Pear Upside-Down Cake

How to Make Pear Upside-Down Cake

1. 1

   Step 1: Make the caramel and arrange pears

   Preheat the oven to 350°F (175°C). In a 9-inch round cake pan or ovenproof skillet, melt the butter over low heat, then stir in the brown sugar and ground ginger until smooth and bubbling; remove from heat. Arrange the pear halves cut-side down in a tight circular pattern across the caramel, leaving a small gap in the center.

   For this step

   • 6 tablespoonsUnsalted butter
   • 3/4 cupPacked brown sugar
   • 3 countMedium pears (Bosc or Anjou), peeled, cored and halved
   • 1 teaspoonGround ginger
   
2. 2

   Step 2: Whisk the wet ingredients

   In a medium bowl, whisk the eggs with the granulated sugar until slightly thickened and pale, about 1–2 minutes. Stir in the milk until combined.

   For this step

   • 2 countLarge eggs
   • 3/4 cupGranulated sugar
   • 1 1/2 cupsAll-purpose flour
   • 2 teaspoonsBaking powder
   • 1/4 teaspoonSalt
   • 1/2 cupMilk (whole or 2%)
   
3. 3

   Step 3: Combine dry ingredients and make batter

   In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the egg mixture gently until just combined — do not overmix. If the caramel butter has solidified, briefly warm it and stir some into the batter for extra richness (but the butter is already counted in the caramel).
   
4. 4

   Step 4: Assemble and bake

   Pour the batter evenly over the arranged pears, smoothing the top with a spatula. Bake in the preheated oven for 35–45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
   
5. 5

   Step 5: Cool, invert and serve

   Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving platter (tap the bottom and lift the pan). Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream; leftovers keep well refrigerated and are lovely reheated.
   

1. Preheat the oven to 350°F (175°C). In a 9-inch round cake pan or ovenproof skillet, melt the butter over low heat, then stir in the brown sugar and ground ginger until smooth and bubbling; remove from heat. Arrange the pear halves cut-side down in a tight circular pattern across the caramel, leaving a small gap in the center.
2. In a medium bowl, whisk the eggs with the granulated sugar until slightly thickened and pale, about 1–2 minutes. Stir in the milk until combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the egg mixture gently until just combined — do not overmix. If the caramel butter has solidified, briefly warm it and stir some into the batter for extra richness (but the butter is already counted in the caramel).
4. Pour the batter evenly over the arranged pears, smoothing the top with a spatula. Bake in the preheated oven for 35–45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
5. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving platter (tap the bottom and lift the pan). Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream; leftovers keep well refrigerated and are lovely reheated.