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This cake recipe was originally made with rhubarb.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:
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Pear Pecan Upside Down Cake
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!
- Total Time: 1 hour
- Yield: 8 servings
Ingredients
3-4 pears (I use Bartlett)
For the caramel:
- 2 oz. (60g) unsalted butter, at room temperature
- ½ cup (100g) brown sugar, lightly packed
- 1 tablespoon bourbon or whisky or cognac
- ¼ cup pecans
For the cake batter:
- 4 oz. (120g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 and ⅔ cups (230g) all-purpose or cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract (or 1 teaspoon of vanilla paste)
- 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 pears in large pieces or halves.
For the caramel:
- The next step I do it directly in the pan, but you can melt all in a small saucepan and then add it to the pan.
- Add 20z (60g) of the total amount of butter in pieces to the pan. Pop into the oven and let melt.
- Remove, scatter the brown sugar on top and the bourbon and return to the oven until it starts to dissolve.
- Remove from the oven, mix quickly with a spoon, spread to cover the bottom and add the pecans, scattering them or in the pattern you want. Do this quickly.
- Arrange the pear pieces on top and reserve.
For the cake batter:
- In a large bowl, beat butter until creamy, about 1 minute, and then slowly add the granulated sugar while beating. You need to cream it, so it will take 3-4 minutes until it is light and airy.
- Add eggs, one at a time, beating well after each addition.
- Add the vanilla and mix.
- Sift the dry ingredients (flour, baking powder, and salt) and add them in 3 additions alternating with the sour cream in 2 additions. That means you begin and end with flour.
- I have the dry ingredients measured and sift them directly over the butter mixture. Whatever works for you.
- Mix thoroughly but don’t overbeat, or the cake will be tough.
- Pour the cake batter carefully over the pears (the caramel will have hardened).
- With the back of a spoon or a spatula, spread the batter to cover the fruit completely.
- Bake for 45 minutes, or until dry and a tester inserted comes out clean. Some juices might appear around the rim. That is a good sign!
- Remove from the oven and let stand for 3-5 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.
- Lightly shake the pan sideways to loosen the fruit and caramel, run a smooth-bladed knife around the edges if some batter is stuck, and then carefully invert the cake onto the serving plate.
- Do this by putting the platter upside down on top of the cake pan. With a kitchen towel (the pan is very hot) grab the ends. Your hands should be grabbing both the plate and the pan simultaneously; then turn everything upside up.
- 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.
- I like to eat it warm with whipped cream, or plain at room temperature.
- Keep it refrigerated after 1 or 2 days, wrapped in plastic.
Notes
- Pears: I like to cut them in halves, 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, consider 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 you can, 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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Gloria Baker says
I love pears and this look just beautiful!!
mividaenundulce says
We don't have rhubarb here, and I saw a lot of recipes made with that vegetable, and I just want to know how it taste, but there is no way, and it's not because the season, it's because we don't have it 🙁
But what we have a lot and during all the year are pears and pecans, so this upside down cake is perfect for us.
Alice @ Hip Foodie Mom says
By the way, I don't see the recipe on Erin's blog? (did my first comment show up?)
Alice @ Hip Foodie Mom says
Paula,
I think you describe things effortlessly and beautifully!! "So ridiculously rich both in texture and flavor, the crunchy caramelized pecans and smoky flavor of the soaked cake and the pears, adding that perfect aftertaste that has you wanting to stay in that moment a bit longer before it disappears." HELLO. Damn, made me wish I had that taste in my mouth!
When you bake as much as we do (or all food bloggers in general), you have to give the baked treats or food away. . or we would all be 300 lbs! But, like you, with my orange almond tart, I couldn't part with it so I only gave away one slice and just about ate the rest. so good! I have never made an upside cake! Adding this to my list!
e / dig in says
i have no ida paula how you can not devour evry single crumb of what you bake - it's always so delicious looking.
i agree with you, i love using rich dairy products like sour cream in baking, it makes them rich and moist but somehow light and fluffy too.
this looks delicious, and as it is also autumn here and i have a new lot of beurre bosc pears from my parents to cook with, this may be the recipe i try!
thank you as always for a wonderful post.
Abbe Odenwalder says
Paula, this looks sooo good. Pears and pecans. I'm saving this for my fall recipes. Can't wait!
yummychunklet says
Oh, how delicious! Pears are my favorite fruit!
Liz Berg says
The rhubarb version was phenomenal, but your pear pecan cake looks just as good!
laurasmess.me says
This is such a beautiful, elegant cake Paula! I actually think the pear looks much prettier than the rhubarb, but I am sure both would taste so divine! Love adding sour cream to cakes also. I've also recently been adding coconut cream, as a plant-based alternative, and it works brilliantly (maybe not with this recipe though!). Thanks for sharing!
Guru Uru says
I love the flavour of pear and pecans together, sounds delicious 🙂
Cheers
Choc Chip Uru
thelittleloaf says
That cake looks beautifully juicy, yum!
Deb says
Even though our seasons are the opposite of yours I am enthralled with the Pear and Pecan Upside Cake! The photos do a mighty justice to the sparkling pecans and creamy pears!
Renee says
Beautiful cake Paula and I'm thrilled to see an upside down cake with something other than pineapple. Love it!
The Ninja Baker says
Your cake looks like something you'd pick up from a French patisserie, Paula. And your pear, pecan and caramel combo sounds divine!
Cher Rockwell says
There are some times when I would gladly give up my kale for fresh figs 🙂
Beautiful cake - your seasonal adaptation is perfect
miss messy says
This looks amazing. My kind of dish! Yummy 🙂
Medeja says
I agree about dogs and rhubarb but not sure about kale:D
Pears with pecan sounds nice.:)
cooking with curls says
I could go for a piece of that cake right about now 🙂 It looks delicious!!!
Cathleen says
Love pears and I like them better in desserts than apples. Your cake is very pretty!
Angie Schneider says
This looks DIVINE! I had only apple and pineapple upsidedown cakes before...love the combo of the pecans and pears. Irresistible!