We’ve all enjoyed cake from time to time. My family loves this upside down pear cake. I make it to bring to friend’s places and everyone loves it. It’s so easy to make and yet so delicious. It has become one of our favourites. I do enjoy baking and cooking simple things and this dessert recipe is one of those simple ones.
The ingredients for upside down pear cake
Simple ingredients with the addition of pears and you have a delicious, moist, scrumptious dessert.
The ingredient list:
- 1/2 cup dark brown sugar
- 1/4 cup butter (1/2 stick)
- 2 Bosch pears
- 1 1/3 cups all-purpose flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 3/4 cup milk
- 1 egg
- 1 teaspoon vanilla
- rind and juice of 1 lime
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Preheat the oven to 350 degrees F.
Let’s start with the pears and the caramel that the pears will be baked in to form the top of the upside down cake. Wash and core the pears. Slice them into 1/4 slices and set them aside. Let’s work on the caramel. I use a 10-inch cast-iron pan to bake mine, but you can use your favourite baking dish. It doesn’t have to be circular, it could be square.
I add the butter and brown sugar into the cast-iron pan and allow them to melt. Once the butter has melted, remove the pan from the heat. If you are using a baking dish, melt the butter and sugar in a pan and pour them into the baking dish.
Arrange the pears on top of the buttery sugar. You can make any kind of pattern you like here, or just lay them down randomly. At this point, you could also add some nuts such as pecans or walnuts into the pan. They add a delicious nutty and crunchy flavour to the end product.
We are now ready to make the batter. In a large bowl, mix together the flour, sugar, baking powder, and salt. In a separate small bowl, mix together the vegetable oil, milk, egg, and vanilla. Mix until the egg is well mixed into the rest. Alternatively, you can whip the egg separately and then mix it into the milk and oil.
I find using oil in this dessert recipe keeps it moist, yet light. Butter tends to make it heavier and a little more dense. In the past, I have used vegetable oil as well and a mix of olive oil and vegetable oil. You can also use a lighter olive oil by itself. It all works really well in this recipe.
Mix the milky egg mix into the dry ingredients and combine well to form a batter. Mix well so that the batter has a pourable consistency. Make sure to get rid of any lumps as they form. Add the rind and juice of lime to the batter and continue to mix to evenly spread them into the batter.
Gently pour the batter on top of the pears and spread it evenly so that all the pears are covered, however, make sure that the pears don’t move. Gently lift the cast-iron pan or baking dish and place it onto the middle rack of the oven. Allow it to cook for 40-45 minutes and check the readiness by inserting a toothpick or sharp knife into the center. The cake is ready if the toothpick comes out clean.
Allow the upside down pear cake to cool down for about 5 minutes. Then place a plate or platter on top of the cast-iron pan or baking dish and flip the dessert over onto the plate. There might be a little bit of sugary liquid on the bottom of the pan. If there is any, pour it on top and allow it to soak in.
Once the cake has cooled down for a few minutes, you are ready to enjoy it. I like to serve it with a side of ice cream, whipped cream, and a cup of coffee.
Upside Down Pear CakeCourse: DessertCuisine: CanadianDifficulty: Easy
My upside down pear cake is moist, buttery, tender, and outright delicious. A caramelized pear “bottom” that is turned upside down once baked.
1/2 cup dark brown sugar
1/4 cup butter (1/2 stick)
2 Bosch pears
1 1/3 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla
rind and juice of 1 lime
- Preheat the oven to 350 degrees F.
- Wash and core the pears. Slice them into 1/4 inch or so thick slices and set them aside.
- Heat a cast-iron pan and add the butter and brown sugar to it. Allow them to melt and remove the pan from the heat.
- Arrange the pear slice on top of the butter and brown sugar mix. Set aside.
- In a large bowl mix the flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the vegetable oil, milk, egg, and vanilla.
- Add the liquid to the bowl with the flour. Mix together to form a cake batter.
- Add the juice and rind of the lime and mix well to evenly distribute into the batter.
- Gently pour the batter onto the pears, ensuring that the pears don’t move around.
- Bake for about 40 -45 minutes or until a toothpick stuck into the center of get cake comes out clean.
- Once baked, remove from the oven and allow it to cool down for about 5 minutes then turn it onto a platter and allow it to cool down some more.
- Serve with a side of ice cream, whipped cream, or both.
Frequently Asked Question
Can I use a different type of fruit for this cake?
Yes, you can use lots of other fruits for this cake. Such as apples, cherries, pineapple, strawberries, etc. Replace the pears with any kind of fruit you like.
Why do you bake the cake upside down?
The reason for baking it upside down is so that the fruit at the bottom cooks evenly and caramelized. It also helps lock the moisture in.
Do you need to grease the cast-iron pan or baking dish?
No, there is no need to grease it. The buttery caramel ensures that once flipped the whole cake comes out easily. It has enough grease in it from the butter.
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