Caramel Pear Upside-Down Cake

This caramel pear upside-down cake is one of those desserts that looks fancy but is actually simple to put together.

The pears sit in a soft caramel layer at the bottom of the pan, and when you flip the cake over, they end up right on top.

I add a little almond flour to the batter, which gives the cake a soft, tender texture and a gentle nutty flavor.

There is also a touch of cinnamon and cardamom in there, so every bite has a warm, cozy taste that pairs really well with the pears.

It is a great cake to make when you have ripe pears sitting on the counter and want to turn them into something special.

Why You’ll Love It

Gorgeous Presentation – The pears form a glossy, golden pattern on top that looks like it came from a bakery.

Rich Caramel Flavor – The brown sugar and butter melt into a sticky caramel that soaks into every bite.

Soft and Moist Crumb – Sour cream and almond flour keep the cake tender and buttery, never dry.

Warm Spice Blend – Cinnamon and cardamom add a cozy, gentle flavor that pairs perfectly with sweet pears.

Recipe Ingredients

For the Pear Topping

• 5 tbsp Unsalted Butter
• 3/4 cup Light Brown Sugar
• 1/4 tsp Fine Sea Salt
• 3 Medium Ripe Pears, Peeled And Sliced

For the Cake

• 1 1/2 cups All-Purpose Flour
• 1/2 cup Almond Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Cardamom
• 1/2 tsp Fine Sea Salt
• 1/2 cup Unsalted Butter, Softened
• 3/4 cup Granulated Sugar
• 2 Large Eggs
• 1/2 cup Sour Cream
• 1/2 cup Whole Milk
• 2 tsp Pure Vanilla Extract

Directions

Step 1

Heat the oven to 350 F and grease a 9-inch round cake pan. Melt the butter for the topping with the brown sugar and salt, stirring until smooth, then spread it evenly in the pan.

Step 2

Arrange the pear slices in overlapping circles over the caramel mixture. Set the prepared pan aside.

Step 3

Whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, cardamom and salt.

Step 4

Beat the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the sour cream and vanilla.

Step 5

Add the dry ingredients in three additions, alternating with the milk, and mix just until combined. Spoon the batter gently over the pears and smooth the top.

Step 6

Bake for 42 to 48 minutes, until the center springs back when lightly pressed. Cool for exactly 15 minutes, loosen the edge and carefully invert the warm cake onto a serving plate.

My Tips

Pick the Right Ripeness for Your Pears

You want pears that are ripe but still a little firm when you press them gently. If they’re too soft, they’ll turn to mush while baking and won’t hold their pretty slices.

From my experience, Bosc or Anjou pears work best here because they keep their shape and don’t get watery.

Slice them evenly, about a quarter inch thick, so they cook at the same rate and lay flat in the pan.

Spread the Caramel Fast and Even

Once your butter and brown sugar melt together and get smooth, pour it into the pan and spread it right away. It starts to set as it cools, so working quickly keeps it even.

Make sure it reaches all the way to the edges of the pan. Any bare spots mean those pear slices won’t get that sticky caramel coating when you flip it over.

Arrange the Pears Snugly

Lay your pear slices in overlapping circles and pack them close together with no big gaps. The pears shrink a bit as they bake, so what looks tight now will loosen up.

My favorite trick here is to start from the outer edge and work my way in toward the center. This gives you that clean, flower-like pattern on top once it’s flipped.

More Recipes

• Brown Butter Apple Crumble Cake
• Salted Honey Butter Cake
• Sticky Toffee Pudding
• Classic Caramel Flan
• Salted Caramel Chocolate Tart

Frequently Asked Questions

What kind of pears work best for this cake?

Bosc and Anjou pears are your best friends here because they hold their shape when baked and won’t turn mushy under the caramel.

Just make sure they’re ripe but still a little firm, since overly soft pears can release too much juice and make the topping watery.