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Spiced Pear Upside Down Cake Recipe

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★★★★★

4.8 from 136 reviews

This Spiced Pear Upside Down Cake is a delightful autumnal dessert featuring tender slices of ripe pears caramelized with maple sugar and butter, layered beneath a moist, warmly spiced whole wheat cake. The cake boasts notes of cinnamon, ginger, nutmeg, and cloves, delivering a cozy, comforting flavor profile that’s perfect for fall gatherings or a special treat. Baked to a golden-brown perfection and inverted to reveal a glistening pear topping, this cake combines rustic charm with elegant presentation.

Ingredients

Scale

Pear Topping

  • 1/3 cup Maple Sugar (or Brown Sugar)
  • 3 Tbsp. Salted Butter, Melted
  • 2 Ripe Pears, Peeled, Cored, and Sliced

Cake

  • 6 Tbsp. Salted Butter, Softened
  • 3/4 cup Maple Sugar (or Brown Sugar)
  • 2 Large Eggs, Separated
  • 2 Tbsp. Pure Vanilla Extract
  • 1 cup Plus 2 Tablespoons Whole Wheat Pastry Flour
  • 1 1/2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/4 tsp. Freshly Grated Nutmeg
  • 1/8 tsp. Ground Cloves
  • 1/4 cup Whole Milk
  • 1/4 tsp. Cream Of Tartar

Instructions

  1. Prep and Make Topping: 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 cake pan.
  2. Arrange the Pears: Arrange the pear slices in a neat, decorative, overlapping pattern on top of the butter and sugar mixture to create an attractive topping once inverted.
  3. Make the Batter Base: In the bowl of a stand mixer, beat the softened butter and maple sugar for the cake until light and fluffy, approximately 5 minutes. Add the egg yolks and vanilla extract and beat until fully combined and smooth.
  4. Combine Wet and Dry Ingredients: In a separate medium bowl, whisk together the whole wheat pastry flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. With the mixer on low speed, add half of the dry ingredients to the butter mixture and beat until just combined. Then add the milk and beat again. Finally, add the remaining dry ingredients and beat until just combined, taking care not to overmix.
  5. Whip and Fold Egg Whites: In a clean bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form. Gently fold the whipped egg whites into the cake batter gradually, folding carefully to maintain the lightness and avoid deflating the mixture.
  6. Assemble and Bake: Carefully spread the finished batter evenly over the arranged pear slices in the cake pan. Place the pan in the preheated oven and bake for 40 to 50 minutes, or until the cake is golden-brown on top and springs back lightly when touched.
  7. Invert and Serve: Let the cake cool in the pan on a wire rack for exactly 10 minutes. Place a serving plate over the top of the pan, then using oven mitts, carefully and swiftly flip it over so the pears become the top layer. Let the pan sit inverted for about a minute before lifting it off. Serve the cake warm to enjoy the best flavors and textures.

Notes

  • Maple sugar can be substituted with brown sugar if unavailable.
  • Be gentle when folding in the whipped egg whites to keep the batter airy and fluffy.
  • Allowing the cake to cool for 10 minutes before inverting helps the topping set and prevents sticking.
  • Whole wheat pastry flour gives a slightly nutty texture; for a lighter cake, you can substitute with all-purpose flour, but the flavor will vary.
  • Serving the cake warm enhances the caramel flavor of the pears and the spices.

Keywords: Spiced Pear Upside Down Cake, Pear Cake, Upside Down Cake, Spiced Cake, Whole Wheat Cake, Autumn Dessert, Maple Sugar Cake

Find it online: https://nayabaker.com/spiced-pear-upside-down-cake-recipe/