Pears and caramel form the top layer of this fabulous upside-down cake. It's juicy, sweet and moist. look no further for one of the best fall cakes!
Caramel pear cake
I was supposed to make a rhubarb cake but couldn't find any. So I used seasonal pears like I could've used any other fruit.
So the cake turned out to be way more traditional than originally intended, I know. But then, upside-down cakes are exactly that: old-fashioned and wonderful.
Well, I am glad I baked it anyway because it's fair to say it's one of my favorite upside-down cakes of all time.
I wasn't expecting it to be so good. It's seriously rich in both texture and flavor.
And though my trusted pear snack cake will always be a must for Fall baking, today's recipe is my go-to when I want a richer cake that can double as a dessert.
It has a few scattered crunchy caramelized pecans that you can use more of. The smoky bourbon flavor soaks the cake and the pears, adding that perfect aftertaste that has you wanting more.
The vanilla cake batter is anything but plain when it comes to texture. With the addition of a creamy soft cheese-be it sour cream, mascarpone, creme fraiche, or the like-the moistness is incomparable.
Before we go deeper into this particular recipe, let me tell you that liquors in general, and particularly bourbon, can be my middle baking name. Even a small amount delivers a big-time flavor with that unique caramelized accent that can't be easily achieved with extracts. This orange caramel cake is a great example.
Yes, I use liquors as flavorings. They are that, in essence, aren't they?
Steps to make this pear cake
Caramel
You can make it directly on a pan or skillet first if that feels more comfortable.
The very dark color is because I use dark brown sugar.
Pears
Peel and core them first.
I like to cut halves or quarters, but this is personal as I like to bite into the fruit as much as into the cake.
You can also cut wedges and make a round pattern.
A few pecans fill the gaps, and you can omit them if you're not a fan or use walnuts.
Cake batter
It's thick but simple to make. It should cover the pears.
Add it in large mounds and then spread them. Don't dump the whole batter in the middle as it will be more difficult to spread evenly.
Baking
We still rely on the cake tester inserted, which should come out clean. Just remember that the pears are juicy, and the crumbs might be moister than regular ones if you go all the way and reach the pears with the tester.
Vintage Kitchen Tip
Invert the cake onto a platter while it's still hot, or the caramel will harden and stick to the pan. First, I recommend you run a smooth-bladed knife around to unstuck any bits.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Pears: I like to cut them in halves, or quarters at the most so that they hold their shape during baking. But you can slice them thinner and make a circular pattern.
- Caramel: work quickly once you put it in the pan so that you can cover the bottom before it starts hardening.
- Patterns: I don't pay much attention to patterns, but if you do, take into account how the slices will be cut so that every one of them has pears and pecans.
- Removing it from the pan: this is the trickiest part of making an upside-down cake. It must be removed while hot; otherwise, the caramel will harden and stick to the pan making it impossible to remove it in one piece.
- Storing: after 1 or 2 days at room temperature under a cake dome or covered in plastic wrap, I like to refrigerate it (though it usually doesn't last that long) because fruit tends to ferment, especially in a warm environment. Freezing is also an option, though the texture will never be the same, in my opinion. But you can.
- Variations: most fruits are wonderful for an upside-down cake. I love peaches, mangoes, pineapple, apples, and blueberries. You can flavor the batter too with citrus zest or ground spices.
Related recipes you might like:
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Pear Upside Down Cake (with brown sugar caramel)
Ingredients
- 4 pears
For the caramel:
- ¼ cup unsalted butter
- ½ cup dark brown sugar, lightly packed
- 1 tablespoon bourbon, or whisky or cognac, omit if making it for children
- 10 pecan pieces, optional, to fill some gaps
For the cake batter:
- ½ cup unsalted butter, at room temperature
- 1 cup brown sugar, light or dark
- 2 eggs, large, at room temperature
- 1 ½ teaspoons vanilla extract, or 1 teaspoon vanilla paste
- 1 ⅔ cups all-purpose flour, or cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sour cream, at room temperature
Instructions
- Preheat the oven to 350°F (180°C).
- Have ready a 9-inch round pan (without removable bottom is my recommendation, unless you know you pan has a very tight bottom).
- Peel, core and cut 4 pears in half or quarters.
For the caramel:
- You can make it in a small saucepan and then pour it to the pan. Or directly in the pan.
- Add ¼ cup unsalted butter in pieces to a skillet and stir to melt over medium/low heat. Or add the butter pieces to the pan. Pop into the oven until melted.
- Scatter ½ cup dark brown sugar on top and 1 tablespoon bourbon, if using, and stir to dissolve in the skillet or return the pan to the oven until it starts to dissolve.
- Pour the caramel into he pan or remove it from the oven and stir quickly with a spoon, spreading to cover the bottom. A
- Arrange the pear slices or halves on top, cut side down, in any pattern you want, and fill gaps with 10 pecan pieces (you can add more or none at all). Do this quickly. Reserve.
For the cake batter:
- In a large bowl, beat ½ cup unsalted butter until creamy, about 1 minute. Slowly add 1 cup brown sugar while beating for about 3 minutes, until light and airy.
- Add 2 eggs, one at a time, beating well after each addition.
- Add 1 ½ teaspoons vanilla extract and mix.
- Sift the dry ingredients: 1 ⅔ cups all-purpose flour, 2 teaspoons baking powderand ½ teaspoon salt. You can use a medium bowl or have them measured and sift them directly over the butter mixture, whatever works for you.
- Add them in 3 additions to the butter mixture, alternating with 1 cup sour cream in 2 additions. That means you begin and end with the flour mixture. Mix to integrate well at low speed or with a spatula, but don't overbeat or the cake will be tough.
- Pour the cake batter in mounds carefully over the pears (the caramel will have hardened). With the back of a spoon, a spatula or an offset spatula, spread the batter to cover the fruit completely.
- Bake for about 45 minutes, or until a cake tester or toothpick inserted comes out clean. Some juices might appear around the rim. That is a good sign!
- Remove from the oven and let stand for 3 to 5 minutes on a wire rack. Have ready the serving platter. You must be quick and invert the cake while still very hot to prevent the caramel from hardening.
- Run a smooth-bladed knife around the edges to unstuck the batter where needed, and lightly shake the pan sideways to loosen the fruit and caramel. Place the serving plate upside down on top of the cake pan, with a kitchen towel (the pan is very hot) grab both the plate and the pan simultaneously and then carefully invert the cake.
- Lift the pan carefully. Some fruit or pecans might still be stuck. It happens. Remove them with a knife or spatula and arrange them on the cake where they were originally.
- Let the cake cool on a wire rack.
- Serve it warm with whipped cream, or plain at room temperature.
- Store it covered in plastic wrap or a cake dome for 1 day, then refrigerate it, well covered to prevent dryness.
Linda Sinemus says
I looked several times to see when to add the vanilla but I think you omitted that in the instructions. So I used common sense and added it to the wet batter after creaming the butter, sugar and eggs. I had purchased 6 Bartlett pears in the “rotten produce” section of the store, AKA “reduced for quick sale” and used 4 of them to make this cake. It made a wonderful winter cake, perfect for a snowy Sunday afternoon. It’s delicious!
Paula Montenegro says
Hi Linda! Thanks for the heads up on the vanilla. It's been added. Great use of your pears. Have a great week!
Caroline @Whipped says
This looks SO GOOD! I can't wait to try it. Beautiful. Excited to discover your blog.
jen says
Yours look amazing! I'll definitely have to try it with a different fruit other than rhubarb. Pears sound fantastic!
Teresa says
It looks just beautiful with the big slices of pear and the whole pecans. Definitely an autumn cake.
Cocoa and Lavender says
This looks insanely good - I want a piece STAT!
Jora says
I am so impressed by your willpower! It's hard enough for me to share the things I bake with my husband 🙂 let alone only eating half of a slice before giving them away....I'd be curious to know how this one does in the freezer. I've never tried freezing a cheesecake, but you've made me want to try it.
Carol | a cup of mascarpone says
This looks seriously incredible, Paula! There is nothing better than a sweet juicy pear...and in a moist upside down cake with pecans, it has to be absolutely heavenly! Pinning this minute! 🙂
gfcelebration says
What a beautiful job, Paula. We also loved this recipe and like you, we also used pears. A perfect combination.
galettista says
I love the way your cake looks with the pear quarters and whole pecans...the smaller pieces get lost in the caramel. I think I'll try making this again with pears.
smarkies says
it looks great! Pears and pecans sound great.
Love it!
Cindy says
Pears are the perfect addition! This really was one yummy dessert--glad you have a slice in the freezer for 'research'. Grand idea!
Laura Dembowski says
Wow no kale either? Such a bummer! This cake looks fab! I made a very similar recipe and it froze and reheated perfectly, pears and all. I freeze a ton of my baked goods. Sometimes it's too hard to give them away!
Nancy @ gottagetbaked says
This is heavenly, Paula. I love upside down cakes and pear is one of my favourite fruits. I can't wait until they're in season here again so that I can make this. And don't knock your writing style - you always find the right words to convey a feeling, taste or experience. I treasure every word and every beautiful photo you put on this blog.
Andrea_TheKitchenLioness says
Paula, very smart to be using seasonal pears and pecans in this lovely upside-down cake, it certainly looks and sounds delicious. Wasn´t this one fabulous recipe?! Nice to see that you made "one large" version that turned out so very pretty!
Have a great Wednesday!