Posted by Ruth Soukup | Dessert Recipes, Holiday Resources | 11
Mmmmm…..sweet but not too sweet, with a little cornmeal texture…..this Caramelized Pear Upside Down Cake might just be the world’s most perfect dessert!
This recipe for Caramelized Pear Upside Down Cake might be my favorite dessert recipe of all time, which is no small feat! It is simply heaven on a plate. Between the sweet-but-not-too-sweet pear flavor and the perfectly-imperfect texture of the cornmeal in the cake, it’s so good I can’t even think of anything more to say.
So, without further ado, here is the updated recipe:
Caramelized Pear Upside-Down Cake
Here is what you need:
10 tablespoons unsalted butter plus more for greasing
1/2 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 ripe but still firm pears, thinly sliced
1 cup sugar
2 eggs at room temperature
1 cup flour
3 Tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
Step 1: Preheat the oven to 350 degrees. (I always use the convection setting on my oven because it seems to cook more evenly.) Lightly butter the sides of a 9-inch round cake pan.
Step 2: Combine the4 Tbsp butter, brown sugar, cinnamon, and nutmeg in a small saucepan and heat to boiling, then remove from heat. Scrape the mixture into the prepared pan and spread evenly.
Step 3: Then arrange the pears over the butter mixture and press down.
Step 4: Beat the 6 TBSP butter and white sugar with an electric mixer until creamy, about 1 minute. Add the eggs and vanilla and beat until very smooth and fluffy, about 2 minutes.
Step 5: Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute. Pour the batter over the pears, then carefully lift the pan and bang back down on the counter once or twice to release any air bubbles.
Step 6: Bake approximately 35 minutes (watch closely if using convection setting!), or until a knife comes out clean. Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the pan.
Step 7: Let the cake cool completely before serving. Best served the same day.
Other dessert recipes you’ll love:
- Lemon Bundt Cake
- Oh-So-Easy Caramel Apple Pie
5 from 1 vote
Caramelized Pear Upside-Down Cake
Quite possibly the world's most perfect dessert.
Course Dessert
Cuisine American
Keyword Caramelized Pear Upside-Down Cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Ingredients
- 10 tablespoons unsalted butter (plus extra for greasing) very soft
- 1/2 cup firmly packed light brown sugar
- 1/4 teaspoon cinnamon
- dash nutmeg
- 3 ripe but still firm pears thinly sliced
- 1 cup sugar
- 2 eggs at room temperature
- 1 cup flour
- 3 tablespoons cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees. (I always use the convection setting on my oven because it seems to cook more evenly.) Lightly butter the sides of a 9-inch round cake pan.
Combine the 4TBSP butter, brown sugar, cinnamon and nutmeg in a small saucepan and heat to boiling. Remove from heat and scrape mixture into the prepared pan spreading evenly.
Next, arrange the pears over the butter mixture and press down.
Beat the 6TBSP butter and white sugar with an electric mixer until creamy, about 1 minute. Add the eggs and vanilla and beat until very smooth and fluffy, about 2 minutes.
Sprinkle in the flour, cornmeal, baking powder and salt, then beat for 10 seconds. Pour in the milk and beat just until the batter is evenly moistened, about 1 minute.
Pour the batter over the pears then carefully lift the pan and bang back down on the counter once or twice to release any air bubbles.
Bake approximately 35 minutes (watch closely if using convection setting!), or until a knife comes out clean.
Run a knife along the outer edge of the cake to loosen it from the pan. Place a plate over the cake, then flip it over to invert the cake onto the pan.
Let the cake cool completely before serving. Best served the same day.
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- Bio
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Ruth Soukup
Founder at Living Well Spending Less
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
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