Pear upside down cake

This Caramelized Pear Upside Down Cake is a real crowd pleaser. It’s a super moist cake topped with pears that are nestled in a gooey spiced brown sugar.

This cake is a wonderful harmony of spicy ginger, rich batter and sweet fruit. To get the balance right, be sure to use the full amount of ginger and really fill the bottom layer with pears, packed tightly. Note the low baking temperature, which allows the soft batter to cook through.

Upside-Down Pear Cake with Brown Butter. This slightly sweet fall cake is studded with nutty brown butter, warm spices, and covered with pears. Easy to make, and even easier to impress with!

Celebrate your pears by making this beautiful upside down cake. Showcasing caramelised pears and a tasty vanilla sponge, this recipe is one of the easier cakes you will ever make. This cake is particularly good for unripe pears, as they will soften and get warm, juicy and sweet. Enjoy!

This delicious Pear Upside Down Cake by Mary Berry is a quick and easy dessert that’s perfect for any occasion. Featuring tender, juicy pears and a rich caramel base, this cake is both comforting and impressive. Use simple ingredients you likely have on hand for a delightful treat that’s sure to impress!

Upside-down cake is traditionally made with pineapple but the recipe works for a variety of fruits, including the pears used in this recipe.

This pear upside-down cake is an updated twist on a classic dessert. The cake can be made ahead of time for a sweet treat.

This cake is easy to make and looks divine. The sticky brown caramel glazes the pears and seeps into the cake, making it moist and delicious. Serve warm from the oven with vanilla ice-cream for a decadent dessert.

Turn dessert on its head.

I have a list of things in life that make me really, really happy. That list consists of many things, including traveling, cookbooks, bacon and sundresses. Oh yeah… and this pear cardamom upside down cake. I found this recipe over on Luisa’s beautiful blog, and she found it years ago in the LA Times, from one of the test kitchen cooks, Mary Ellen Rae. After gazing at the recipe for only about thirty seconds, I knew in my soul that I had to make this cake as soon as humanly possible…and serve…