Introduction

This Spiced Pear Upside Down Cake is a delightful twist on a classic dessert, combining warm spices with sweet, tender pears. The caramelized pear topping adds a beautiful presentation and rich flavor that’s perfect for cozy evenings or special occasions.

A slice of upside-down cake with two visible layers sits on a white plate with a slightly worn brown rim; the bottom layer is a thick, light beige, moist cake textured with small air pockets, while the top layer is a glossy, rich caramel layer with soft, amber-colored pineapple slices arranged neatly on it. In the background, the remaining cake, showing the same caramel-topped layer and beige cake base, is placed on another white plate on a white marbled surface. A silver fork lies next to the slice, and a few crumbs are scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Pear Topping:

1/3 cup maple sugar (or brown sugar)
3 tablespoons salted butter, melted
2 ripe pears, peeled, cored, and sliced

For the Cake:

6 tablespoons salted butter, softened
3/4 cup maple sugar (or brown sugar)
2 large eggs, separated
2 tablespoons pure vanilla extract
1 cup plus 2 tablespoons whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/4 cup whole milk
1/4 teaspoon cream of tartar

Instructions

Step 1: Preheat your oven to 325ºF. Generously butter a 9-inch round cake pan. In a small bowl, combine the melted butter and maple sugar for the topping. Spread this mixture evenly in the bottom of the prepared pan.
Step 2: Arrange the pear slices in a neat, overlapping pattern on top of the butter and sugar mixture.
Step 3: In a stand mixer bowl, beat the softened butter and maple sugar for the cake until light and fluffy, about 5 minutes. Add the egg yolks and vanilla extract, then beat until combined.
Step 4: In a separate bowl, whisk together the whole wheat flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. With the mixer on low, add half of the dry ingredients to the butter mixture and beat until combined. Add the milk and mix, then add the remaining dry ingredients and beat until just combined.
Step 5: In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the whipped egg whites into the cake batter in several additions until no streaks remain.
Step 6: Spread the batter evenly over the pears in the pan. Bake for 40 to 50 minutes, or until the cake is golden brown and springs back when lightly touched.
Step 7: Let the cake cool in the pan on a wire rack for exactly 10 minutes. Place a serving plate over the cake pan and carefully invert it using oven mitts. Let the pan sit for a minute before lifting it off. Serve the cake warm.

Tips & Variations

Use firm but ripe pears to maintain their shape during baking without becoming mushy.
Swap whole wheat pastry flour for all-purpose flour for a lighter texture if preferred.
Add a sprinkle of chopped toasted walnuts on top before baking for extra crunch.
Serve with a dollop of whipped cream or vanilla ice cream to complement the warm spices.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 15–20 seconds until slightly warm.

How to Serve

A slice of cake with two layers is shown on a white plate with a silver fork beside it. The bottom layer is light brown, soft, and crumbly, while the top layer is a shiny caramel glaze with orange slices arranged in lines, covering the whole cake slice. In the background, there is a white plate holding the rest of the cake, showing the same two layers, with one piece missing. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different fruits instead of pears?

Yes, apples, peaches, or nectarines can be good substitutes and will work well with the spice blend in this cake.

What if I don’t have maple sugar?

Brown sugar is a perfect alternative, adding similar sweetness and moisture to the topping and batter.