Pear upside-down cake sets tender pear slices in a buttery caramel layer beneath a vanilla cake batter. Turning it out while still warm reveals the fruit pattern on top.

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Recipe at a Glance

Yield: 8 slices
Preparation: 25 minutes
Cooking: 40 minutes
Resting and chilling: Cool in pan 10 minutes before turning out

Ingredients
Before You Start
Directions
Cook’s Tips
Storage
Frequently Asked Questions

Ingredients

Pear topping

Ingredient and amount
60 g unsalted butter
90 g light brown sugar
3 firm-ripe pears, cored and thinly sliced

Cake

Ingredient and amount
120 g unsalted butter, softened
130 g granulated sugar
2 large eggs
170 g all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
90 ml whole milk
1 teaspoon vanilla extract

Before You Start

Use a solid pan rather than a springform pan that may leak the topping.

Directions

1. Make topping

Heat oven to 175°C (350°F). Grease a solid 23 cm round cake pan and line its base. Melt 60 g butter with brown sugar in a small saucepan until smooth. Spread in the pan and arrange pear slices over it.

2. Cream

Beat softened cake butter and sugar fluffy. Beat in eggs one at a time and vanilla.

3. Mix

Whisk flour, baking powder and salt, then fold into batter alternating with milk. Spread carefully over pears.

4. Bake

Bake 35–45 minutes until a skewer inserted into cake comes out clean. Cool in pan for 10 minutes.

5. Turn out

Run a knife around edge. Cover with a rimmed plate, use oven gloves and invert carefully. Remove pan and parchment. Serve warm or cool.

Cook’s Tips

Use a solid pan rather than a springform pan that may leak the topping.
Measure ingredients before starting and use the stated pan size. Cooking times are a guide; follow the texture and doneness cues in the method.

Storage

Refrigerate covered for up to 3 days. Bring to room temperature or warm portions gently before serving. Freeze slices up to 1 month.

Pear Upside-Down Cake