Go Back
–+ servings
Spiced Pear and Cardamom Upside Down Cake

Spiced Pear and Cardamom Upside Down Cake for Cozy Fall Vibes

A deliciously warm Spiced Pear and Cardamom Upside Down Cake that's perfect for fall gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3-4 pcs Pears Use firm pears for the best texture
  • 0.75 cup Brown Sugar Substitute with coconut sugar for a healthier option
  • 4 tbsp Butter Use plant-based butter for a vegan alternative
  • 1.5 cups Flour Swap with a 1:1 gluten-free flour blend if needed
  • 1.5 tsp Baking Powder Works as a leavener for a light, airy cake
  • 2 pcs Eggs For a vegan substitute, use flax eggs
  • 0.5 tsp Cardamom Freshly ground cardamom enhances flavor
  • 0.25 tsp Salt Balances sweetness and enhances the overall taste
  • 1 tsp Cinnamon Offers aromatic warmth
  • 1 tsp Vanilla Extract Adds complexity to the flavors

Equipment

  • round cake pan
  • small saucepan
  • medium bowl
  • Large bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a round cake pan with parchment paper.
  2. Melt 4 tablespoons of butter with 3/4 cup of brown sugar in a saucepan over medium heat until bubbly, about 3-5 minutes. Pour into the cake pan.
  3. Slice 3-4 firm pears and arrange them over the caramel in the pan.
  4. Whisk together 1 ½ cups of flour, 1 ½ teaspoons of baking powder, ½ teaspoon of cardamom, 1 teaspoon of cinnamon, and ¼ teaspoon of salt.
  5. Cream together 6 tablespoons of softened butter and ¾ cup of brown sugar until light and fluffy. Add in 2 eggs one at a time, mixing well after each addition.
  6. Gradually add the dry mixture to the wet mixture until just combined.
  7. Carefully pour the batter over the arranged pears, smoothing the top.
  8. Bake for 30-40 minutes until a toothpick comes out clean. The top should spring back when lightly pressed.
  9. Cool in the pan for 10-15 minutes before flipping it onto a plate.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This cake pairs well with whipped cream or vanilla ice cream. Adjust for gluten-free or vegan preferences as needed.

Tried this recipe?

Let us know how it was!