Irresistible Pear Cake with a Hint of Cinnamon

Irresistible Pear Cake with a Hint of Cinnamon

Discover the magic of our Irresistible Pear Cake with a Hint of Cinnamon. This moist and flavorful cake combines the natural sweetness of ripe pears with the warm, comforting taste of cinnamon, making it perfect for any occasion. Easy to prepare and delicious, it's a crowd-pleaser that will impress your guests and delight your taste buds. Enjoy a slice of this heavenly dessert with your favorite cup of tea or coffee.

Prep Time20

Baking Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: Pear Cake with Cinnamon, Upside down Pear Cake

Servings: servings

Calories: 507kcal

Equipment

Springform Pan 9-inch

Ingredients

Caramel Pear Layer:

6 Tbsp Unsalted Butter (90g)(melted)
½ cup Brown Sugar (100g)
3 Pears (peeled, cored and cut into ¼ inch thick slices)

Cake Layer:

1¾ Cups Flour (210g)
1 Tsp Baking Powder
½ Tsp Baking Soda
¼ Tsp Cinnamon
¼ Tsp Salt
¼ Cup Unsalted Butter (60g)(room temperature)
¼ Cup Vegetable Oil (60ml)
¾ Cup Brown Sugar (150g)
2 Eggs (room temperature)
¾ Cup Sour Cream (180g)(room temperature)
1 Tsp Vanilla Extract
Pecans Optional: Chopped for Topping

Instructions

Prepare the Caramel Pear Layer:

Preheat your oven to 350°F (175°C).
In a saucepan over medium heat, melt the 6 tablespoons of unsalted butter.
Add the ½ cup of brown sugar to the melted butter, stirring constantly until the sugar dissolves and the mixture is smooth and bubbly, about 2-3 minutes.
Pour the caramel mixture into the bottom of a 9-inch round cake pan, spreading it evenly.
Arrange the pear slices in a single layer over the caramel mixture in the cake pan. Set aside.

Prepare the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the room temperature butter and vegetable oil together until creamy and smooth.
Add the ¾ cup of brown sugar to the butter mixture, and beat until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the sour cream and vanilla extract until the batter is smooth.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.

Assemble and Bake:

Pour the cake batter over the pear and caramel layer in the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10-15 minutes.

Serve:

Run a knife around the edges of the cake to loosen it from the pan.
Place a serving plate over the cake pan, and carefully invert the cake onto the plate.
Allow the caramel to drizzle down the sides, and arrange any pear slices that may have shifted.
Serve warm or at room temperature. Enjoy your delicious Upside Down Pear Cake!

Nutrition