Upside-Down Pear Cake

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recipe by Drop

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
  • Calories icon
based on 5 ratings

Carmelized pear slices become the topping for this warm spiced upside-down cake.

recipe updated Mar 26, 2020


  • Salted butter icon
    Salted butter
    4 tbsp (57g)
  • Granulated sugar icon
    Granulated sugar
    1 cup (204g)
  • Water icon
    ¼ cup (60ml)
  • Lemon icon
    about ½ tsp (2g)
  • Pear icon
    x 2 (about 330g)
  • All purpose flour icon
    All purpose flour
    1.5 cups (194g)
  • Baking powder icon
    Baking powder
    1.5 tsp (7g)
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (3g)
  • Ground ginger icon
    Ground ginger
    about ½ tsp (1g)
  • Salted butter icon
    Salted butter
    8 tbsp (114g)
  • Light brown sugar icon
    Light brown sugar
    1 cup (194g)
  • Egg icon
    x 2 (about 100g)
  • Vanilla extract icon
    Vanilla extract
    1.5 tsp (7ml)
  • Milk icon
    ½ cup (120ml)


  • kCook icon Stand mixer
  • kCook icon Whisk
  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Round pan - 9 x 2"
  • kCook icon Small bowl
  • kCook icon Small bowl

Step preview

  1. Grease a clean round pan
  2. Pre-heat oven - 175°C
  3. Add salted butter to a clean small bowl then set aside
  4. Add granulated sugar, water and lemon to a clean saucepan
  5. Heat until just boiling
  6. Simmer until golden brown - 5 min
  7. Whisk content of small bowl into caramel bit by bit then set aside
  8. Arrange pear in the round pan
  9. Pour caramel into cake
  10. Add all purpose flour, baking powder, ground cinnamon and ground ginger to a clean small bowl
  11. Whisk briefly until blended
  12. Add salted butter and light brown sugar to a clean large mixing bowl
  13. Cream together until light and fluffy - 3 min
  14. Add egg to the batter one by one while mixing
  15. Add vanilla extract and milk to the batter
  16. Mix until just combined
  17. Transfer dry ingredients to batter bit by bit while mixing
  18. Transfer batter to cake
  19. Bake until skewer tests clean - 35 min, 175°C
  20. Let cool - 10 min
  21. Invert carefully
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