches a golden amber color. Adding butter and cream gives it a velvety smooth texture that spreads evenly in the pan. Once the cake is flipped, this caramel forms the glossy topping that makes upside down cakes so irresistible.

Choosing the Right Pears for a Cake

Not all pears are created equal when it comes to baking. For this cake, you want pears that are ripe but still firm enough to hold their shape in the oven. Varieties like Bosc, Anjou, or Conference work particularly well. Their natural sweetness deepens as they bake, and they won’t turn mushy.

Slice the pears evenly so they cook at the same rate, and arrange them neatly in the pan over the caramel. This not only ensures consistent baking but also gives the cake its beautiful, decorative look once inverted.

Step-by-Step Method

The process of making this upside down caramel pear cake is straightforward:

1. Make the caramel and spread it in the pan.
2. Arrange the sliced pears on top in a decorative pattern.
3. Prepare the cake batter by creaming butter and sugar, then adding eggs and vanilla.
4. Fold in the dry ingredients until just combined.
5. Spread the batter evenly over the pears and caramel.
6. Bake until golden and a toothpick comes out clean.
7. Cool briefly, then invert the cake onto a serving plate.

Every step builds toward that magical moment when the cake is flipped and the caramelized pears are revealed.

Tips for the Perfect Cake

• Don’t rush the caramel. Take your time so it reaches a rich golden color without burning.
• Use parchment paper to line the pan for easier release.
• Cool before flipping. Letting the cake rest for 10 minutes helps the caramel set slightly, preventing it from running too much.
• Add spice. A pinch of cinnamon, cardamom, or ginger in the batter adds warmth and pairs beautifully with pears.

Serving and Storing

This cake is best enjoyed on the day it is baked, but it keeps well for up to two days at room temperature. Cover it lightly with foil or store in an airtight container. If you want to extend its life, refrigerate and reheat slices in the oven before serving.

For a special touch, serve the cake warm with whipped cream, custard, or a scoop of vanilla ice cream. The combination of cold cream and warm caramelized pears is unforgettable.

Upside down caramel pear cake is the kind of dessert that feels both homely and impressive. With its glossy caramel topping, tender fruit, and buttery crumb, it is a recipe that never fails to impress. Whether you bake it for a fall gathering, a family treat, or simply because pears are in season, this cake is sure to become a favorite.

Simple ingredients, a little patience, and a rewarding flip at the end make this cake a must-try for any baker. Once you’ve had your first slice, you’ll understand why upside down cakes have been cherished for generations.

How to Make Upside Down Caramel Pear Cake

Upside Down Caramel Pear Cake

A soft and moist upside down cake topped with caramelized pears. Sweet caramel sauce coats the pears, creating a glossy topping once the cake is flipped. Perfect for autumn gatherings or as a comforting dessert.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Course: Dessert

Ingredients Method Notes

Ingredients

  

For the caramel:

• 200 g sugar
• 30 g butter
• 100 ml cream

For the pears:

• 3 ripe pears peeled, cored, and sliced

For the cake batter:

• 150 g butter softened
• 100 g sugar
• 3 eggs
• 250 g flour
• 1 tsp baking powder
• 1 tsp vanilla extract

Method

 

Caramel Sauce

1. Add sugar to a saucepan and heat gently until it melts and turns golden. Remove from heat and carefully whisk in the butter and cream until smooth.

Cake

1. Preheat the oven to 180°C (350°F). Grease a round cake pan and line the base with parchment paper.
2. Pour the caramel into a greased round cake pan and spread evenly.
3. Arrange the pear slices over the caramel in a circular pattern.
4. In a mixing bowl, whisk together butter and sugar until light and fluffy.
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. In a separate bowl, combine flour and baking powder. Gradually fold into the wet mixture until just combined.
7. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
8. Spread the batter evenly over the pears and caramel.
9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes. Carefully invert onto a serving plate so the pears and caramel are on top.
11. Serve warm or at room temperature.

Notes

– Use ripe but firm pears for the best texture.

– Add a pinch of cinnamon or cardamom to the batter for a warm spice flavor.

– This cake pairs beautifully with whipped cream or vanilla ice cream.