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Pear Upside-Down Cake

  • Yield: two 6-inch cakes or one 9-inch cake 1x


  • Pear Base
  • 4 tbsp. (1/2 stick) salted butter, melted
  • 1/2 c. brown sugar, lightly packed
  • 1/2 tsp. cornstarch
  • dash of sea salt
  • 1 large or 2 small pears, cored, thinly sliced
  • Dry Ingredients
  • heaping 1/4 c. almonds
  • 1/4 c. powdered sugar
  • 1 c. + 2 tbsp. unbleached all-purpose flour
  • 2 tbsp. potato starch
  • 3/4 tsp. baking powder
  • 1/4 tsp. sea salt
  • Wet Ingredients
  • 1/2 c. sour cream
  • 1/4 c. heavy cream
  • 1/2 tsp. pure vanilla extract
  • Creaming Ingredients
  • 1/2 c. (1 stick) unsalted butter, room temperature
  • 1/4 c. brown sugar, packed
  • 1/2 c. sugar
  • 2 large eggs


  1. Preheat the oven to 350°. Line bottom of pan(s) with parchment paper. Set aside.
  2. Pear Base. Mix together butter, brown sugar, cornstarch, and salt. Spread evenly on bottom of pan(s). Place pear slices in a circular pattern. Set aside.
  3. Dry Ingredients. In a food processor, blend almonds and powdered sugar together until fine. In a medium bowl, whisk together dry ingredients. Set aside.
  4. Wet Ingredients. In a small bowl, stir together wet ingredients. Set aside.
  5. Creaming Ingredients. In a standing mixer using a paddle attachment, mix together butter and sugars on low speed until mixture begins pulling away from sides. About 4 minutes. Add eggs one at a time, scraping down the sides of the bowl in between mixing.
  6. On low speed, alternately add the wet and dry ingredients into the creaming mixture. This should take about 1 minute. Scrape down sides of bowl and beat on high speed for 30 seconds to build structure into the batter.
  7. Add or evenly divide batter into pans. Bake for about 40 minutes or until cake tester comes out clean. Allow to cool for at least 20 minutes before removing from pan to allow the pears to set. Invert and place on cooling rack. Serve or store in an airtight container for up to 3 days.
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