Pear Upside-Down Cake
I know that pears are on their way out of season, so this Pear Upside Down Cake was my last hoo-rah and it was PHENOMENAL. There is a little bit of almond extract in the recipe that takes this cake to the next level. Super gooey caramelized pears with light sweet cake and a dollop of whipped cream- it’s heaven.
This recipe is by Wini Moranville in her cookbook: The Bonne Femme Cook Book (affiliate link). It’s a great cookbook filled with simple French recipes- I suggest you check it out!
*Some of the links on this site are affiliate links. This means if you click on the link and make a purchase, I may receive a commission, at no extra cost to you. I only recommend products or services that I trust & love. Your support helps keep Amelia is NOT a Chef running. Thank you!
Show your appreciation with a tip!
Help keep this website AD-Free and Paywall-Free with a donation of your choosing. TOTALLY OPTIONAL!
Pear Upside Down Cake
Ingredients
- 2 large ripe Bartlett or Anjou pears, peeled, cored, and thinly sliced
- 4 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1 tablespoon water
- 1/2 teaspoon ground cardamom
- 1 1/2 cups cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 3/4 cup sour cream
Instructions
- Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides.
- Make the fruit layer: Arrange the pear slices in an over-lapping spoke pattern in the pan. In a medium-size sauce pan, melt the butter over medium-low heat. Add the brown sugar, water, and cardamom and cook, stirring, until the sugar melts and boils gently (it may still be granular). Pour the mixture over the pears in the pan.
- Make the cake: In a small bowl, stir together the cake flour, baking powder, and salt; set aside. In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium speed until well blended. Beat in the eggs and vanilla and almond extracts until combined. With the mixer on low speed, mix half of the dry ingredients into the batter until just combined. Mix in the sour cream until combined. Mix in the remaining dry ingredients until combined.
- Using a large spoon, scoop the batter into the pan, placing mounds of batter around the perimeter of the pan first and then in the center (If poured into the center of the pan first, the batter will push the pears off to the sides). Spread the batter evenly over the pears with the back of the spoon or with a spatula.
- Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Place the pan on a wire rack to cool for 10 minutes. Run a knife around the edges of the pan to loosen the cake. Invert the cake onto a serving plate.
- Serve warm. Top with whipped cream!
