Ginger Pear Upside-Down Cake

Ginger Pear Upside-Down Cake: Your New Go-To Cozy Dessert

Hey friends! Clara here. Is there anything more magical than an upside-down cake? I mean, it’s basically a delicious, edible magic trick. You start with this gooey, caramelized layer of fruit at the bottom of a pan, pour a simple batter over the top, and after a spell in the oven, you perform the grand reveal—flipping it out onto a plate to unveil this stunning, jewel-toned masterpiece. It feels fancy, but I promise you, it’s one of the most forgiving and fun cakes you’ll ever bake.

And this version? Oh, this Ginger Pear Upside-Down Cake is my absolute favorite for fall and winter. We’re taking sweet, juicy pears and letting them bathe in a brown sugar caramel, then pairing them with a cake that’s incredibly tender and packed with the warm, zesty kick of ginger. It’s the kind of dessert that fills your kitchen with the most incredible aroma—a scent that just screams “cozy season is here!” It’s not overly sweet, it has a beautiful rustic elegance, and it’s the perfect answer to the question, “What should I bring?” or “What dessert can we whip up that feels special?” So, tie on your favorite apron, and let’s bake something truly heartwarming together.

A Cake That Tastes Like a Hug

This recipe always takes me right back to my first tiny apartment kitchen. It was about this time of year, the air was getting crisp, and I was feeling a little homesick. My grandma, the undisputed queen of comfort baking, always made pineapple upside-down cake for family gatherings. I craved that feeling, but I had a beautiful, ripe pair of pears sitting on my counter and a serious love for all things ginger.

I decided to try a twist on her classic. I remember my hands being a little clumsy as I sliced the pears, my heart pounding a bit when I went to flip the warm cake pan onto my one good plate. I held my breath… and then… success! That glorious, sticky, pear-covered top emerged, and I knew I had created something new that still held all the nostalgia of home. It was an instant hit with my roommates and became my signature “I-care-about-you” bake for years to come. It’s a recipe built on a happy accident and a whole lot of love.

Gathering Your Glow-Up Ingredients

Here’s everything you’ll need to create this autumnal wonder. The beauty of this cake is in its simplicity and the quality of its ingredients. Let’s break it down!

For the Gorgeous Caramelized Topping:

• 3 tablespoons butter – Unsalted is best here so we can control the salt level. This is the rich base of our caramel.
• ½ cup brown sugar – I prefer dark brown sugar for its deeper molasses flavor, but light brown works perfectly too! This is what creates that iconic, gooey, caramel sauce.
• 2 ripe but firm pears – This is key! You want pears that give just slightly to pressure but are still firm. Overly soft pears will turn to mush. Bosc or Anjou pears are my top picks—they hold their shape beautifully during baking.

For the Spiced & Tender Cake:

• 1½ cups all-purpose flour – The reliable foundation of our cake. For a slightly denser, nuttier cake, you can swap in ½ cup whole wheat pastry flour.
• 1 teaspoon baking powder & ½ teaspoon baking soda – Our dynamic leavening duo! The baking soda also helps neutralize the acidity from the sour cream, making the cake rise like a dream.
• ½ teaspoon salt – Never skip this! Salt is a flavor enhancer and makes all the other ingredients sing.
• 1 teaspoon ground ginger, ½ teaspoon cinnamon, ¼ teaspoon nutmeg – The spice squad! This combo is warm and inviting. For a serious ginger kick, add ½ tablespoon of freshly grated ginger to the wet ingredients.
• ½ cup unsalted butter, softened – “Softened” is crucial! It should leave a slight indent when you press it. This creams with the sugar to create a light, fluffy base for the cake.
• ½ cup brown sugar & ¼ cup granulated sugar – Using a mix gives us depth of flavor from the molasses and a little extra lift from the granulated sugar.
• 2 large eggs – Bring them to room temperature! They incorporate into the batter much more evenly, resulting in a uniform crumb.
• 1 teaspoon vanilla extract – The classic flavor booster. A splash of almond extract would also be lovely here.
• ½ cup sour cream or yogurt – My secret weapon for a supremely moist cake! The fat and acidity tenderize the gluten, giving us a melt-in-your-mouth texture. Full-fat plain Greek yogurt is a fantastic, protein-packed substitute.Print
  

  Ginger Pear Upside-Down Cake

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  • Author: clarawhitmore
  • Total Time: 1 hour 5 minutes
  • Yield: serves 8

  Print Recipe

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  Description

  Lush pear slices caramelized in brown sugar and butter top a tender, gingery cake in this elegant seasonal dessert. Moist, flavorful, and beautifully rustic, it’s the kind of upside-down cake that earns a spot on any table, from cozy dinners to holiday feasts.

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  Ingredients

  Scale 1x2x3x

  Topping:

  3 tablespoons butter

  ½ cup brown sugar

  2 ripe but firm pears, peeled, cored, and sliced

  Cake Batter:

  1½ cups all-purpose flour

  1 teaspoon baking powder

  ½ teaspoon baking soda

  ½ teaspoon salt

  1 teaspoon ground ginger

  ½ teaspoon cinnamon

  ¼ teaspoon nutmeg

  ½ cup unsalted butter, softened

  ½ cup brown sugar

  ¼ cup granulated sugar

  2 large eggs

  1 teaspoon vanilla extract

  ½ cup sour cream or yogurt

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  Instructions

  Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.

  Melt butter and brown sugar for topping in a saucepan. Pour into cake pan. Arrange pears over caramel.

  In a bowl, whisk flour, baking powder, soda, salt, and spices.

  In another bowl, beat butter and sugars until fluffy. Add eggs one at a time, then vanilla. Mix in sour cream.

  Gradually add dry ingredients to wet, mixing just until combined.

  Spoon batter over pears and smooth the top.

  Bake 35–40 minutes, or until a toothpick comes out clean. Cool 10 minutes, then invert onto a plate.

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert

  Nutrition

  • Calories: 320
  • Sugar: 26g
  • Sodium: 230mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Carbohydrates: 43g
  • Protein: 4g
  • Cholesterol: 75mg

Let’s Bake This Beauty: Step-by-Step

Don’t be intimidated! Baking is just following a series of small, simple steps. Read through them once before you start, and you’ll be a pro.

1. Preheat and Prep: Crank that oven to 350°F (175°C). This is non-negotiable for even baking. Grab your 9-inch round cake pan and give it a good grease with butter or non-stick spray. I like to line the bottom with a round of parchment paper for an absolute guarantee of a clean release—it’s my number one cake hack!
2. Make the Liquid Gold (a.k.a. The Caramel): In a small saucepan over medium heat, melt the 3 tablespoons of butter with the ½ cup of brown sugar. Stir it constantly until the butter melts and the mixture becomes a smooth, bubbling sauce. This only takes 2-3 minutes. Pour this gloriousness directly into the bottom of your prepared pan, tilting it to coat the entire base. Chef’s Tip: Work quickly here as the caramel will start to set as it cools.
3. Arrange Your Pears: Now for the fun, artistic part! Take your peeled, cored, and sliced pears and arrange them in a single, beautiful layer over the caramel. You can do a simple fan or a concentric circle—get creative! They will be the star of the show, so make it pretty.
4. Whisk the Dry Team: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all those wonderful spices (ginger, cinnamon, nutmeg). Whisking does two things: it combines everything evenly and aerates the flour, which contributes to a lighter cake. Set this aside.
5. Cream the Butter and Sugars: In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened ½ cup of butter with both sugars. Beat on medium-high speed for a good 2-3 minutes until the mixture is light, pale, and fluffy. This step is important for texture—you’re creaming air into the batter!
6. Incorporate the Wet Ingredients: Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla. Now, beat in the sour cream (or yogurt) until the mixture is smooth. It might look a little curdled at this point—that’s totally okay!
7. Bring It All Together: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix! A few lumps are fine. Overmixing develops gluten and leads to a tough, dense cake.
8. Batter Up and Bake: Carefully spoon the thick batter over the arranged pears in your pan. Use a spatula to gently spread it into an even layer, being careful not to disturb your beautiful pear design. Pop the pan into the preheated oven and bake for 35-40 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center (into the cake part, not a pear) comes out with just a few moist crumbs attached.
9. The Grand Reveal (The Most Important Step!): Take the cake out of the oven and place it on a wire rack. Let it cool in the pan for exactly 10 minutes. No more, no less! This allows the cake to set slightly so it doesn’t fall apart, but the caramel is still warm enough to release. Run a thin knife or an offset spatula around the edge of the pan to loosen any stuck bits. Place your serving plate upside-down on top of the cake pan. With confidence (and maybe oven mitts!), swiftly flip the pan and plate over. Gently lift the pan away. Ta-da! Magic.

How to Serve Your Masterpiece

This cake is a stunner all on its own, but a little accessory never hurts! I love serving it slightly warm. A simple dusting of powdered sugar looks like a light snowfall and is effortlessly elegant. For the ultimate indulgence, a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream is absolute perfection. The cool, creamy element against the warm, spiced cake and sticky caramel is a textural dream come true. It’s perfect with a cup of hot coffee in the afternoon or as the grand finale to a cozy dinner party.

Make It Your Own: Delicious Variations

This recipe is a fantastic canvas for your creativity! Here are a few ways to play with it:

• Apple-Ginger: Swap the pears for thinly sliced, firm apples like Granny Smith or Honeycrisp. A touch of cardamom in the spice mix would be amazing here.
• Ginger Peach (Summer Version): In the summer, use firm, ripe peaches instead of pears. Their bright acidity pairs wonderfully with the ginger.
• Dairy-Free Delight: Use vegan butter and coconut yogurt to easily make this cake dairy-free. The results are just as fantastic!
• Extra Ginger Zing: Add 1-2 tablespoons of finely chopped crystallized ginger to the batter for little bursts of intense flavor.
• Bourbon or Rum Caramel: Stir a tablespoon of bourbon or dark rum into the caramel sauce after you take it off the heat for a sophisticated, adult twist.

Clara’s Kitchen Confidential

This recipe has been through a few evolutions in my kitchen. The first time I made it, I was so nervous about the flip that I only cooled it for 5 minutes. Let’s just say… the cake decided to only half-release, and I had to perform emergency surgery with a spatula to piece the beautiful top back together. It still tasted incredible, but it was a lesson learned—patience is a virtue in baking! I also started adding the sour cream after a few tests with just milk; the difference in moisture and tenderness was night and day. It’s now my non-negotiable secret for almost every cake. Don’t be afraid of your own kitchen experiments—that’s where the best recipes are born!

Your Questions, Answered!

Q: My cake stuck to the pan! What did I do wrong and can I fix it?
A: Oh, we’ve all been there! The most common culprits are not greasing the pan well enough or not loosening the edges before flipping. Also, don’t let it cool too long in the pan—10 minutes is the sweet spot. If it does stick, don’t panic. Carefully use a spatula to scrape any stuck bits and press them back onto the cake. Dust the whole thing with powdered sugar—it’s a great baker’s bandage and it will still taste amazing.

Q: Can I make this cake gluten-free?
A: Absolutely! I’ve had great success using a 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill or King Arthur). Just ensure your blend contains xanthan gum, which helps bind the batter similarly to gluten.

Q: The bottom (now the top) seems soggy. Is that normal?
A: The caramelized fruit layer will be moist and syrupy, which is what we want! However, if it’s truly soggy and wet, it might be underbaked. Next time, give it a few more minutes in the oven. Also, using pears that are too ripe can release more water during baking.

Q: Can I prepare this ahead of time?
A: You can! Bake and cool the cake completely (do not invert it until you’re ready to serve for the best presentation). Wrap the *pan* tightly in plastic wrap and keep it at room temperature for up to a day. When you’re ready, warm it in a 300°F oven for 10-15 minutes, then invert it onto your plate. The caramel will loosen up beautifully.

Nutritional Information*

Per Serving (1 slice, based on 8 servings):
Calories: 320 | Fat: 15g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 230mg | Carbohydrates: 43g | Fiber: 2g | Sugars: 26g | Protein: 4g

*Please note: This is an estimate generated by an online calculator. Values can vary based on specific ingredients used.

With its caramelized pears and warmly spiced ginger cake, this Upside-Down Cake is as beautiful as it is delicious. Simple to prepare but impressive enough for any occasion, it’s the perfect fall dessert to share with loved ones—or enjoy with a cup of tea on a chilly evening!