This Upside Down Pear Cake is flavorful, elegant and really easy, making it perfect for your next tea party! This recipe is foolproof, makes a really moist cake and a total crowd pleaser. It makes for a fantastic dessert and people who love the fresh after-taste that fruits offer are in for a treat!
This upside down pear cake might not be the most popular cake out there, but I think it definitely should be! Not only is it absolutely delicious, but also really easy to follow and looks stunning when plated up with some whipped cream on the side. It has a gorgeous texture that simply melts in your mouth, and one simply cannot have enough of the delicate, fruity flavors! If you've never tried an upside down pear cake, consider this your cue to make one this weekend. Believe me, it will be totally worth it!
Quick Walk Through: Upside Down Pear Cake
Frequently Asked Questions
Make sure to grease the pan thoroughly with butter and dust it with some flour. If you do this, then the pears should not stick to the bottom. However, in case it still happens, don't panic. Simply pick it out with your hands and stick it back into the cake.
Yes, absolutely! You can make this cake up to 5 days in advance. Just make sure to store it in the refrigerator in a clean and dry airtight container. Whenever you are ready to eat, just reheat it in the microwave for about 20 seconds. You can it cold as well, but I personally prefer this cake slightly warm.
Top Tips To Make The Best Upside Down Pear Cake
- This cake is super customisable. The pears can be replaced with plums, apples or berries as well.
- Make sure to peel the pears before baking as the skin tends to get tough on being exposed to heat.
- Do not overwork the batter. After adding flour and buttermilk, gently combine it until everything is mixed. Over mixing can make the cake turn out dense.
- Dust and grease the pan really well before pouring in the mixture to prevent the pears from sticking to the bottom.
Serve this beautiful cake with a dollop of whipped cream and you've have a dessert that's going to be impossible to forget. Make sure to drop me a message on my Instagram or leave a comment below to let me know what you think of it!
Upside Down Pear Cake
Equipment
- Oven
Ingredients
For the topping
- 5 - 6 tablespoons Brown Sugar
- 8 - 10 Pear slices
For the cake
- 1 teaspoon Butter for greasing the tin
- 2 cups (250 g) All purpose flour 256 g
- 4 teaspoons Baking Powder
- Zest of a large Lemon
- ¾ cup (150 g) Granulated White Sugar 150 g
- ½ cup (120 g) Oil 120 ml
- 2 Eggs
- ¾ cup (180 g) Buttermilk
Instructions
- Pre-heat your oven to 180 C.
- Grease the pan with butter and sprinkle the brown sugar evenly on the base. Arrange the fruit in an even layer on top of the sugar.
- In a medium bowl, whisk together flour, baking powder and lemon zest.
- In a large bowl, using an electric mixer, beat oil and sugar until light and fluffy. With mixer on low, beat in eggs one at a time.
- Add the flour mixture to the wet ingredients alternating with buttermilk, and starting and ending with flour mixture. Beat until smooth.
- Carefully pour the batter over the arranged fruit and bake for 30-40 minutes until the top is golden-brown.
- Let the cake rest in the tin for 10-15 minutes before taking it out.
AmbalaCakes says
I really like your recipe.
Maria says
Hi Richa! I'd love your opinion on a small tweak that I want to make, if you can 🙂
1.Do you think chopped pears would be a nice addition to the batter?( The intention is for the flavour of pears to come out more)
(Reference to the example- https://www.mareenasrecipecollections.com/pear-and-cardamom-spice-cake-recipe)
2. I also want to subtly flavour it with cardamom. Of course, this is at the risk of the cardamom overpowering the subtle flavour of the pears, but I have noticed a lot of such recipes. May I have your opinion on this?
Really sorry to bug you with this!
richagupta says
Hey Maria! Both the suggestions sound awesome. The texture of the cake might change a bit if you add chopped pears but it should be okay. And cardamom should be a lovely combination. I hope you try it out! I'm really looking forward to your variation 🙂
Jo says
U have not mentioned Buttermilk in ingredients
richagupta says
Hey Jo, I'm sorry there was an error, but I've updated the recipe with the buttermilk. Hope you try it out!
Priya s Mathew says
beautiful
Richa Gupta says
Thanks Loretta!
Loretta Moniz says
Wow