New recipes

Pear upside-down cake recipe

Pear upside-down cake recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Pear cake

A delicate upside-down cake that showcases pears. I dusted this cake with fragrant Speculoos spice mix, but cinnamon would also work great.

24 people made this

IngredientsMakes: 1 (24cm) pear cake

  • For the pears
  • 4 pears
  • 25g butter
  • 1 tablespon caster sugar
  • 2 tablespoons ground almonds
  • For the cake
  • 3 eggs
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 150g plain flour
  • 1 teaspoon baking powder
  • 100g butter, melted
  • 60g ground almonds
  • speculoos spice or ground cinnamon for dusting (optional)

MethodPrep:20min ›Cook:45min ›Extra time:15min cooling › Ready in:1hr20min

  1. Cut pears in quarters lengthways, then core and cut each quarter into 3 to 4 long segments. Saute pears with butter over medium heat for 5 minutes, stirring a couple of times. Transfer to greased 24cm springform cake tin. Sprinkle with sugar and ground almonds.
  2. Preheat oven to 180 C / Gas 4.
  3. In a bowl, whisk eggs and sugar for 2 to 3 minutes. Mixture should become smooth and lighter in colour. Add vanilla and salt. Mix, then add flour mixed with baking powder. Whisk well. Mix in melted butter, then mix in the ground almonds. Pour cake mixture over pears in the tin.
  4. Bake in preheated oven 45 to 50 minutes, or until a skewer comes out clean when inserted in the centre.
  5. Remove cake from the oven, let cool for 10 to 15 minutes in the tin, then invert onto a serving plate, so that pears are on top. Dust lightly with speculoos spice or cinnamon, if liked. Serve warm.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (1)

Easy to make and tastes delicious..would highly recommend.-14 Sep 2016


  • 3 medium ripe, firm pears (preferably Bosc or Anjou)
  • 1/4 cup butter
  • 2/3 cup brown sugar, packed, light or dark
  • 1 1/2 cups flour (6 3/4 ounces)
  • 2 teaspoons baking powder
  • 1 teaspoon (scant) ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons softened butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2/3 cup milk

Preheat the oven to 350 F.

Put the 1/4 cup of butter and brown sugar in a 10 1/4-inch skillet and place it over medium-low heat. Cook, stirring, until the butter has melted and the mixture is smooth. Turn the heat off and set aside.

Peel the pears. Trim the stem end and blossom end and then slice the pears in half lengthwise. With a melon baller or a 1-teaspoon measuring spoon, cut the core out of each half. Place the pear on a cutting board, cut-side down, and slice thinly. Arrange the pear slices on top of the brown sugar mixture in the skillet.

In a medium bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.

In a mixing bowl with an electric mixer, beat the 6 tablespoons of softened butter with 3/4 cup of granulated sugar until light and creamy. Add the egg and vanilla and beat until well blended.

With the mixer on low speed, add about one-third of the flour and half of the milk and mix until blended. Add another one-third of the flour and the remaining milk and mix until blended. Add the remaining flour mixture and mix until well blended. The batter will be thick.

Spoon the batter evenly over the arranged pears. With a spatula, gently spread the batter out, taking care not to disturb the pears.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick comes out clean when inserted into the center of the cake.

Remove the cake from the oven to a rack and let it stand for 4 minutes. Place a plate or platter (heatproof) over the skillet and carefully invert the cake.


Upside-Down Pear Cake

Contrary to what the pictures show on today’s post, I’ve started a detox.

And sadly, this little piece of heaven isn’t included in it. Bummer, I know? Wouldn’t it be nice if we could “detox” and lose weight eating things that looked like our upside-down pear cake? Maybe in a world where nothing cost money, every day was a holiday, and the temperature was always a delightful 85 degrees. What a wonderful world that would be.

This is everything a detox is not – delicious, buttery, nutty and sweet.

The base, seeing as this is an upside-down pear cake, is a layer of pears cooked in brown butter and brown sugar. Next, is a slightly sweet, but not cloyingly so, buttermilk cake batter that’s studded with bits of brown butter throughout.

If you’re drooling right now, you should be.

The cake itself is ever-so-slightly sweet, yet tangy, with just a hint of nuttiness from the brown butter. The caramel from the pears seep into the cake while baking, making for a moist and tender crumb when you cut into it.

It’s pretty much my idea of cake nirvana. The perfect balance of sweet, tangy, indulgent and surprisingly light.

Enjoy a slice at breakfast with a cup of hot coffee or straight out of the oven with a big scoop of vanilla ice cream for dessert – or if you’re in detox mode like I am, sneak a piece when no one’s looking.


Pear Cake This post may contain affiliate links. Please read my disclosure policy. Quick and easy pear cake recipe (pear upside down cake) that’s soft, moist and made with simple ingredients. Perfect Fall/Autumn or Thanksgiving dessert. If you have a tonne of pears lying around, you are going to LOVE this pear cake recipe (pear upside down cake). It was inspired by this Homemade Pineapple Upside Down Cake. Also, since it is Fall, check out this Old Fashioned Applesauce Cake or this Apple Cake or this Apple Pie Cake. Spiced Pear Upside Down Cake

An impressive Autumn-spiced dessert that’s made from pantry basics.

Serves 12

Prep time 10 min.

Cook time 55 min.

Ingredients

⅔ cup packed light brown sugar

1 pkg. (15.25oz.) yellow cake mix

Directions

Preheat oven to 325°F. Melt butter in a deep 10-inch ovenproof skillet over medium heat stir in brown sugar, cinnamon, nutmeg and cloves. Remove from heat.

Drain pears, reserving 1 cup of pear syrup. Arrange pear slices on the bottom of the skillet.

Combine cake mix, oil, eggs and reserved pear syrup (instead of water) in a large bowl and mix according to package directions. Carefully pour batter over pears. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean.

Place on cooling rack for 5 minutes. Loosen cake from pan edges and invert onto a large flat dinner plate or round platter.

-May use 1 can (15 oz.) Del Monte® Sliced Pears in 100% Juice or 1 can (15.25 oz.) Sliced Pears in Heavy Syrup instead of Lite Sliced Pears.


Paleo Pear Upside Down Cake Recipe

Upside down cakes are always so pretty to me. With a delicious cake layer underneath a beautiful fruit pattern on top, it’s definitely something that looks fancy while being really easy to make. To use the produce of the current season, I decided to make this Paleo Pear Upside Down Cake since I’ve been seeing a lot of pears during my trips to the farmers market.

Not only is this cake moist and delicious, you can really taste the pear topping which is what I wanted. You don’t need much sweetener to make this cake shine. The ripe pears actually add a lot of flavor and sweetness, and the cake is made with coconut flour to keep it on the lower carb side.


Betty Crocker’s Quick & Easy Pear Upside Down Cake

Here’s a quick and easy pear upside-down cake. Highly rated on the Betty Crocker website, it’s a variation of the pineapple upside-down recipe from the Betty Crocker Ultimate Bisquick Cookbook (affiliate link) which dates back to the 1950s.

I decided to give this pear upside-down cake recipe a try recently. Using Bisquick made it really quick and easy to make and it turned out of the pan perfectly.

But as I cut into it, I couldn’t help but think that it smelled a lot like pancakes. And after taking a bite, can you guess what Rod said? “This tastes like a pancake, but in a good way – Light and fluffy.”

Upon finishing his piece, he declared it “good” and enjoyed a warmed up slice for dessert the following night.

While, I liked the texture of this quick and easy pear upside-down cake, I couldn’t get beyond the fact that it reminded me just a little too much of pancakes. It would be a delicious as a decadent breakfast, but not dessert.

Since I love the idea of upside down cake, next time I will try this delicious Skinny Vanilla Buttermilk Cake recipe for the cake batter instead.

If you’ve made this Upside Down Pear Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.


Spiced Pear Upside Down Cake

Preheat oven to 325ºF. Butter a 9-inch round cake pan. Set aside.

For the topping, in a small bowl, combine the melted butter and maple sugar. Spread this in the bottom of the prepared cake pan. Arrange the pear slices on top of the butter/sugar mixture.

For the cake, in the bowl of a stand mixer, beat the butter and maple sugar until light and fluffy, about 5 minutes. Add the egg yolks and vanilla extract and beat.

In a medium bowl, whisk together the whole wheat flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Add half of the dry ingredients to the butter/sugar/egg mixture and beat until combined. Add the milk and beat again. Add the remaining half of the dry ingredients and beat.

In a clean, medium-sized bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently and gradually fold into the cake batter in a few additions. Spread the batter over the pears in the pan.

Bake in preheated oven for 40&ndash50 minutes, or until the cake is golden-brown and it springs back when lightly touched. Remove from oven and let cool in the pan on a rack for 10 minutes.

Invert onto a serving plate or cake stand. Serve warm with whipped cream, vanilla ice cream, or custard.

Adapted from my Rhubarb Upside Down Cake recipe, which was adapted from Taste of Home.


INSTRUCTIONS

Preheat the oven to 350 degrees Fahrenheit. Greases a 10-inch diameter cake pan and cut our a circle of parchment paper to line the bottom. Flour the sides of the pan.

In a medium saute pan, heat the orange juice, molasses, maple syrup and butter over medium heat, stirring until the butter is melted and the mixture is beginning to reduce, about 4 minutes. Add the pear slices and cook for 3 minutes. Flip the pears over and cook 3 minutes more, until softened. Carefully place the pears into the cake pan and return the syrup mixture to the stove. Continue cooking until the mixture is thick and syrupy, about 5 minutes. Pour this over the pears and place the pan in the freezer while you make the rest of the cake (don't let it freeze solid).

Toast the walnuts on a baking sheet for 5-10 minutes, until lightly browned. Place them in a food processor or blender and pulse the walnuts and flour until the walnuts are finely ground. Add in the baking soda, baking powder, salt, ground nutmeg and ginger and pulse until combined.

Using an electric mixer, beat the eggs, orange zest, and sugar on medium speed until pale and fluffy, about 5 minutes. Fold the dry ingredients into the egg mixture and mix until fully combined. With the mixer running, slowly pour in the olive oil. Pour the batter over the pears. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cake to a wire rack and let it cool in the pan, about 15&ndash20 minutes. Run a knife around the edges of the cake to loosen and carefully flip the cake onto the rack or a plate. Remove the parchment paper and let cool completely before serving.


I am a retired high school English/Drama teacher and I live in Leamington, Ontario. Born in Italy, I love writing for my blog and creating new ways to bring my traditions and culture to the table. I bring my favourite recipes to the table each day and I share them with you. “Cooking is like painting or writing a song. Just as there are only so many notes or colours, there are only so many flavours – it’s how you combine them that sets you apart.” Wolfgang Puck