Pear And Walnut Upside-Down Cake With Whipped Crème

Name: Pear And Walnut Upside-Down Cake With Whipped Crème Fraîche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter (2 sticks), room temperature; 3/4 cup lightly packed brown sugar; 1 1/2 pounds ripe pears, cored and sliced into thin wedges (such as Bartlett or D'Anjou) (about 3 pears); 1 cup walnuts, toasted and chopped; 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup granulated sugar; 3 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 3/4 cup milk, room temperature; 4 tablespoons creme fraiche; 1 cup heavy cream; 1 teaspoon granulated sugar; One 9-inch round metal cake pan (at least 2 inches tall)

Bake this irresistible Pear And Walnut Upside-Down Cake With Whipped Crème Fraîche at home. Made with unsalted butter, brown sugar, Bartlett and walnuts…

This Pear And Walnut Upside-Down Cake With Whipped Crème Fraîche relies on simple, everyday ingredients such as lightly packed brown sugar, walnuts, toasted and chopped, all-purpose flour and baking powder. It comes together quickly and makes 4 servings, at about 1491 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Pear And Walnut Upside-Down Cake With Whipped Crème Fraîche delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 cup unsalted butter (2 sticks), room temperature
3/4 cup lightly packed brown sugar
1 1/2 pounds ripe pears, cored and sliced into thin wedges (such as Bartlett or D'Anjou) (about 3 pears)
1 cup walnuts, toasted and chopped
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup milk, room temperature
4 tablespoons creme fraiche
1 cup heavy cream
1 teaspoon granulated sugar
One 9-inch round metal cake pan (at least 2 inches tall)

1
Preheat the oven to 350u00b0F.
2
Cut a half-stick of butter into slices and place it and the brown sugar in the cake pan. Set the pan over a medium-high burner. Stir as the butter and sugar melt together and continue until the mixture gets pale and bubbly, swirly when stirred, and toasty brown, about 2 minutes. Set aside to cool. (Note: If you'd rather not make the caramel in the cake pan, you can use a large skillet instead and simply pour the caramel into the cake pan when done.)
3
Arrange the pear wedges in the cake pan in an even patter. Sprinkle the walnuts evenly over the pears.
4
In a medium bowl, sift together the flour, baking powder, and salt and set aside.
5
Place the remaining 1 1/2 sticks of butter in the bowl of a stand mixer or large bowl. Beat the heck out of the butter using the paddle attachment of a stand mixer or a hand mixer until it gets lighter in both color and consistency. Add the sugar and beat until well blended and fluffy.
6
Separate the egg yolks from the whites and set the whites aside in a medium bowl. Stir the yolks into the butter mixture until completely blended (no need to beat, and then stir the vanilla. Add half the dry ingredients and stir until mixed in. Stir in the milk until completely smooth, then the rest of the dry ingredients just until fully incorporated; set aside.
7
Using a stand mixer or hand mixer, beat the egg whites until very fluffy. The whites should look shiny with soft peaks-stop whisking before they get dry looking. Gently but thoroughly fold the whipped whites into the batter-all the air that you just whipped in will go out of the whites if you over-mix at this point. Pour the batter over the fruit and gently smooth the top.
8
Put the cake in the oven and start checking for doneness in 35 minutes: peek in, give the pan a tiny nudge, and look for jigglyness in the center. If it wobbles and looks soft and crinkled on top, gently close the door and set the timer for 5 more minutes. If it's looking set, slide the rack out and touch the top of the cake with your fingers, testing for bounce-back. If your touch leaves a dent that stays, return the cake to the oven. If it does spring back, the final test is sticking a toothpick into center of the cake. When it comes out moist, but crumb-free, it's done!
9
Let the cake cool in the pan for 30 minutes. Run a knife around the edge, invert a plate on top of the pan, and carefully but quickly flip it over. Tap the bottom of the pan if the cake doesn't fall onto the plate on its own. Lift the pan away and replace any pear slices that may have stuck there.
10
When ready to serve, combine all the ingredients for the whipped creme fraiche in a large bowl; whip until thick and fluffy, but still soft.
11
Slice the cake and serve each wedge with a dollop of whipped creme fraiche.

1491

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup unsalted butter (2 sticks), room temperature, 3/4 cup lightly packed brown sugar, 1 1/2 pounds ripe pears, cored and sliced into thin wedges (such as Bartlett or D'Anjou) (about 3 pears), 1 cup walnuts, toasted and chopped, and more.

Yes, Pear And Walnut Upside-Down Cake With Whipped Crème Fraîche falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1491 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Easy Chocolate Fudge
Coconut Pound Cake(Low Calorie)
Chocolate Applesauce Cake
Caramel Pie