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: FOR THE PEAR TOPPING:; 1/3 cups Maple Sugar (or Rapadura, Sucanat, Brown Sugar, Etc.); 3 Tablespoons Salted Butter, Melted; 2 Ripe Pears, Peeled, Cored, And Sliced; FOR THE CAKE:; 6 Tablespoons Salted Butter, Softened; 3/4 cups Maple Sugar Or Sweetener Of Choice; 2 Large Eggs, Separated; 2 Tablespoons Pure Vanilla Extract; 1 cup Plus 2 Tablespoons Whole Wheat Pastry Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Salt; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Freshly Grated Nutmeg; 1/8 teaspoons Ground Cloves; 1/4 cups Whole Milk; 1/4 teaspoons Cream Of Tartar; Whipped Cream, Ice Cream, Or Vanilla Custard For Serving (optional)

Servings: persons

FOR THE PEAR TOPPING:
1/3 cups Maple Sugar (or Rapadura, Sucanat, Brown Sugar, Etc.)
3 Tablespoons Salted Butter, Melted
2 Ripe Pears, Peeled, Cored, And Sliced
FOR THE CAKE:
6 Tablespoons Salted Butter, Softened
3/4 cups Maple Sugar Or Sweetener Of Choice
2 Large Eggs, Separated
2 Tablespoons Pure Vanilla Extract
1 cup Plus 2 Tablespoons Whole Wheat Pastry Flour
1-1/2 teaspoon Baking Powder
1/2 teaspoons Salt
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Freshly Grated Nutmeg
1/8 teaspoons Ground Cloves
1/4 cups Whole Milk
1/4 teaspoons Cream Of Tartar
Whipped Cream, Ice Cream, Or Vanilla Custard For Serving (optional)

1
Preheat oven to 325u00b0F. Butter a 9-inch round cake pan. Set aside.
2
For the topping, in a small bowl, combine the melted butter and maple sugar. Spread this in the bottom of the prepared cake pan. Arrange the pear slices on top of the butter/sugar mixture.
3
For the cake, in the bowl of a stand mixer, beat the butter and maple sugar until light and fluffy, about 5 minutes. Add the egg yolks and vanilla extract and beat.
4
In a medium bowl, whisk together the whole wheat flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Add half of the dry ingredients to the butter/sugar/egg mixture and beat until combined. Add the milk and beat again. Add the remaining half of the dry ingredients and beat.
5
In a clean, medium-sized bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently and gradually fold into the cake batter in a few additions. Spread the batter over the pears in the pan.
6
Bake in preheated oven for 40-50 minutes, or until the cake is golden-brown and it springs back when lightly touched. Remove from oven and let cool in the pan on a rack for 10 minutes.
7
Invert onto a serving plate or cake stand. Serve warm with whipped cream, vanilla ice cream, or custard.
8
Adapted from my Rhubarb Upside Down Cake recipe, which was adapted from Taste of Home.

675

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: FOR THE PEAR TOPPING:, 1/3 cups Maple Sugar (or Rapadura, Sucanat, Brown Sugar, Etc.), 3 Tablespoons Salted Butter, Melted, 2 Ripe Pears, Peeled, Cored, And Sliced, 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.

Pear Upside Down Cake

How did you like this recipe?

Frequently Asked Questions