CakesMediterraneanMedium

Cardamom Pear Upside-Down Cake

Name: Cardamom Pear Upside-Down Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 6 tablespoons (85 g) unsalted butter; ½ cup (110 g) packed brown sugar; ¼ teaspoon (1½ g) sea salt; 4 medium (600 g) firm pears (such as Bosc or Anjou), peeled, cored, and halved lengthwise; ½ cup (115 g) unsalted butter, softened, at room temperature; ¾ cup (150 g) granulated sugar; 2 whole (100 g) large eggs, at room temperature; 1 teaspoon (5 ml) vanilla extract; 1½ cups (190 g) all-purpose flour; 1¼ teaspoon (3 g) ground cardamom; 1½ teaspoon (7½ g) baking powder; ¼ teaspoon (1½ g) salt; ½ cup (120 ml) buttermilk

From the MyKitchenBank Kitchen

A tender, buttery upside-down cake with caramelized pears and warm cardamom spice. The pears are arranged in a caramelized butter mixture, then topped with a moist cardamom-scented batter that bakes until golden. When inverted, the glossy pears crown the cake. Perfect for breakfast, brunch, or a simple dessert with tea.

Prep: 25 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 25 min
Makes: 1 cake (8 slices)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Bring eggs to room temperature (30 minutes)
Peel and core pears just before assembly so they don't brown
Have all dry ingredients measured and ready

1
Make the caramel base
- In a small saucepan over medium heat, melt 6 tablespoons (85 g) of butter.
- Add 1/2 cup (110 g) brown sugar and 1/4 teaspoon (1.5 g) sea salt, stirring gently for 2–3 minutes until the sugar dissolves and the mixture becomes amber-colored and fragrant.
- Do not stir too vigorously or the sugar will crystallize.
- Pour this caramel evenly into the bottom of a 9-inch (23 cm) round cake pan, tilting to coat the bottom completely.
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Ready when: Mixture is amber-colored and smooth
Tip: Watch carefully—the caramel can go from perfect to burnt quickly. If it looks too dark, remove from heat immediately.
2
Arrange the pears
- Peel, core, and halve 4 medium pears (about 600 g total) lengthwise.
- Place them cut-side down on the warm caramel base in a circular pattern, fitting them snugly together with the pointed ends toward the center.
- If you have 8 halves, arrange them like the spokes of a wheel.
- Set aside.
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Ready when: Pears are arranged neatly in the pan
Tip: Prep the pears just before arranging so they don't oxidize and turn brown. If they do brown slightly, it won't affect the flavor.
3
Cream butter and sugar
- In a large bowl, whisk together 1/2 cup (115 g) soft unsalted butter and 3/4 cup (150 g) granulated sugar.
- Whisk for 3–4 minutes until the mixture is pale, fluffy, and resembles wet sand.
- Scrape down the sides of the bowl with a rubber spatula.
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Ready when: Mixture is pale and fluffy
Tip: Ensure the butter is truly soft and at room temperature for best results. Cold butter won't incorporate air and the cake will be dense.
4
Add eggs and vanilla
- Add 2 room-temperature large eggs, one at a time, whisking well after each addition until fully incorporated (about 1 minute per egg).
- Then whisk in 1 teaspoon (5 ml) vanilla extract until combined.
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Ready when: Mixture is smooth, pale, and no streaks of egg remain
Tip: If the mixture looks slightly curdled after adding eggs, it will come together once you add the dry ingredients. Don't panic.
5
Combine dry ingredients
- In a medium bowl, whisk together 1.5 cups (190 g) all-purpose flour, 1.25 teaspoons (3 g) ground cardamom, 1.5 teaspoons (7.5 g) baking powder, and 1/4 teaspoon (1.5 g) salt until evenly combined.
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Ready when: Cardamom is evenly dispersed with no streaks
Tip: Whisking the spice into the flour ensures it's evenly distributed throughout the batter, so you get cardamom in every bite.
6
Alternate wet and dry
- Add half the dry mixture (roughly 3/4 cup or 95 g) to the butter mixture and whisk until just combined.
- Pour in 1/4 cup (60 ml) of the buttermilk and whisk to combine.
- Add the remaining dry ingredients and whisk until just combined.
- Finish with the remaining 1/4 cup (60 ml) buttermilk, whisking until the batter is smooth and no dry streaks remain.
- Do not overmix.
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Ready when: Batter is smooth and homogeneous with no lumps
Tip: Overmixing after adding flour develops gluten and makes the cake tough. Mix gently until just combined.
7
Pour and bakeOven 350°F / 175°C
- Carefully pour the batter over the pears in the pan, spreading gently with a rubber spatula to even out the surface.
- Place the pan on a baking sheet (to catch any drips) and transfer to a preheated 350°F (175°C) oven.
- Bake for 42–48 minutes, until the top is golden-brown and a toothpick inserted into the cake (not a pear) comes out with just a few moist crumbs.
- The cake should spring back lightly when you press the center.
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Ready when: Top is golden-brown, and a toothpick comes out with just a few moist crumbs
Tip: Use a baking sheet underneath to catch any caramel that might bubble over. If the top browns too quickly, tent loosely with foil.
8
Cool and invert
- Remove the cake from the oven and let it cool in the pan for 12–15 minutes.
- During this time, the caramel will set slightly but remain pliable.
- Run a thin, sharp knife around the edge of the pan to loosen the cake.
- Place a serving plate on top of the pan and, using oven mitts, carefully invert so the cake falls onto the plate.
- If any pears stick to the pan, gently coax them out with a spatula and arrange them on top of the cake.
- Any caramel left in the pan can be reheated over low heat and drizzled over the cake.
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Ready when: Cake is stable enough to invert and pears are exposed on top
Tip: Don't wait too long to invert—if the cake cools completely, the caramel will harden and stick. The cake should still be warm to the touch.

Good to know

Tips

Cardamom is most flavorful when freshly ground from pods, but pre-ground works fine. Store it in an airtight container away from heat and light to preserve its potency.
Room-temperature eggs and butter are essential for a light, fluffy crumb. Cold ingredients won't incorporate air as readily.
If your caramel cracks or hardens as it cools, gently reheat it over low heat and pour it again into the pan.
For a glossier finish, brush the cooled pears with a light coating of warm apricot jam.

Make ahead

You can prepare the dry ingredients up to 1 day ahead in an airtight container. The whole cake is best served the day it is baked, while the caramel is still tender and the crumb is fresh.

Storage & reheating

Store covered at room temperature for up to 2 days. The caramel will soften as it sits. For longer storage, wrap well and refrigerate for up to 4 days; reheat gently in a 300°F (150°C) oven for 10 minutes before serving. Do not freeze—the pears will become mushy when thawed.

Substitutions

firm pears (such as Bosc or Anjou) → firm apples (such as Granny Smith or Honeycrisp), peeled, cored, and halved. Apples will be slightly tarter and hold their shape well. The cake will bake in the same time.
ground cardamom → 1 teaspoon (2 g) ground ginger plus 1/4 teaspoon (0.5 g) ground cinnamon. This gives a warm spice profile with a different character. Use the same total amount of spice.
buttermilk → plain Greek yogurt thinned with 2 tablespoons whole milk, or 1/2 cup sour cream mixed with 2 tablespoons whole milk. Both add richness and tanginess. Stir well to smooth out lumps before adding to the batter.
packed brown sugar → granulated sugar with 1 tablespoon blackstrap molasses mixed in. Creates a caramel with deeper, slightly more intense flavor. Mix thoroughly to combine.