Ripe but still-firm pears sit in a buttery brown-sugar layer beneath a tender ginger-scented cake. The fruit softens as the cake bakes, and a short rest lets the caramel settle before turning it out. Choose pears that yield slightly at the stem but are not so ripe that they collapse into puree.
At a glance: Makes 10 slices · Prep 25 minutes · Bake 35–42 minutes · 9-inch round pan
↓ Jump to Recipe ▣ Print Recipe
Pick pears that hold their shape
Bosc or Anjou pears work well because their flesh stays intact in the oven. Peel them for a soft, neat top; leave them unpeeled if you prefer a more rustic look. Slice about ¼ inch thick and arrange in a single overlapping layer. Thick wedges can leave gaps in the topping, while very thin slices may disappear into the caramel.
Keep the topping fluid
Melt butter and brown sugar together just until glossy; there is no need to make a separate hard caramel. Spread it evenly in the pan and arrange the pears while the mixture is warm. Line the pan bottom with parchment for easier release, but avoid a loose-bottom pan because the syrup may leak.
Turn it out at the right time
Let the cake stand 10 minutes after baking, then run a thin knife around the edge and invert it onto a serving plate while still warm. Waiting much longer can let the sugar set and stick; flipping immediately can make the soft cake tear. If a pear slice stays behind, lift it carefully and place it back on top.
Serving and keeping
Serve slightly warm with plain yogurt or lightly whipped cream. For another pear dessert, see baked cinnamon pears with walnut-oat crumble; our orange olive oil cake is a good make-ahead option for a different fruit-forward slice. Keep leftovers covered at room temperature for one day or refrigerate up to 4 days; bring to room temperature before serving.
Pear-Ginger Upside-Down Cake
A soft ginger cake topped with tender pears and a simple brown-sugar butter glaze.
Prep: 25 min Bake: 35–42 min Total: about 1 hr 15 min Yield: 10 slices
Ingredients
- 4 tbsp (56 g) unsalted butter, for topping
- ½ cup (100 g) packed light brown sugar
- 2 medium firm-ripe pears (about 400 g), peeled, cored, and sliced ¼ inch thick
- 1½ cups (190 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine salt
- 1 tsp ground ginger and ¼ tsp ground cinnamon
- 6 tbsp (85 g) unsalted butter, softened
- ⅔ cup (135 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp finely grated fresh ginger
- 1 tsp vanilla extract
- ½ cup (120 ml) buttermilk, room temperature
Instructions
- Heat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment. Melt the topping butter and brown sugar in a small saucepan over low heat, stirring until glossy, about 2 minutes. Spread in the pan and arrange pear slices in one layer.
- Whisk flour, baking powder, baking soda, salt, ground ginger, and cinnamon in a bowl.
- Beat softened butter and granulated sugar until pale and fluffy, 2–3 minutes. Beat in eggs one at a time, then fresh ginger and vanilla. Mix in the dry ingredients in three additions, alternating with buttermilk in two additions; stop as soon as no dry streaks remain.
- Spoon batter over the pears and smooth gently. Bake 35–42 minutes, until the center springs back lightly and a tester comes out with a few moist crumbs.
- Cool in pan 10 minutes. Run a thin knife around the edge, place a serving plate over the pan, and carefully invert. Lift off the pan and peel away parchment. Let cool at least 15 minutes before slicing.
Estimated nutrition per slice (1 of 10): 330 kcal · 4 g protein · 51 g carbohydrates · 12 g fat · 2 g fiber · 34 g sugars · 220 mg sodium. Estimates are approximate and vary with pear size and ingredient brands.
Leave a Reply