Few desserts capture the essence of fall quite like an upside-down cake, where caramelized fruit becomes the star of the show. This elegant pear upside-down cake transforms humble ingredients into something truly spectacular – tender, buttery cake topped with gorgeous fan-arranged pear slices that have been lovingly caramelized in rich amber sugar.
The magic happens when you flip this beauty out of the pan, revealing glistening pears that look like they belong in a French patisserie window. Each slice offers the perfect balance of moist, vanilla-scented cake and jammy, caramelized pears with just a hint of cornmeal for texture. Whether you’re hosting a dinner party or simply want to elevate a weeknight dessert, this stunning cake delivers both visual drama and incredible flavor with surprisingly simple techniques.
Prep Time: 30 mins
Total Time: 2 hrs
How to make Pear Upside-Down Cake
Ingredients
- 9 tablespoons unsalted butter, room temperature, divided, plus more
- 3/4 cup plus 3 tablespoons unbleached all-purpose flour
- 3 tablespoons coarse yellow cornmeal
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup sugar, divided
- 2 Pittman & Davis Pears (about 1 pound)
- 1 teaspoon vanilla extract
- 2 large eggs, separated
- 1/2 cup whole milk
- Whipped cream or caramel gelato (optional)
Directions
- Preheat oven to 350°. Butter pan. Line bottom with a parchment-paper round. Whisk four, cornmeal, baking powder, and salt in a small bowl. Stir 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Boil syrup without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns dark amber, 8–10 minutes. Remove pan from heat; add 1 tablespoon butter (caramel will bubble vigorously) and whisk until smooth. Pour caramel into prepared cake pan and swirl to coat bottom.
- Peel, halve, and core the pears. Place flat on a work surface and cut lengthwise into 1/8″-thick slices. Layer slices over caramel, flat side down, overlapping as needed.
- Mix remaining 3/4 cup sugar, 8 tablespoon butter, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Add yolks one at a time, beating to blend between additions and occasionally scraping bowl. Beat in flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture.
- Using clean, dry beaters, beat egg whites on low speed in a medium bowl until frothy. Increase the speed to medium and continue to beat until whites form soft peaks. Fold about 1/4 of the whites into cake batter. Add in remaining whites. Gently fold just to blend. Pour batter over pears in pan. Smooth top.
- Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out with a few small moist crumbs attached, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a thin knife around the inside of pan to release cake. Note: Can be made 1 day ahead. Store airtight at room temperature.
- Invert cake onto a plate. Remove parchment paper. Serve warm or at room temperature with whipped cream or caramel gelato, if desired.
