Ingredients
3 large Bosc pears, peeled, cored, and sliced into 1/2-inch wedges
1/2 cup unsalted butter, melted (for the topping)
1/2 cup light brown sugar, packed
1.5 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened (for the batter)
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup whole milk
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly.
Step 2: Pour the melted butter into the bottom of the cake pan and sprinkle the brown sugar evenly over it.
Step 3: Arrange the pear slices in a circular pattern on top of the sugar and butter mixture, starting from the outside and working inward.
Step 4: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
Step 5: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, then beat in the eggs one at a time followed by the vanilla.
Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Step 7: Carefully spread the batter over the arranged pears in the pan, being careful not to disturb the fruit pattern.
Step 8: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cake cool in the pan for 10 minutes, then run a knife around the edge and carefully invert it onto a serving plate.
Notes
Ensure the pears are firm so they don’t turn to mush. Flipping the cake after exactly 10 minutes is the secret to success.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 32g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pear cinnamon upside down cake, autumn cake, pear dessert, cinnamon cake
