Spiced Pear Upside-Down Cake with Caramelized Pears and Warm Spices
By Mason Brooks
Cook
35 min
Total
45 min
Servings
4
Level
Medium
Pear cake is a simple, elegant dessert that can be served hot. Thinly sliced pears are baked with butter and sugar. A whole-wheat cake with spices, such as cinnamon, ginger, and nutmeg, is used as a base for the pear slices.
The topping is made of sliced ripe pears cooked in butter and brown or maple sugar. Whole wheat pastry flour is included in the batter to provide additional flavor and texture without significantly increasing the batter's weight compared to regular flour. Other ingredients in the batter include maple sugar, vanilla, milk, egg yolks, and softened butter. Baking powder and spices are added to the batter to provide additional flavor and fluffiness in each bite.
The cake is baked when the top is golden brown and a toothpick inserted into the cake portion comes out with moist crumbs but no batter. Beat egg whites and cream of tartar until stiff peaks form. Fold egg whites into cake batter gently. A common error is overbeating the batter, which can make the cake heavier.
Invert the cake after 10 minutes to serve it. The warm pear topping should release neatly. The cake can be served plain or with whipped cream, vanilla ice cream, or vanilla pudding. Store leftovers in the refrigerator for 3 to 4 days. Bring refrigerated slices to room temperature or warm them before serving.
Why you'll love this recipe
- It's good for a family dessert because pear slices on top of the cake add visual appeal, No frosting or other toppings are needed after baking.
- Warm spices are common fall baking ingredients, Maple sugar and fresh pears add sweetness without overwhelming the taste of pears.
- Whipped egg whites added to a high-fat cake batter make slices feel less heavy when served with common beverages, including coffee and tea, after meals.
- The 9-inch round baking dish is a good option for serving less formal guests. Slices of pear placed on top of the cake, after the cake is inverted, look attractive.
- Leftover slices can be refrigerated for several days and eaten cold or reheated along with the pears and cake.
- It is an advantage for pear bakers because ripe pears hold their shape better than unripe pears, which turn into a pear puree when baked.
Ingredients
- •3 tbsp salted butter (melted and allowed to cool slightly)
- •2 ripe pears (peeled, cores removed, and cut into slices approximately 1/4 inch thick)
- •⅓ cup brown sugar or maple sugar
- •2 large eggs (separated into yolks and whites)
- •1 tsp ground cinnamon
- •6 tbsp salted butter (softened to approximately 70°F)
- •1 cup whole wheat pastry flour (plus 2 tablespoons)
- •2 tbsp vanilla extract
- •¼ cup whole milk
- •½ tsp ground ginger
- •¾ cup maple sugar
- •¼ tsp cream of tartar
- •1 ½ tsp fresh baking powder
- •⅛ tsp ground cloves
- •½ tsp salt
- •¼ tsp freshly grated nutmeg
- •vanilla custard (optional for serving)
- •vanilla ice cream (optional for serving)
- •whipped cream (optional for serving)
Instructions
- 1
Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch round cake pan.
- 2
Distribute the brown sugar or maple sugar evenly across the bottom of the prepared pan.
- 3
Pour the melted salted butter over the sugar.
- 4
Arrange the prepared pear slices over the butter and sugar layer, overlapping slightly if desired.
- 5
In a separate bowl, thoroughly whisk together the whole wheat pastry flour, baking powder, salt, cinnamon, ginger, freshly grated nutmeg, and ground cloves. Set the dry mixture aside.
- 6
Place the softened salted butter and maple sugar in a large mixing bowl. Beat until the mixture becomes pale, light, and fluffy.
- 7
Add the egg yolks individually, mixing thoroughly after each addition. Blend in the vanilla extract.
- 8
Add approximately half of the flour mixture to the butter mixture and stir until incorporated. Mix in the whole milk, followed by the remaining dry ingredients. Stir only until the batter is evenly combined.
- 9
In a completely clean and dry bowl, beat the reserved egg whites with the cream of tartar until firm, stiff peaks develop.
- 10
Carefully fold the beaten egg whites into the cake batter, working gently so the incorporated air is retained.
- 11
Transfer the batter to the cake pan, spreading it carefully over the arranged pears. Level the surface evenly.
- 12
Bake for 35 to 40 minutes, until the cake is golden and a toothpick inserted into the center comes out clean.
- 13
Leave the cake in the pan for 10 minutes. Run a knife around the perimeter to loosen the edges, then invert onto a serving plate with the pear layer facing upward.
- 14
Serve warm or at room temperature, plain or with whipped cream, vanilla ice cream, or vanilla custard.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
