Introduction

This Spiced Pear Upside Down Cake combines tender, warmly spiced cake with caramelized pears for a delightful autumn treat. Perfect for cozy gatherings, its simple preparation results in an impressive dessert that’s both comforting and elegant.

The image shows a slice of upside-down caramelized apple cake resting on a white plate with a rustic brown-speckled edge. The cake has two visible layers: a soft, light beige spongy base with a slightly crumbly texture, and a thick, glossy caramelized apple topping in a golden amber color arranged in neat rows. In the background, the rest of the whole cake with the same two-layer look is placed on a white plate on a white marbled surface. A silver fork lies next to the cake slice on the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Topping:

1/3 cup maple sugar (or brown sugar)
3 tablespoons melted salted butter
2 ripe pears, sliced

Cake:

6 tablespoons softened salted butter
3/4 cup maple sugar
2 large eggs, separated
2 tablespoons vanilla extract
1 cup + 2 tablespoons whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup whole milk
1/4 teaspoon cream of tartar

Instructions

Step 1: Preheat your oven to 325°F (165°C) and prepare a 9-inch round cake pan by ensuring it is clean and dry.
Step 2: In a small bowl, mix the melted butter and maple sugar for the topping. Spread this mixture evenly across the bottom of the cake pan.
Step 3: Arrange the sliced pears on top of the sugar and butter layer in an even layer for a beautiful presentation once inverted.
Step 4: For the cake batter, cream the softened butter and maple sugar together until light and fluffy. Then add the egg yolks and vanilla extract, beating well to combine.
Step 5: In a separate bowl, whisk together the whole wheat pastry flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Step 6: Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Step 7: In another clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the beaten egg whites into the cake batter to keep it light and airy.
Step 8: Carefully spread the batter evenly over the pears in the pan.
Step 9: Bake in the preheated oven for 40 to 50 minutes, until a skewer inserted into the center comes out clean.
Step 10: Allow the cake to cool in the pan for exactly 10 minutes, then invert it onto a serving plate to reveal the caramelized pears on top.

Tips & Variations

Use ripe but firm pears for the best texture and to prevent them from becoming mushy during baking.
Maple sugar can be replaced with brown sugar for a slightly different caramel flavor.
For extra moisture, drizzle a little warmed honey or maple syrup over the cake once inverted.
If you prefer gluten-free, substitute the whole wheat pastry flour with a gluten-free all-purpose flour blend.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. To enjoy, warm slices gently in the microwave or oven to restore moisture and bring out the spices.

How to Serve

The image shows a slice of upside-down cake served on a white plate with a fork resting beside it. The cake has two main layers: a light brown, soft and moist base with a crumbly texture, and on top, a glossy caramelized layer with a rich golden-brown color, made of caramelized fruit slices neatly arranged in a circular pattern. The whole cake is set against a white marbled surface, and in the background, the rest of the cake is visible on a white plate with a slice taken out. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen pears instead of fresh?

Fresh pears are best for texture and flavor, but if using canned or frozen pears, drain them well to avoid excess moisture and adjust baking time as needed.

What can I substitute for maple sugar?

Brown sugar is an excellent substitute and will provide a similar caramel depth. You can also use coconut sugar for a different but complementary flavor.