Caramelized Pear Upside-Down Cake

Name: Caramelized Pear Upside-Down Cake
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 8 slices
Cuisine: French
Ingredients: 3 ripe pears (peeled, cored, and sliced); 1/2 cup granulated sugar; 3 tablespoons unsalted butter; 1 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1/2 cup milk (room temperature)

75 min 8 slices Medium

All Recipes

A delightful dessert featuring caramelized pears atop a moist cake. Perfect for any occasion.

Prep

20 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

The Caramelized Pear Upside-Down Cake is a classic dessert that combines the rich, buttery flavour of caramel with juicy, tender pears. This cake is a twist on the traditional upside-down cake, offering a unique and elegant presentation that is sure to impress. Whether you're hosting a dinner party or simply want to treat yourself, this cake is a perfect choice. The natural sweetness of the pears pairs beautifully with the caramel, while the cake itself is light and fluffy.

Instructions

Prepare the pears

In a medium saucepan over medium heat, melt 3 tablespoons of butter. Add 1/2 cup of sugar and stir until the sugar dissolves and begins to caramelize. Add the sliced pears and cook for about 5-7 minutes until they are tender and coated with caramel.

Pro tip: Stir gently to avoid breaking the pear slices.

Preheat the oven

Preheat your oven to 350°F (175°C).

Arrange pears in pan

Grease a 23 cm (9-inch) round cake pan. Arrange the caramelized pears in an even layer at the bottom of the pan, pouring any remaining caramel over the top.

Pro tip: Ensure the pears are evenly distributed for a uniform look when flipped.

Mix dry ingredients

In a bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

Cream butter and sugar

In a large bowl, beat 1/2 cup softened butter with 3/4 cup sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.

Pro tip: Scrape down the sides of the bowl to ensure all ingredients are well combined.

Combine wet and dry ingredients

Alternately add the flour mixture and 1/2 cup milk to the creamed mixture, starting and ending with the flour. Mix until just combined.

Pro tip: Do not overmix to keep the cake tender.

Bake the cake

Pour the batter over the pears in the prepared pan and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and invert

Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate.

Pro tip: If any pears stick to the pan, gently lift them off and place them back on the cake.

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Tips & Tricks

Use ripe but firm pears for the best texture and flavour.
Make sure the caramel is not too dark to avoid bitterness.
Allow the cake to cool for a few minutes before flipping to ensure it holds together.
Serve with a scoop of vanilla ice cream for added indulgence.

Frequently Asked Questions

What is a gateau renversé aux poires?

A gateau renversé aux poires is a French upside-down cake made with caramelized pears.

How do you caramelize pears?

Caramelize pears by cooking them with sugar and butter until they are tender and coated in caramel.

Can I use canned pears?

Fresh pears are recommended for the best texture, but canned pears can be used if well-drained.

How long does the cake take to bake?

The cake takes about 40-45 minutes to bake in a 350°F (175°C) oven.

Can I make this cake ahead of time?

Yes, the cake can be made a day in advance and stored at room temperature in an airtight container.

Serving Suggestions

Serve the Caramelized Pear Upside-Down Cake slightly warm, paired with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its rich flavours. This cake can be made a day in advance and stored in an airtight container at room temperature. Leftovers can be refrigerated for up to 3 days. To reheat, simply warm slices in the microwave for a few seconds or in a low oven until just heated through.