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Spiced Pear Upside Down Cake

A delightful dessert featuring a moist cake topped with caramelized spiced pears, perfect for family gatherings or cozy evenings at home.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Topping
  • 3 pieces key ripe pears, peeled and sliced Choose ripe pears for the best flavor.
  • 1 cup brown sugar Light or dark brown sugar can be used.
  • 1/2 cup unsalted butter Melted for the caramel base.
  • 1 teaspoon ground cinnamon For flavoring the caramel.
  • 1/2 teaspoon ground nutmeg Adds warm spice notes to the dish.
For the Cake Batter
  • 1 cup all-purpose flour Necessary for the cake structure.
  • 1 teaspoon baking powder Ensure it's fresh for best results.
  • 1/2 teaspoon salt Enhances the cake flavor.
  • 2 large eggs Room temperature for best incorporation.
  • 1/2 cup granulated sugar For sweetness in the batter.
  • 1 teaspoon vanilla extract Adds depth to the cake's flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan over low heat, melt the unsalted butter. Stir in brown sugar, cinnamon, and nutmeg until well combined and smooth.
  3. Pour the mixture evenly into a greased round cake pan and arrange the sliced pears on top.
Making the Cake
  1. In a large bowl, beat the eggs and granulated sugar until light and fluffy. Mix in the vanilla extract and set aside.
  2. In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until smooth.
  3. Pour the batter over the pears in the cake pan, spreading it evenly.
Baking
  1. Bake in the preheated oven for about 30 minutes, or until the edges are golden and a toothpick inserted comes out clean.
Cooling and Serving
  1. Allow the cake to cool for a few minutes before inverting it onto a serving plate. Slice and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, refrigerated for a week, or freeze for about 2 months. Reheat at 350°F (175°C) for 10-15 minutes before serving.