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:
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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.
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!