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Spiced Pear and Cardamom Upside Down Cake

spiced pear and cardamom upside down cake - featured image
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A cozy fall dessert featuring tender caramelized pears and fragrant cardamom, topped with a moist, lightly spiced cake. This easy upside down cake is perfect for gatherings and sure to impress with its beautiful presentation and comforting flavors.

Ingredients

Scale
  • 2 large ripe pears, peeled, cored, and sliced (Bosc or Bartlett recommended)
  • 1/4 cup unsalted butter (for topping)
  • 1/2 cup light brown sugar
  • 1/2 teaspoon ground cinnamon (for topping)
  • Pinch of salt (for topping)
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup whole milk
  • 1/4 cup unsalted butter, melted and cooled (for batter)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon (for batter)
  • 1/4 teaspoon ground ginger (optional)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt

Instructions

  1. Grease a 9-inch round cake pan thoroughly with butter or nonstick spray. Preheat oven to 350°F (175°C). Optionally, line the bottom with parchment paper.
  2. In a small saucepan, melt 1/4 cup unsalted butter over medium heat. Add 1/2 cup light brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Stir until smooth and bubbling, about 2 minutes.
  3. Pour the caramel mixture into the greased pan. Arrange pear slices in a circular pattern over the caramel.
  4. In a medium bowl, whisk together flour, baking powder, salt, cardamom, cinnamon, and ginger.
  5. In a separate bowl, whisk eggs until frothy. Add granulated sugar, milk, melted butter, and vanilla extract. Whisk until smooth.
  6. Pour dry ingredients into wet ingredients and gently fold with a spatula until just combined. Do not overmix.
  7. Carefully spoon batter over the arranged pears, smoothing gently to cover all fruit.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. If cake browns too quickly, tent with foil for the last 10 minutes.
  9. Let cake cool in pan for 10–15 minutes. Run a knife around the edge, then invert onto a serving plate. Tap gently to release.
  10. Slice and serve warm or at room temperature. Enjoy fresh or store leftovers for breakfast the next day.

Notes

Use firm pears for best texture. Freshly ground cardamom enhances aroma. For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, use flax eggs and plant-based milk/butter. Add nuts to the topping for crunch, or swap pears for apples, peaches, or plums. Let cake cool 10–15 minutes before flipping for easy release.

Nutrition

Keywords: pear upside down cake, cardamom cake, fall dessert, easy cake, spiced cake, autumn baking, caramelized pears, holiday dessert

Find it online: https://tessierecipes.com/spiced-pear-and-cardamom-upside-down-cake-easy-fall-dessert-recipe/