This rustic pear upside-down cake combines the natural sweetness of pears with warm, spicy ginger for a comforting dessert that's easy to make at home.
Caramelized pear slices on top of a moist spiced cake create a beautiful presentation and a delicious flavor contrast.
Ideal for autumn or winter treats, this cake pairs wonderfully with tea or a scoop of vanilla ice cream.
Why You’ll Love This Recipe
- Using fresh ripe pears ensures a juicy, flavorful topping that caramelizes nicely during baking.
- Ginger adds warmth and a mild spiciness that complements the sweet pears without overpowering them.
- The caramelized brown sugar base on the pan creates a shiny, sticky topping once inverted, enhancing both texture and flavor.
Rustic Pear and Ginger Upside-Down Cake
This moist pear upside-down cake features warm ginger and caramelized pears baked to perfection, creating a cozy and delightful dessert.
- Prep time
- 20 minutes
- Cook time
- 45 minutes
- Servings
- 8
- Yield
- 8 servings
Ingredients
- 1/4 cup (57 g) unsalted butter, melted
- 1/2 cup (100 g) packed light brown sugar
- 3 ripe pears, peeled, cored, and sliced into 1/4-inch thick wedges
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120 ml) sour cream or plain yogurt
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pear Topping Preheat your oven to 350°F (175°C). Brush a 9-inch (23 cm) round cake pan with some melted butter. Sprinkle the light brown sugar evenly over the bottom. Arrange the pear slices decoratively over the brown sugar in a single layer.
- Make the Cake Batter In a medium bowl, sift together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg. In a large bowl, whisk the granulated sugar with the melted butter, then add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake the Cake Pour the batter evenly over the arranged pears in the pan, spreading gently to cover. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean and the edges are golden brown. The internal temperature should reach at least 200°F (93°C) to ensure doneness.
- Cool and Serve Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully invert the cake onto a serving plate so the pear topping is on top. Let it cool slightly before slicing and serving warm or at room temperature.
Helpful Tips
- Use ripe but firm pears like Bartlett or Bosc for best texture and flavor.
- If you want a stronger ginger flavor, you can add 1/4 teaspoon of freshly grated ginger to the batter in addition to ground ginger.
- Make sure to grease the pan thoroughly to help the caramelized topping release easily when inverted.
- Serve with whipped cream or vanilla ice cream for an indulgent finish.
Storage and Make-Ahead
Store any leftovers covered at room temperature for up to 2 days.
For longer storage, wrap the cake tightly and refrigerate for up to 4 days.
Reheat slices gently in the microwave or oven before serving.
Frequently Asked Questions
Can I use canned pears instead of fresh pears?
Fresh pears are best for texture and flavor, but if using canned pears, drain them well and pat dry to avoid excess moisture in the caramel layer.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Also, the cake should reach an internal temperature of 200°F (93°C).
Can I make this cake gluten-free?
Yes, replace the all-purpose flour with a gluten-free baking blend that measures 1:1 for best results and ensure all other ingredients are gluten-free.
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