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Tender Spiced Pear Upside Down Cake

Tender Spiced Pear Upside Down Cake to Impress Your Guests

This Tender Spiced Pear Upside Down Cake impresses with warm aromas and a stunning presentation, making it a fall favorite.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 3 medium Pears Firm, ripe Bartlett or Anjou pears
  • 1/3 cup Sugar Granulated or brown sugar
  • 6 tablespoons Salted Butter Melted for cake layer
  • 1 cup Whole Wheat Pastry Flour Can substitute with all-purpose flour
  • 1 teaspoon Baking Powder Essential for leavening
For the Spice Mixture
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/4 teaspoon Grated Nutmeg
  • 1/4 teaspoon Ground Cloves
For the Cake Structure
  • 2 large Eggs Yolks and whites separated
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Milk For moisture

Equipment

  • 9-inch round cake pan
  • Mixing Bowl
  • mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.
  2. In the greased cake pan, sprinkle 1/3 cup of sugar evenly and drizzle 3 tablespoons of melted butter over it. Arrange the sliced pears decoratively on top.
  3. In a bowl, whisk together the whole wheat pastry flour, baking powder, salt, ground cinnamon, ground ginger, grated nutmeg, and ground cloves.
  4. Cream together 6 tablespoons of room temperature butter and 3/4 cup of sugar until light and fluffy, about 3-4 minutes.
  5. Add egg yolks one at a time, mixing well before each addition. Mix in half of the dry ingredients, then the milk, followed by the remaining dry ingredients.
  6. In another bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into the batter.
  7. Spread the batter over the arranged pears in the pan. Bake for 35-40 minutes, or until a toothpick comes out clean.
  8. Cool for 10 minutes, then run a knife around edges, place a plate on top, and invert the cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 18gVitamin A: 4IUVitamin C: 6mgCalcium: 2mgIron: 6mg

Notes

Best served warm with a scoop of vanilla ice cream. Store leftovers at room temperature for up to 3 days, in the fridge for up to a week, or freeze individual slices for up to 3 months.

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