Caramel Pear Upside-Down Cake
This tender cake flips to reveal a golden caramel and pear topping. Warm spices make every slice cozy, elegant, and irresistible.
Equipment
- 9-inch round cake pan
- electric mixer
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
Instructions
- 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.
- Arrange the pear slices in overlapping circles over the caramel mixture. Set the prepared pan aside.
- Whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, cardamom and salt.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 52gProtein: 5gFat: 18g