Pear Upside-Down Cake
About This Pear Upside-Down Cake Recipe
This Pear Upside-Down Cake was my final pear recipe of the season — and honestly, it went out with a bang. The pears caramelize into a gooey, glossy, golden layer that melts right into the soft, lightly sweet cake underneath. A touch of almond extract takes everything to the next level and pairs beautifully with the pears and brown sugar topping. Serve it warm with whipped cream and it tastes like pure heaven.
This recipe is from Wini Moranville’s The Bonne Femme Cookbook — simple, classic, and absolutely phenomenal.
Why You’ll Love It
Caramelized, syrupy pears that stay tender and sweet.
A soft, moist cake with just a whisper of almond flavor.
Gorgeous presentation with minimal effort.
Perfect cozy dessert for fall, winter, or early spring.
Delicious both warm and room temperature.
Ingredients You’ll Need
Ripe Bartlett or Anjou pears
Butter + brown sugar
Cake flour, baking powder, salt
Granulated sugar + brown sugar
Eggs
Vanilla + almond extract
Sour cream
How to Make It
Arrange sliced pears in a spoke pattern in a buttered cake pan. Make the caramel mixture with butter, brown sugar, water, and cardamom, then pour it over the pears. Mix the cake batter, alternating dry ingredients with sour cream. Gently mound the batter around the edges first so the pears stay in place, then spread evenly. Bake until golden and set, cool briefly, and invert onto a plate. Serve warm with whipped cream.
Tips for Success
Use ripe but firm pears so they hold their shape.
Pour the caramel mixture evenly so every slice gets that glossy topping.
Always scoop batter around the edges first — it keeps the pears from shifting.
Let it cool for at least 10 minutes before flipping to avoid breakage.
Serve warm for the best texture and flavor.
Frequently Asked Questions
Can I use different pears?
Yes — Bosc works, but Bartlett or Anjou give the best tenderness.
Can I make this ahead?
Yes, warm it gently before serving or enjoy at room temp.
Can I add spices?
Absolutely — cinnamon, nutmeg, or ginger pair well with pears.
What if I don’t have cake flour?
You can make a substitute:
1 cup all-purpose flour – 2 tbsp, then add 2 tbsp cornstarch.
What to Serve With This
Fresh whipped cream
Vanilla ice cream
Mascarpone cream
A drizzle of caramel sauce
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Pear Upside Down Cake
Ingredients
- 2 large ripe Bartlett or Anjou pears, peeled, cored, and thinly sliced
- 4 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1 tablespoon water
- 1/2 teaspoon ground cardamom
- 1 1/2 cups cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 3/4 cup sour cream
Instructions
- Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides.
- Make the fruit layer: Arrange the pear slices in an over-lapping spoke pattern in the pan. In a medium-size sauce pan, melt the butter over medium-low heat. Add the brown sugar, water, and cardamom and cook, stirring, until the sugar melts and boils gently (it may still be granular). Pour the mixture over the pears in the pan.
- Make the cake: In a small bowl, stir together the cake flour, baking powder, and salt; set aside. In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium speed until well blended. Beat in the eggs and vanilla and almond extracts until combined. With the mixer on low speed, mix half of the dry ingredients into the batter until just combined. Mix in the sour cream until combined. Mix in the remaining dry ingredients until combined.
- Using a large spoon, scoop the batter into the pan, placing mounds of batter around the perimeter of the pan first and then in the center (If poured into the center of the pan first, the batter will push the pears off to the sides). Spread the batter evenly over the pears with the back of the spoon or with a spatula.
- Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Place the pan on a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate.
- Serve warm. Top with whipped cream!
