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Spiced Pear Upside Down Cake

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Ingredients
  

  • For the pear topping:
  • 3 firm-ripe pears (Bosc or Anjou), peeled, cored, and sliced 1/4-inch thick
  • 4 tablespoons unsalted butter
  • 1/2 cup packed brown sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of salt
  • For the cake batter:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom (optional but lovely)
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup neutral oil (such as canola or sunflower)
  • 2 large eggs, at room temperature
  • 3/4 cup sour cream or full-fat plain yogurt, at room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon pear brandy or dark rum (optional)
  • Zest of 1 small lemon or orange

Instructions
 

  • Prep the pan and oven: Heat the oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan (at least 2 inches deep) with a circle of parchment. Lightly butter the sides.
  • Make the caramel base: In a small saucepan, melt 4 tablespoons butter with 1/2 cup brown sugar over medium heat. Stir until smooth and bubbly, about 2 minutes. Remove from heat and stir in lemon juice, cinnamon, ginger, and a pinch of salt. Pour into the prepared pan and spread evenly.
  • Arrange the pears: Fan pear slices over the caramel in tight circles, overlapping slightly. Fill any gaps with smaller pieces so the top looks full once flipped.
  • Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg.
  • Mix the wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, and oil until sandy and combined. Whisk in eggs one at a time until glossy. Add sour cream, vanilla, brandy or rum (if using), and citrus zest. Mix until smooth.
  • Combine batter: Add the dry ingredients to the wet and fold gently with a spatula just until no dry streaks remain. The batter will be thick and creamy.
  • Fill the pan: Dollop batter over the pears and spread carefully to the edges without disturbing the fruit. Tap the pan lightly to remove air bubbles.
  • Bake: Bake for 38–46 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool briefly, then flip: Let the cake rest on a rack for 10–12 minutes. Run a thin knife around the edge. Place a serving plate over the pan and flip in one confident motion. Lift off the pan and peel away the parchment.
  • Serve: Spoon any caramel left in the pan over the cake. Serve warm or at room temperature with whipped cream, crème fraîche, or vanilla ice cream.