Desserts
Upside Down Pear Cake
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
- Serves 5 Portions
- Prep 5 minutes
- Cook 1 hour
- Total 1 hour
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!
Frequently Asked Questions
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.
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The recipe
Upside Down Pear Cake
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.
- Serves 5 Portions
- Prep 5 minutes
- Cook 1 hour
- Total 1 hour
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
Method
- 1
Pre-heat your oven to 180 C.
- 2
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.
- 3
In a medium bowl, whisk together flour, baking powder and lemon zest.
- 4
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.
- 5
Add the flour mixture to the wet ingredients alternating with buttermilk, and starting and ending with flour mixture. Beat until smooth.
- 6
Carefully pour the batter over the arranged fruit and bake for 30-40 minutes until the top is golden-brown.
- 7
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.
Equipment
- Oven
Nutrition
- Calories 1042 kcal
- Carbohydrates 201 g
- Protein 11 g
- Fat 27 g
- Saturated Fat 3 g
- Cholesterol 69 mg
- Sodium 417 mg
- Potassium 905 mg
- Fiber 21 g
- Sugar 126 g
- Vitamin A 315 IU
- Vitamin C 29 mg
- Calcium 326 mg
- Iron 4 mg
Common 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.
