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Pear Upside down cake

Pear Upside Down Cake

Erica Dinho
5 from 8 votes
Course Dessert
Cuisine International
Servings 4 servings


  • 9 tablespoons unsalted butter
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs at room temperature
  • 1 ½ cups flour
  • 1 ½ teaspoon baking powder
  • Pinch salt
  • ½ cup whole milk at room temperature

Pear topping:

  • ¾ cup brown sugar
  • 3 tbsp


  • 2 pears, peeled and sliced


  • Position a rack in the middle of an oven and preheat to 350°F. Lightly butter the sides of a cake pan.
  • To make the topping: Heat a small saucepan over medium-high heat. Add the butter and sugar, cook stirring occasionally, until it is browned, about 5 minutes.
  • Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
  • Arrange pear slices evenly. Press the slices into the butter-sugar mixture.
  • To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder and salt. Set aside.
  • In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes.
  • (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
  • Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
  • Reduce the speed of the mixer to low. Add the flour mixture, vanilla and milk. Raise the speed to medium and mix briefly until a smooth batter is formed.
  • Pour the batter over the pear layer, distributing evenly. Bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 45 minutes to 1 hour. Remove the cake from the oven and let cool for 5 minutes.
  • Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate.
Keyword Cake
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