Pear Upside-Down Cake Recipe

Name: Pear Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The topping:; 4 Bosc or Bartlett pears; 2 tablespoons fresh lemon juice; 2 tablespoons unsalted butter; 1/2 cup light brown sugar; The batter:; 1 cup all-purpose flour; 1/2 tablespoon ground ginger; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/8 teaspoon salt; 1/8 teaspoon cloves; 1/2 cup sugar; 1 large egg, at room temperature; 2 tablespoons molasses; 3 tablespoons unsalted butter, melted and cooled; 1/4 cup plus 2 Tbsp. sour cream

Servings: persons

The topping:
4 Bosc or Bartlett pears
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 cup light brown sugar
The batter:
1 cup all-purpose flour
1/2 tablespoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon cloves
1/2 cup sugar
1 large egg, at room temperature
2 tablespoons molasses
3 tablespoons unsalted butter, melted and cooled
1/4 cup plus 2 Tbsp. sour cream

1
Make topping: Peel, quarter and core pears. Toss with lemon juice. In a 9-inch skillet, melt butter and sugar. Add pears; cook until tips look translucent, about 8 minutes. Let cool.
2
Preheat oven to 350u00b0F. Wrap outside of 6- or 7-inch springform pan in foil; grease inside. Arrange pears in pan and pour skillet syrup on top. Let cool.
3
Prepare batter: Sift together flour, ginger, baking powder, baking soda, cinnamon, salt and cloves. Set aside. In a bowl, beat sugar and egg until fluffy and thick, about 4 minutes. Mix in molasses and melted butter. Add half of dry ingredients, sour cream and then rest of dry ingredients just until smooth. Scrape batter into pan on top of cooled pears.
4
Bake 50 to 60 minutes, until springy. Let cool for 2 minutes, then invert a platter on top of skillet and flip to unmold.

506

kcal

Calories

Fat

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.
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?

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

You need 18 ingredients. The key ingredients include: The topping:, 4 Bosc or Bartlett pears, 2 tablespoons fresh lemon juice, 2 tablespoons unsalted butter, and more.

Yes, Pear Upside-Down Cake 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.

That's it — enjoy your meal!

Pear Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions