Pear Upside Down Cake
A delightful dessert featuring caramelized pears atop a buttery cake, perfect for impressing guests at any occasion.
Ingredients
For the Cake Base
- 1/2 cup butter Melted
- 1 cup brown sugar For caramel
- 3 pieces ripe pears Sliced
For the Cake Batter
- 1 cup all-purpose flour Can substitute with gluten-free blend
- 1 cup granulated sugar
- 2 large eggs Can substitute with applesauce for egg-free
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
Preparation
- Peel and slice the ripe pears, gather all other ingredients.
Cooking the Base
- Melt butter in a medium saucepan over medium heat, then whisk in brown sugar until smooth.
Arranging the Pears
- Pour the caramel mixture into the bottom of a round cake pan, then arrange the sliced pears on top.
Mixing the Batter
- In a separate bowl, combine flour, granulated sugar, eggs, vanilla, baking powder, and salt. Mix until smooth.
Pouring Batter
- Gently pour the batter over the arranged pears, spreading it evenly.
Baking
- Bake in the preheated oven for 30-35 minutes until golden brown and a toothpick comes out clean.
Cooling and Inverting
- Cool the cake in the pan for 10 minutes, then run a knife around the edges and flip it onto a serving plate.
Serving
- Serve warm or at room temperature, enjoying it as is or with vanilla ice cream.
Notes
Store in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days. Can freeze for up to three months.