Pears, pecans, and caramel form the top layer of this fabulous upside-down cake.
Juicy, sweet, crunchy, and moist, look no further for one of the best fall cakes ever!
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This cake recipe was originally made with rhubarb. So it was really a spring cake.
The fact that I couldn't find it made me choose fresh pears and buttery pecans. Very traditional I know, but then upside-down cakes are exactly that, old-fashioned and wonderful.
Boy, am I glad I did make it anyway! Because it's fair to say it's one of my favorite upside-down cakes of all time. The batter plays a big role too, of course.
What I wasn't expecting is for it to be so good.
So ridiculously rich both in texture and flavor, the crunchy caramelized pecans and smoky bourbon flavor soaking the cake and the pears, adding that perfect aftertaste that has you wanting more.
Feel free to omit it if kids are eating this cake.
Before we go deeper into this particular recipe, let me tell you that liquors in general, and bourbon in particular, are my middle baking name sometimes.
I find that even a small amount delivers big-time with that caramelized flavor that can't be achieved with any other flavoring.
Yes, I use liquors as flavorings. They are that in essence, aren't they?
As with any plain cake that has added fat in the form of creamy soft cheese - be it sour cream, mascarpone, creme fraiche, or the like - the moistness is incomparable.
The cake batter will be enough to comfortably cover the cake.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, 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 you keep track of 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.
- 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: this is the trickiest part of making an upside-down cake. The cake has to be removed while hot; otherwise, the caramel will harden and stick to the pan making it impossible to remove it in one piece.
- Keeping: after 1-2 days 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 an option too, though it will never be the same, in my opinion. But it can be done, well wrapped.
- 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:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Pear Upside Down Cake
Ingredients
- 4 pears
For the caramel:
- ¼ cup unsalted butter, 4 tablespoons
- ½ cup brown sugar, light or dark, lightly packed
- 1 tablespoon bourbon, or whisky or cognac, optional
- 10 pecan pieces, optional, to fill some gaps
For the cake batter:
- ½ cup unsalted butter, 8 tablespoons, at room temperature
- 1 cup 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 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. Arrange the pear pieces 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 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!