Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 ripe pears, peeled, cored, and sliced thinly
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/2 teaspoon ground cinnamon
Directions
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a small saucepan, melt butter with brown sugar and cinnamon over medium heat until smooth.
Pour the melted mixture into the bottom of the prepared pan and spread evenly.
Arrange pear slices in a single layer on top of the caramel mixture.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Gradually add the dry ingredients, alternating with the milk, mixing until the batter is smooth.
Pour the batter evenly over the pears and caramel in the pan.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
Serve warm or at room temperature.
Frequently Asked Questions
How should I store leftover Caramelized Pear Upside-Down Cake to keep it fresh?
Store your leftover cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Since this cake has a caramelized topping, avoid freezing it, as the sugar layer may become sticky upon thawing. If refrigerating, let it come to room temperature briefly before serving for the best texture.
Can I substitute the brown sugar in the caramel layer of this upside-down cake?
While brown sugar is crucial for the deep, molasses flavor in the caramel, you can substitute it with an equal amount of granulated sugar mixed with an extra 1/4 teaspoon of molasses for a similar effect. Avoid using liquid sweeteners, as they will change the consistency of the topping drastically.
What is the best way to ensure the caramelized pears flip out perfectly from the pan?
The key is temperature control; let the cake cool in the pan for only 5 to 10 minutes after removing it from the 350°F oven. Run a thin offset spatula around the edges, then confidently invert the cake onto a serving plate while the caramel is still slightly warm and pliable.
