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.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 40

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

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

Preheat the oven to 180°C (350°F). Grease a round cake pan and line the base with parchment paper.
Pour the caramel into a greased round cake pan and spread evenly.
Arrange the pear slices over the caramel in a circular pattern.
In a mixing bowl, whisk together butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, combine flour and baking powder. Gradually fold into the wet mixture until just combined.
Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
Spread the batter evenly over the pears and caramel.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
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.
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.