Warm, rich, and deeply comforting, Sticky Caramel Pear Upside-Down Cake features tender slices of ripe pears bathed in a gooey brown sugar caramel, baked right beneath a moist, ginger-and-cinnamon spiced sponge. When flipped warm onto a platter, the shiny caramel drips down the sides, coating every bite in sticky perfection.
The secret to clean pear patterns that don’t stick to the pan is Arranging Thinly Sliced Pears over a Simmered Butter-Brown Sugar Caramel Base and Lining the Bottom of the Pan with Parchment Paper. The parchment locks in the caramel while baking, allowing the cake to release smoothly with zero tears.
Why You’ll Love This Spiced Caramel Cake
- Stunning Flip Presentation: Fanned pear slices coated in dark amber caramel create an instant showstopper.
- Moist & Spiced Sponge: Warm cinnamon, ginger, and nutmeg complement the natural sweetness of juicy pears.
- Warm Comfort Dessert: Perfect served warm with a scoop of vanilla bean ice cream or dollop of fresh cream.
- No Frosting Needed: The rich topping doubles as its own built-in glaze and sauce.
Ingredients You’ll Need
- Sticky Caramel & Fruit Top: 3 tablespoons unsalted butter, ½ cup packed dark brown sugar, 1 tablespoon maple syrup, and 2 medium firm-ripe pears (Bosc or Anjou, cored and thinly sliced).
- Spiced Cake Batter: 1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon fine salt, ½ cup unsalted butter (softened), ½ cup granulated sugar, ¼ cup dark brown sugar, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup buttermilk (or whole milk).
Step-by-Step Instructions
1.Make Caramel & Arrange Pears:5 mins.
Preheat oven to 350°F (175°C). Melt 3 tbsp butter, ½ cup brown sugar, and maple syrup in a saucepan over medium heat for 2 minutes until bubbling. Pour into a parchment-lined 9-inch round cake pan. Arrange sliced pears in a circular fan pattern over the caramel.
2.Mix Dry & Whisk Wet Ingredients:5 mins.
Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt in a bowl. In a large bowl, beat softened butter, granulated sugar, and ¼ cup brown sugar until fluffy. Beat in eggs one at a time, followed by vanilla extract.
3.Fold Batter & Layer:3 mins.
Alternate adding dry ingredients and buttermilk into the butter mixture, folding gently until a smooth batter forms. Carefully spoon batter over the pear slices and smooth the top evenly with a spatula.
4.Bake, Rest & Invert:35-40 mins.
Bake at 350°F (175°C) for 35 to 40 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes. Run a knife around the edges, place a serving plate over the pan, and confidently flip it upside-down. Remove the pan and parchment paper carefully!
Tips from the Kitchen
- Choose Firm-Ripe Pears: Bosc or Anjou pears hold their shape beautifully during baking without turning into mush. Avoid overripe, soft pears.
- Invert While Warm: Flip the cake within 10 minutes of taking it out of the oven. If it cools completely in the pan, the caramel will harden and stick to the bottom.
- Add a Splash of Rum or Bourbon: Add 1 tablespoon of dark rum or bourbon into the caramel sauce before pouring into the pan for an adult twist.
Quick Recipe Card
- Prep: 15 mins | Bake: 40 mins | Rest/Flip: 10 mins | Yield: 8 Servings
Ingredients:
- Caramel Top: 3 tbsp Butter, ½ cup Brown Sugar, 1 tbsp Maple Syrup & 2 Pears (sliced)
- Cake: 1½ cups Flour, 1 tsp Baking Powder, ½ tsp Baking Soda, 1 tsp Cinnamon, ½ tsp Ginger & ¼ tsp Salt
- ½ cup Soft Butter, ½ cup White Sugar, ¼ cup Brown Sugar, 2 Eggs, 1 tsp Vanilla & ½ cup Buttermilk
Instructions:
Melt butter, ½ cup brown sugar, and maple syrup; pour into a lined 9-inch pan. Arrange sliced pears on top. Beat butter and sugars, add eggs and vanilla. Fold in flour spices and buttermilk. Pour batter over pears. Bake at 350°F (175°C) for 35–40 mins. Cool 10 mins, flip onto a platter, peel off parchment, and serve warm!
