Pear Upside-Down Cake

There are few desserts that feel both homey and ceremonious the way an upside-down pear cake does. This recipe leans into the very best late-season pears—Bosc for their honeyed, dense flesh or Anjou for a cleaner sweetness—by coating them in a sticky brown-sugar caramel flavored with a bright pinch of ground ginger. Once baked and flipped, the pears crown a tender, lightly spiced crumb that soaks up just enough of the caramel to be glossy without collapsing into mush. The contrast between the silky fruit and the delicate cake is what makes this version sing: a simple batter that stays tender and a caramel that’s assertive but not cloying.

It’s the kind of dessert that travels well from the oven to the table and doesn’t require a pastry chef to look refined. Small technique choices—halving pears for even cooking, warming the caramel so it sets but stays pourable, and avoiding overmixing the batter—deliver predictable results. Serve it warm with a scoop of vanilla ice cream or a spoonful of lightly whipped cream, or let it rest to room temperature so the flavors mellow; either way, it transforms ordinary pears into an elegant centerpiece for fall dinners and holiday gatherings.