Spiced Pear And Cardamom Upside-Down Cake

Imagine a dessert that captures the essence of fall in every bite. Juicy caramelized pears are nestled atop a tender, spice-kissed cake. A whisper of citrus from orange zest brightens the warmth of cardamom and cinnamon. Just like with this Orange Walnut Zucchini Bread.

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Orange Zest Helps Tame The Aromatic Spices Cinnamon, Nutmeg, Allspice & Ginger – In This Orange Walnut Zucchini Bread

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This Upside-Down Cake is more than just a treat, it’s a celebration of seasonal abundance. Where humble ingredients transform into something extraordinary. Like with this Apple Cinnamon Upside Down Cake.

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This cake is perfect for dinner parties or cozy Sunday baking projects. It is also great for impressing guests with minimal effort. This cake is as beautiful as it is delicious.

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The magic lies in its simplicity. It has a golden caramel layer studded with spiced pears. This layer flips to reveal a glossy, jewel-like topping. And with a spring-form pan, unmolding is effortless—no fuss, just a stunning centerpiece.

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This cake offers comfort and elegance. A touch of spice is present in every slice. It can be served warm with a scoop of vanilla ice cream.

Alternatively, it can be enjoyed with afternoon tea or a strong cup of coffee. The same with this Pumpkin Pecan Coconut Cake with Cardamom Whipped Cream.

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Spiced Pear And Cardamom Upside-Down Cake

For the Caramelized Pear Layer

3-4 green pears, peeled, cored, and sliced 1/4-inch thick *See Cook’s Notes

1 tablespoon lemon juice (to prevent browning of fruit – no lemon, use white vinegar)

3 tablespoons unsalted butter

1/2 cup brown sugar

1 teaspoon ground cardamom

1/2 teaspoon cinnamon

For the Cake Batter:

11/2 cups all-purpose flour

11/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream (can opt. for Greek yogurt)

Zest of 1 orange *See Cook’s Notes

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Cook’s Notes

The next are Tips for Success

Use firm pears like Bartlett or Bosc, as they hold their shape best.

Don’t skip on the orange zest. It balances the spices and adds freshness.

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Recipe Instructions

Preheat oven to 350 degrees.

Toss pear slices with lemon juice. Set aside.

In a 9-inch round cake pan or springform pan pour. Line with parchment paper.

Pour and spread the 3 tablespoons butter over parchment paper. Set aside.

In a small bowl mix together brown sugar, cardamom, and cinnamon. Sprinkle evenly over melted butter.

Next, arrange pear slices to your liking, in a spiral or decorative pattern. Set aside.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cardamom, and cinnamon.

In a medium mixing bowl, beat the 1/2 cup butter and granulated sugar until fluffy.

Add eggs one at a time, mixing in after each addition. Next, add the sour cream, vanilla and orange zest, mixing until just combined.

Gently spread the batter over the pears in the pan.

Bake in preheated oven for 40-45 minutes, or until a toothpick comes out clean.

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Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.

Serve warm with a dollop of whipped cream scoop of vanilla ice cream or a drizzle of caramel sauce.

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Try These Upside-Down Cake Favorites

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Try These Flavorful Sweet Or Savory Recipes Using Cardamom

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