Pear Upside Down Cake

This homemade pear upside down cake features tender, juicy pears baked in a buttery brown sugar and cinnamon topping over a tender, moist vanilla cake. An easy, elegant dessert for any occasion.

Course Main Dishes

Cuisine American

Prep Time 20

Cook Time 30

Resting Time 10

Total Time 1

Servings servings

Calories 405kcal

Author Diane Gail

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup olive oil
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup half and half
2 red anjou pears
1/4 cup butter
1/4 cup brown sugar
1/2 teaspoon ground cinnamon

US Customary - Metric

Instructions

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
Cream together the olive oil, sugar, eggs, and vanilla extract until well combined.
Add the flour mixture and half and half to the egg mixture. Stir gently until just combined. Set aside.
Peel and core the pears, then cut each pear lengthwise into four slices.
Melt the butter in a 10-inch cast iron skillet over low heat. Brush the butter up the sides to grease the entire skillet. Remove from the heat.
Combine the brown sugar and cinnamon in a small bowl. Add to the skillet, stir into the melted butter, and spread evenly across the bottom.
Arrange the pear slices in a single layer over the brown sugar mixture.
Carefully spoon the cake batter over the pears without disturbing their arrangement. Gently smooth into an even layer.
Bake on the middle rack at 350°F (177°C) for 25–30 minutes, until a knife inserted into the center comes out clean.
Remove from the oven and let rest for 10 minutes.
Run a knife around the edge of the skillet. Place a serving platter over the skillet and carefully invert the cake onto the platter. Lift away the skillet and serve.

Notes

A well-seasoned cast iron skillet helps the cake release cleanly and gives the brown sugar topping a beautifully caramelized finish.
This pear upside down cake is best served slightly warm, either on its own or with fresh whipped cream or vanilla ice cream.
Store leftover cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.

Nutrition