Pears and caramel make the glossy top of this delightful upside-down cake. Juicy, sweet and moist, it’s one of the best cakes for autumn and works equally well as a dessert or a teatime treat.
Caramel pear cake
I planned to bake a rhubarb cake but couldn’t find any, so I turned to seasonal pears. The result is a more traditional upside-down cake, and honestly, I’m glad I made the switch.
Upside-down cakes are charmingly old-fashioned and reliably delicious. This version ranks among my favorites: rich in texture and full of flavor.
The cake includes a few caramelized pecans for crunch—add more if you like. A splash of bourbon (optional) seeps into the pears and cake, adding a warm, caramel-like note that’s hard to replicate with extracts.
The batter is a vanilla base enriched with a soft, creamy element—sour cream, mascarpone or crème fraîche all work—giving the cake exceptional moistness and a tender crumb.
Liquor as a flavoring is a small trick I often use. A tablespoon of bourbon, whiskey or cognac adds depth without overpowering the dessert. If serving children or avoiding alcohol, simply omit it.
Steps to make this pear cake
Caramel
Make the caramel in a small saucepan or directly in the cake pan. Dark brown sugar gives a deep color and rich flavor. Melt butter, stir in brown sugar and, if using, the bourbon until the sugar dissolves. Spread the hot caramel over the bottom of the pan quickly so it doesn’t set.
Pears
Peel, core and cut 4 pears into halves or quarters. Halves or larger pieces hold up well while baking and create satisfying bites in each slice. Arrange cut side down over the caramel; fill gaps with a few pecan pieces or walnuts if you like.
Cake batter
The batter is thick and easy to work with. Drop it in several large mounds over the fruit and gently spread to cover. Don’t pour it all in the center, which makes even spreading harder; placing mounds helps achieve an even layer.
Baking
Bake until a tester inserted in the cake comes out clean. Keep in mind pears release juice, so crumbs near the fruit may be moister than typical. Remove from the oven and let rest briefly before inverting.
Vintage Kitchen Tip
Invert the cake onto a platter while it’s still hot; the caramel hardens as it cools and will stick to the pan. Run a smooth knife around the edge first to release any stuck batter, then carefully flip using a kitchen towel to protect your hands.
Kitchen notes
- Organization: Read the recipe through before you start and gather ingredients at the right temperature along with necessary tools. Prep makes the process smoother.
- Baking time: Ovens and pans vary. Use a tester or toothpick and note how your oven performs for future batches.
- Pears: Halves or quarters hold their shape best; thin slices are fine if you prefer a decorative pattern.
- Caramel: Work quickly after making the caramel so you can arrange the fruit before it sets.
- Patterns: If you care about presentation, arrange slices so each serving contains fruit and nuts.
- Removing from the pan: Invert while hot to avoid hardened caramel sticking to the pan. Loosen edges with a knife and shake gently to free the top before flipping.
- Storing: Keep covered at room temperature for a day, then refrigerate to slow fermentation. Freezing is possible but may change the pear texture.
- Variations: Many fruits work for upside-down cakes—peaches, mangoes, pineapple, apples and blueberries are all excellent. You can also add citrus zest or spices to the batter.
Related recipes you might like:
- Easy Pear Cake
- Pear Frangipane Tart
- Pear Cobbler (old-fashioned recipe)
- Cinnamon Apple Coffee Cake
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Pear Upside Down Cake (with brown sugar caramel)
Ingredients
- 4 pears
For the caramel:
- ¼ cup unsalted butter
- ½ cup dark brown sugar lightly packed
- 1 tablespoon bourbon or whisky or cognac, optional
- 10 pecan pieces optional
For the cake batter:
- ½ cup unsalted butter at room temperature
- 1 cup brown sugar light or dark
- 2 eggs large, at room temperature
- 1 ½ teaspoons vanilla extract or 1 teaspoon vanilla paste
- 1 ⅔ cups all-purpose flour or cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sour cream at room temperature
Instructions
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Preheat the oven to 350°F (180°C).
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Prepare a 9‑inch round pan. A pan without a removable bottom is preferred unless yours seals tightly.
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Peel, core and cut 4 pears into halves or quarters.
For the caramel:
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Make the caramel in a small saucepan or directly in the pan. Add ¼ cup unsalted butter and melt over medium-low heat.
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Stir in ½ cup dark brown sugar and 1 tablespoon bourbon if using, until the sugar dissolves and the mixture is smooth.
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Pour or spread the caramel across the bottom of the pan. Quickly arrange the pear pieces, cut side down, and tuck in 10 pecan pieces as desired. Set aside.
For the cake batter:
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In a large bowl, beat ½ cup unsalted butter until creamy. Gradually add 1 cup brown sugar and beat until light and airy, about 3 minutes.
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Add 2 eggs one at a time, beating after each addition, then mix in 1½ teaspoons vanilla extract.
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Sift together 1⅔ cups all-purpose flour, 2 teaspoons baking powder and ½ teaspoon salt.
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Add the dry ingredients in three parts, alternating with 1 cup sour cream in two parts, beginning and ending with the flour. Mix just until combined; do not overbeat.
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Spoon the batter in mounds over the pears and spread gently to cover the fruit completely.
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Bake about 45 minutes, or until a toothpick inserted near the center comes out clean. Juices near the edge are normal.
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Let the pan rest 3–5 minutes on a rack. Prepare a serving platter and invert the cake while still hot to keep the caramel from hardening in the pan.
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Run a smooth knife around the pan to loosen edges, place the platter on top, protect your hands with a towel and flip. Lift the pan and reposition any pieces that may have stuck.
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Cool the cake on a rack. Serve warm with whipped cream or at room temperature.
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Store covered at room temperature for up to a day, then refrigerate well wrapped. Freeze if desired, though texture may change.
Notes
Storing: Refrigerate after one day at room temperature. Well-wrapped cakes can be frozen, though pear texture may alter.
Variations: Try peaches, mangoes, pineapple, apples or blueberries. Add citrus zest or warm spices to the batter for different flavor profiles.