Pear Upside Down Cake

Pear Upside Down Cake is a moist, perfectly sweetened cake that is topped with brown sugar glazed pears.

This Pear Upside Down Cake is deceptive as its appearance is far fancier than the effort to make it might suggest. Consisting of a simple cake batter and a crusty glazed fruit topping this cake is delicious and honestly, one of the most beautiful cakes I have placed on my table.

Pear Upside Down Cake Is:

• Moist, delicate and perfectly spongey
• Easy to make
• Impressive and beautiful to display
• Made with whole ingredients like olive oil, eggs and bosc pears
• Delicious served warm or at room temperature
• Crowd pleasing and perfect for a gathering

Ingredients

Pears- I like to use Bosc pears for this recipe. They have a deeply sweet flavor and retain their shape when baked. You can use Bartlett or Anjou pears, but remember that you might need fewer pear slices as they tend to be larger than Bosc pears.

Flour- I use organic unbleached all-purpose flour for this recipe. Regular all-purpose will work fine too.

Eggs- This recipe calls for two eggs, I use large eggs. If you allow the eggs to come to room temperature they will mix in much easier.

Olive Oil- I use regular olive oil, but you can also use extra virgin. Using olive oil creates a moist, delicate, and lightly spongey cake.

Milk- You can use whole milk or 2% milk. Something with a bit of fat is suggested. Using a fat-free or milk substitute will result in a different cake.

Sugar- We will be using two different sugars for this cake. Standard white sugar will help sweeten the cake batter and dark brown sugar for the pear topping.

Butter- You can use either unsalted or salted butter for this. It is important to use real butter as this impacts the flavor greatly.

Cinnamon– A touch of cinnamon adds the perfect amount of warmth to this pear upside down cake.

Baking Powder- Baking powder will help the cake rise when baked.

Salt- Adding a touch of salt will both help to balance out the flavors in this cake and enhance them.

What You Will Need To Make It

3 Bosc pears (Bartlett will work too)

1 1/2 cups of all-purpose flour

2 tsp baking powder

2 eggs

1/2 cup olive oil

1/2 cup of granulated sugar

3/4 cup of milk

1/4 tsp salt

1 tsp vanilla extract

1/4 cup of butter

1/4 cup dark brown sugar

1/2 tsp cinnamon

Tools

Cast Iron Skillet

Directions

Start by preparing the pears. Using a vegetable peeler roughly peel the skins from the pears. Slice them down the center. Remove the seeds and stem. Cut them into long strips, about 3 slices for each half. Set them aside.

In a large bowl sift together the baking powder, salt, and flour. Set aside. In a smaller bowl cream together the eggs, vanilla, 1/2 cup olive oil, and 1/2 cup white sugar. Pour the sugar mixture into the large bowl with the awaiting flour mixture. Add 3/4 cup of milk and mix until the batter is fully combined.

Heat a cast iron skillet with 1/4 cup of butter. Use a pastry brush to butter the sides of the skillet. Add 1/4 cup of dark brown sugar to the butter along with 1/2 tsp of cinnamon. Stir to combine. Remove from the heat. Then place the pears into the pan. I like to make a uniform design with slices. Pour the cake batter directly over the pears. Bake at 350℉ for approximately about 28 minutes or until the center is no longer wobbly.

After removing it from the oven. Allow the cake to cool slightly. Insert a butter knife along the edge of the cake to help release it from the pan. Then using oven-safe gloves, place a platter-sized plate over the skillet and slip the cake onto the platter. The cake should pop right out. Serve warm.

Baking Notes

• It is important to use a seasoned skillet to avoid sticking. I also suggest using a pastry brush to brush the sides of the skillet with the melted butter to help grease it well before adding the cake batter.
• I suggest using Bosc pears but you can also use Bartlett or Anjou with great results.
• A vegetable peeler works great for removing the skins of the pears.

Quick Video Visual

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