Vanilla Pear Upside-Down Cake arrives at the table with a satin caramel glaze and the gentle perfume of vanilla and ripe pear. The Vanilla Pear Upside-Down Cake balances tender crumb and glossy fruit for an elegant dessert that feels both timeless and modern. A single pan produces a glossy topping and tender interior — an ideal finale for intimate dinners or refined gatherings. For a crisp technique reference, see this air-fryer quesadilla guide for quick heat tips.
Why Make This Recipe
- Effortless Yet Elegant: one-pan assembly yields a polished presentation without fuss.
- Minimal Ingredients: pantry staples and seasonal pears become a showstopping dessert.
- Impressive Flavor: browned butter notes, vanilla bean warmth, and the bright sweetness of pear form a layered taste experience.
This version elevates the classic by using browned butter and pure vanilla to deepen aroma, and by arranging pears to create a mosaic of caramelized fruit rather than a single, heavy ring.
Ingredients
Base (Cake Batter)
- 1/2 cup (115 g) unsalted butter, room temperature (for batter)
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract or seeds from 1 vanilla bean
- 1 1/4 cups (150 g) all-purpose flour, sifted
- 1 1/4 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup (120 ml) whole milk, warm
Sauce (Caramel-Pear Topping)
- 4 tbsp (56 g) unsalted butter, browned and warm
- 1/2 cup (100 g) light brown sugar, packed
- 2 tbsp heavy cream (optional, for silkier caramel)
- 2–3 ripe pears (Bosc or Bartlett), peeled, halved and cored, then thinly sliced
Topping & Finish
- 1 tbsp lemon juice (to prevent browning)
- Fleur de sel or a pinch of flaky sea salt for finish
- Optional: 2 tbsp sliced toasted almonds or a light dusting of powdered sugar
Precision notes: use room-temperature butter and eggs for even emulsification; pears should be ripe but firm; finely zest one lemon if you prefer a citrus lift.
How to Make Vanilla Pear Upside-Down Cake:
- Preheat the oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment for easy release.
- Mini-tip: warm the pan briefly in the oven to help the caramel spread more evenly.
- Make the caramel-pear topping: in a small saucepan, melt 4 tbsp butter until it begins to brown and smell nutty. Add the brown sugar and stir until glossy and slightly thickened, then remove from heat and stir in the cream if using. Add a squeeze of lemon to brighten. Pour the caramel into the prepared pan and tilt to coat the base. Arrange pear slices in an overlapping pattern; they should glisten and sit snugly.
- Sensory cue: the caramel should be shiny and fluid, and the pears should look jewel-like against it.
- Whisk the cake batter: cream room-temperature butter and granulated sugar until pale and airy (about 2–3 minutes). Add eggs one at a time, scraping down the bowl. Mix in vanilla. Fold in sifted flour, baking powder, and salt in two additions, alternating with warm milk until the batter is smooth and thick but pourable.
- Mini-tip: do not overmix once the flour is added; a few streaks are okay.
- Spoon the batter over the arranged pears, spreading gently to avoid disturbing the pattern. Smooth the top with an offset spatula; the batter should just reach the edges.
- Sensory cue: the batter surface will be matte and slightly domed.
- Bake for 35–45 minutes, or until the cake is golden, a skewer inserted in the center comes out with a few moist crumbs, and the edges have slightly pulled from the pan. If the top browns too quickly, tent loosely with foil.
- Mini-tip: rotate the pan halfway through for even coloring.
- Let the cake cool in the pan on a rack for 15–20 minutes — this cooling time lets the caramel set slightly so the topping releases cleanly. Run a thin knife around the edge, then invert onto a serving plate. Spoon any remaining caramel from the pan over the fruit. Finish with a light sprinkle of flaky sea salt and toasted almonds if using.
- Sensory cue: the inverted cake should reveal glossy, amber pears and a warm vanilla-scented crumb.
How to Serve Vanilla Pear Upside-Down Cake:
Serve slices slightly warm to enjoy the molten caramel and tender pear contrast. Present on simple white plates to highlight the glaze; add a quenelle of whipped crème fraîche or lightly sweetened mascarpone on the side. Garnish with a few microgreens or a thin lemon zest ribbon for a bright, modern accent.
How to Store Vanilla Pear Upside-Down Cake:
Cool completely before covering to avoid sogginess. Store at room temperature for up to 24 hours in an airtight container; for longer keeping, refrigerate up to 4 days. Rewarm individual slices lightly in a 300°F (150°C) oven for 6–8 minutes to restore softness, or microwave for 10–15 seconds for a quick warm serving. Bring refrigerated cake to room temperature before serving for best flavor.
Tips to Make Vanilla Pear Upside-Down Cake:
- Brown the butter slowly and watch for nutty aroma — don’t burn it; this adds depth to the caramel.
- Slice pears uniformly so they caramelize evenly; a mandoline gives consistent thickness.
- Use warm milk in the batter to help the batter incorporate smoothly for a tender crumb.
- Allow the cake to rest in the pan before inverting; this prevents the caramel from sticking.
Variation (if any):
Swap pears for poached quince or figs in late summer for a seasonal shift. For a nutty lift, fold 1/3 cup finely ground almonds into the batter (almond meal) or top with frangipane before baking. Replace light brown sugar with maple syrup in the caramel for an autumnal flavor profile.
How long does it keep?
Stored in the refrigerator in an airtight container, the cake will keep for up to 4 days; textures soften over time — reheat gently before serving.
Can I use canned pears?
Canned pears are softer and hold more liquid; drain thoroughly and pat dry, and reduce the added cream in the caramel to prevent a too-runny topping.
How do I prevent the pears from turning mushy?
Choose pears that are ripe but firm (Bosc or firm Bartlett), slice evenly, and avoid overbaking. A short rest time before inverting also helps maintain shape.
FAQs
What is the best pear variety for this cake?
Bosc or firm Bartlett pears are ideal — they caramelize well yet remain structured.
Can I make this gluten-free?
Yes. Replace all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks binding agents.
Is it possible to prepare this ahead of time?
You can assemble and refrigerate the unbaked cake (covered) for a few hours before baking; bring it to room temperature before placing in the oven for even rising.
Conclusion
This Vanilla Pear Upside-Down Cake offers refined simplicity: glossy caramel, tender vanilla-scented crumb, and the understated elegance of caramelized pear. It’s approachable for home cooks yet polished enough for a dinner party. If you would like a different method or inspiration, see the classic Pear Upside-Down Cake Recipe | Food Apparel for an additional technique. Share your plating ideas and variations in the comments, and consider tagging your photos when you post — how would you make this dish your own?
Print
Vanilla Pear Upside-Down Cake
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An elegant dessert featuring a satin caramel glaze, tender crumb, and glossy caramelized pears.
Ingredients
- 1/2 cup (115 g) unsalted butter, room temperature (for batter)
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract or seeds from 1 vanilla bean
- 1 1/4 cups (150 g) all-purpose flour, sifted
- 1 1/4 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup (120 ml) whole milk, warm
- 4 tbsp (56 g) unsalted butter, browned and warm (for topping)
- 1/2 cup (100 g) light brown sugar, packed
- 2 tbsp heavy cream (optional, for silkier caramel)
- 2–3 ripe pears (Bosc or Bartlett), peeled, halved, cored, and thinly sliced
- 1 tbsp lemon juice (to prevent browning)
- Fleur de sel or a pinch of flaky sea salt (for finish)
- Optional: 2 tbsp sliced toasted almonds or a light dusting of powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9-inch round cake pan and line the bottom with parchment for easy release.
- In a small saucepan, melt 4 tbsp butter until browned; add brown sugar, stir until glossy, then mix in heavy cream and lemon juice. Pour into the prepared pan, coating the base. Arrange pear slices in an overlapping pattern.
- Cream room-temperature butter and granulated sugar until pale. Add eggs one at a time, mixing in vanilla. Fold in sifted flour, baking powder, and salt, alternating with warm milk until smooth.
- Spoon the batter over the pears and smooth the top. Bake for 35–45 minutes, until golden and a skewer comes out with a few crumbs.
- Let the cake cool for 15–20 minutes, then invert onto a serving plate. Top with remaining caramel and sprinkle with flaky sea salt and toasted almonds.
- Serve slices warm with whipped crème fraîche or sweetened mascarpone.
Notes
Use room-temperature ingredients for better texture; pears should be ripe but firm. Store leftovers in an airtight container at room temperature for up to 24 hours or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg