Spiced Pear Upside-Down Cake Recipe Perfect for Fall

There’s something magical about the combination of warm spices and juicy pears baked into a buttery, caramelized topping. The first time I made this Spiced Pear Upside-Down Cake, I knew it was destined to become a fall favorite. It’s the kind of dessert that fills your home with cozy aromas and impresses every guest at the table. Whether it’s for a holiday dinner or a quiet Sunday afternoon, this cake is as stunning as it is delicious.

Upside-down cakes always bring a bit of nostalgia, don’t they? The flip is like a dramatic reveal, showcasing those golden, glossy pears nestled in a rich spiced caramel. And trust me, this is no ordinary upside-down cake. The addition of cinnamon, nutmeg, and cardamom gives it a warmth that pairs beautifully with the natural sweetness of ripe pears. Plus, the tender sponge cake beneath is so moist and buttery, you might find yourself reaching for seconds—or thirds!

Let’s talk practicality, too. This recipe doesn’t require fancy ingredients or complicated techniques. If you’ve got a few fresh pears and basic baking staples, you’re already halfway there. Ready to bake a cake that looks like a masterpiece but feels like a hug? Let’s make it!

Why You’ll Love This Recipe

• Perfectly Spiced: The blend of cinnamon, nutmeg, and cardamom gives this cake a cozy, fall-inspired flavor that’s irresistible.
• Simple Ingredients: You likely have most of the items already in your pantry, so no need for a last-minute grocery run.
• Impressive Presentation: The caramelized pear topping makes this dessert look straight out of a bakery, but it’s surprisingly easy to achieve.
• Versatile: Great for holiday dinners, family gatherings, or even as a casual afternoon treat with coffee.
• Moist and Delicious: The sponge cake is tender and buttery, complementing the sweet pears beautifully.

What sets this recipe apart is how effortless it feels while delivering show-stopping results. You don’t need to be a professional baker to wow your guests with this dessert. The caramel topping is foolproof, and the pears bake into a perfectly soft texture. Plus, the spices add an unexpected layer of depth to the classic upside-down cake. It’s truly a dessert to remember.

What Ingredients You Will Need

This Spiced Pear Upside-Down Cake uses basic ingredients that come together to create something extraordinary. Here’s what you’ll need:

• Ripe pears: Choose firm but ripe pears like Bartlett or Bosc for the best results. Peel and slice them thinly for an even topping.
• Brown sugar: Adds richness and depth to the caramel topping.
• Unsalted butter: Used both in the topping and the cake batter for a luscious texture.
• Ground cinnamon: A warming spice that pairs beautifully with pears.
• Ground nutmeg: Adds a hint of earthiness to the cake.
• Ground cardamom: Optional but highly recommended for a unique, aromatic touch.
• All-purpose flour: Provides structure for the cake. You can substitute with a gluten-free flour blend if needed.
• Baking powder: Helps the cake rise and stay fluffy.
• Salt: Balances the sweetness and enhances the flavors.
• Granulated sugar: Sweetens the cake without overpowering the spices.
• Eggs: Adds richness and helps bind the cake together.
• Whole milk: Creates a tender crumb. Use almond milk or oat milk for a dairy-free version.
• Vanilla extract: Adds a subtle sweetness and depth of flavor.

If you can’t find fresh pears, canned pears will do the trick, though they may be a bit softer after baking. Just make sure to drain them thoroughly before using.

Equipment Needed

You don’t need fancy tools to make this Spiced Pear Upside-Down Cake. Here’s what you’ll need:

• 9-inch round cake pan: Essential for creating the upside-down effect. A springform pan works too, but you’ll need to line the bottom to prevent leaks.
• Mixing bowls: One for the topping and one for the cake batter.
• Whisk: To mix the dry ingredients evenly.
• Hand mixer or stand mixer: Makes creaming the butter and sugar easier, but you can use a sturdy whisk and some elbow grease if you prefer.
• Spatula: Ideal for spreading the batter evenly over the pears.
• Peeler and knife: To prepare the pears.

If you don’t have a round cake pan, you can use a square pan or even a cast iron skillet. Just keep an eye on the baking time, as it may vary slightly.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and grease your 9-inch round cake pan generously with butter.
2. Prepare the topping: In the pan, melt 1/4 cup (60g) unsalted butter over low heat. Sprinkle 1/2 cup (100g) brown sugar evenly over the melted butter. Arrange the sliced pears in a circular pattern over the sugar and butter mixture.
3. Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon salt.
4. Cream butter and sugar: In a large bowl, beat 1/2 cup (120g) unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy, about 2-3 minutes.
5. Add eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract.
6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup (120ml) milk. Start and finish with the dry ingredients, mixing until just combined.
7. Spread batter: Carefully spread the batter over the pears in the pan, using a spatula to smooth the surface.
8. Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and invert: Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then carefully invert onto a serving plate.

Pro tip: If the pears stick to the pan, gently lift and place them back onto the cake. It’ll still look gorgeous!

Cooking Tips & Techniques

• Choose the right pears: Firm but ripe pears work best for this recipe. If they’re overripe, they may become too soft during baking.
• Don’t overmix: When combining the wet and dry ingredients, mix just until combined to avoid a dense cake.
• Caramel troubleshooting: If the butter and sugar separate while melting, gently stir them back together before adding the pears.
• Test for doneness: Use a toothpick to check the center of the cake. If it comes out clean, your cake is ready.
• Serve warm: This cake is best enjoyed slightly warm when the caramel topping is gooey and the spices are aromatic.

Variations & Adaptations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make this cake suitable for gluten-sensitive guests.
• Dairy-Free Version: Replace butter with plant-based alternatives and use almond or oat milk instead of whole milk.
• Apple Swap: Don’t have pears? Substitute with sliced apples for a similar flavor and texture.
• Nutty Twist: Sprinkle chopped walnuts or pecans over the caramel topping before adding the pears.
• Spice It Up: Add a pinch of ground ginger or cloves to the batter for an even bolder flavor profile.

One variation I’ve tried is adding a splash of dark rum to the caramel topping—it gives the cake a subtle depth that’s perfect for grown-up gatherings!

Serving & Storage Suggestions

This Spiced Pear Upside-Down Cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. For a cozy vibe, pair it with a cup of spiced chai or hot apple cider.

To store, cover the cake tightly with plastic wrap and refrigerate for up to 3 days. Before serving, gently warm slices in the microwave for about 10-15 seconds. If you’d like to freeze the cake, wrap it in plastic wrap and aluminum foil, and store it for up to 2 months. Let it thaw in the fridge overnight before reheating.

Nutritional Information & Benefits

While this cake is undoubtedly a treat, it does have some redeeming qualities:

• Calories: Approximately 280 per slice (based on 12 servings).
• Healthy fats: The butter provides a satisfying richness.
• Natural sweetness: Pears are high in fiber and vitamins like C and K.
• Spices: Cinnamon and nutmeg have anti-inflammatory properties.

If you’re watching your sugar intake, you can reduce the brown sugar slightly without compromising the flavor.

Conclusion

This Spiced Pear Upside-Down Cake isn’t just a dessert—it’s a celebration of fall flavors and cozy moments. The buttery caramel and warm spices make this cake a crowd-pleaser, while the simplicity of the recipe ensures you can whip it up anytime.

I love this cake for its versatility and beauty. It’s the perfect balance of sweet, spiced, and hearty, and it never fails to bring smiles to everyone who tries it. So grab your pears and spices, and get baking!

If you try this recipe, let me know how it turned out in the comments below. I’d love to hear your variations and tips. Happy baking!

FAQs

Can I use canned pears instead of fresh?

Yes, but make sure to drain them thoroughly and pat them dry to avoid excess moisture in the cake.

What’s the best way to flip the cake?

Let the cake cool for 10 minutes, then place a serving plate over the pan and flip quickly but carefully. Use oven mitts for safety!

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day ahead and store it in the refrigerator. Warm it slightly before serving for the best flavor.

What other fruits can I use?

Apples, peaches, or even pineapple work well in this recipe—just adjust the spices to complement the fruit.

How do I prevent the caramel topping from sticking?

Grease your pan generously with butter, and let the cake cool for 10 minutes before flipping. Any stuck pieces can be gently removed and replaced.

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