Ingredients
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3 medium pears, peeled, cored, and sliced
- 1/3 cup unsalted butter
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts or pecans
Directions
Preheat oven to 175°C (350°F) and grease a 9×5-inch (23×13 cm) loaf pan.
Prepare the topping: In a small saucepan over medium heat, melt butter and brown sugar, then stir in cinnamon until combined.
Pour the topping mixture into the bottom of the prepared pan and arrange pear slices on top; sprinkle with nuts, if using.
In a large bowl, cream butter and brown sugar until light and fluffy, then beat in eggs one at a time, followed by milk and vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Carefully pour the batter over the pear topping, smoothing the surface.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let the loaf cool in the pan for 10–15 minutes, then invert it onto a serving platter.
Allow to cool slightly before slicing and serving.
Frequently Asked Questions
How should I store my Caramelized Pear Upside-Down Loaf to keep it fresh?
Since this cake contains a caramelized fruit topping, it's best stored airtight at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to 5 days, though allowing it to come to room temperature before serving will improve the texture. Do not freeze this loaf once it is fully baked.
Can I substitute the brown sugar in the topping for another sweetener in this loaf cake?
The brown sugar is crucial for the deep caramel flavor and texture of the topping. While you could try using an equal amount of granulated sugar, you will lose the molasses notes. For a non-refined option, maple syrup can work, but reduce the milk slightly to account for the added liquid.
What is the best way to ensure the pear slices don't stick to the pan when flipping this upside-down cake?
Proper preparation of the topping is key; ensure the butter and brown sugar mixture completely coats the bottom of your greased 9x5-inch loaf pan before adding the pears. Let the loaf cool for only 10-15 minutes after removing it from the 175°C (350°F) oven before inverting it onto a serving plate.
