Upside Down Pear Cake

By Richa

5 from 1 vote

on Sep 09, 2015, Updated Apr 19, 2021

Jump to RecipeRate Recipe

This post may contain affiliate links. Please read our disclosure policy.

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!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
upside down pear cake served on a blue plate

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

upside down pear cake served on a blue plate

Frequently Asked Questions

1. What to do if the pears stick to the pan?

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.

2. Can I make this upside down pear cake in advance?

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.
upside down pear cake served on a blue plate

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!

A slice stolen from the Upside Down Pear Cake served with whipped cream.
5 from 1 vote

Upside Down Pear Cake

By: Richa
Foolproof recipe for a moist, flavorful, elegant and really easy Upside Down Pear Cake. Pears can be substituted with plums, apples or berries as well.
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 5 Portions
Pin Recipe Rate Recipe Print Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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 All purpose flour, 256 g
  • 4 teaspoons Baking Powder
  • Zest of a large Lemon
  • 3/4 cup Granulated White Sugar, 150 g
  • 1/2 cup Oil, 120 ml
  • 2 Eggs
  • 3/4 cup Buttermilk
Metric – US Customary

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.

Notes

Alternately you can also use plums, apples or berries instead of pears.

Nutrition

Calories: 1042kcal, Carbohydrates: 201g, Protein: 11g, Fat: 27g, Saturated Fat: 3g, Cholesterol: 69mg, Sodium: 417mg, Potassium: 905mg, Fiber: 21g, Sugar: 126g, Vitamin A: 315IU, Vitamin C: 29mg, Calcium: 326mg, Iron: 4mg
Like this recipe? Rate and comment below!

More Fruit Cakes You Must Try!

Explore More

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




8 Comments

  2. 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!

    Reply

    1. 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 🙂

      Reply

    1. Hey Jo, I’m sorry there was an error, but I’ve updated the recipe with the buttermilk. Hope you try it out!

      Reply