Upside-Down Brown Butter Pear Cake

Why You’ll Love Upside-Down Brown Butter Pear Cake Recipe

This cake has the perfect mix of elegance and comfort. The pears become soft and glossy as they bake, creating a beautiful topping once the cake is flipped. Brown butter adds a deep, toasty flavor that makes the cake taste extra special, while the blend of spices gives it a warm fall feel. It is also a wonderful dessert for entertaining because it is attractive, easy to slice, and delicious served plain or with whipped cream or ice cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pear topping:

• 6 tbsp unsalted butter
• 1/4 cup Ontario maple syrup
• 3 or 4 small Ontario pears, cored and sliced into 1/4-inch thick slices

For the batter:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 tsp ground allspice
• 1/8 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp freshly grated gingerroot
• 3/4 cup Ontario buttermilk

Directions

1. Preheat the oven to 350°F. Grease a 9-inch round metal cake pan well.
2. In a saucepan, melt the butter for the topping over medium heat and cook until it turns golden brown and smells nutty. Remove from the heat and stir in the maple syrup.
3. Pour the brown butter and maple mixture into the prepared cake pan.
4. Arrange the pear slices over the syrup mixture in an even decorative layer.
5. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, allspice, and cloves.
6. In a large bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy, about 2 to 3 minutes.
7. Beat in the eggs one at a time, then mix in the vanilla and freshly grated gingerroot.
8. Add the flour mixture to the butter mixture in stages, alternating with the buttermilk, and mix just until combined.
9. Spoon the batter gently over the pears and spread it evenly.
10. Bake for 45 to 55 minutes, or until a tester inserted in the center comes out clean.
11. Let the cake cool in the pan for about 5 minutes. Carefully run a knife around the edge, then invert the cake onto a serving plate.
12. Let it cool slightly before slicing and serving.

Servings and timing

This recipe makes 6 to 8 servings.

Preparation time: 30 minutes
Bake time: 45 to 55 minutes
Total time: about 1 hour 25 minutes

Variations

You can easily adapt this cake to suit your taste or the season. Try apples instead of pears for a slightly firmer fruit layer and a more classic autumn flavor. A few chopped toasted walnuts or pecans can be scattered over the pear layer before adding the batter for extra crunch. For a sweeter finish, serve the cake with vanilla ice cream, lightly sweetened whipped cream, or a dusting of powdered sugar. You can also add a little orange zest to the batter for a brighter, citrusy note.

Storage/Reheating

Store leftover cake covered at room temperature for up to 1 day, or refrigerate it for up to 4 days. For the best texture, keep it in an airtight container once fully cooled. To reheat, warm individual slices in the microwave for about 10 to 15 seconds, or place slices in a low oven until just warmed through. This cake is especially nice served slightly warm.

FAQs

Can I use any type of pear for this cake?

Yes, but firmer pears work best because they hold their shape during baking. Bartlett, Bosc, or Anjou pears are all good options.

Do I have to brown the butter?

Browning the butter gives the cake its rich, nutty flavor, so it is worth the extra step. Just watch it closely so it does not burn.

Can I make this cake ahead of time?

Yes, you can bake it a day in advance. Store it covered and bring it to room temperature or warm it slightly before serving.

Why is my cake sticking to the pan?

Make sure the pan is well greased before adding the topping. Letting the cake rest for a few minutes after baking also helps it release more cleanly.

Can I use only all-purpose flour?

Yes, you can replace the whole wheat flour with more all-purpose flour if needed. The texture will be slightly lighter.

What does buttermilk do in this recipe?

Buttermilk adds moisture and tenderness while also giving the cake a subtle tang that balances the sweetness.

Can I freeze this cake?

Yes, once fully cooled, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator and warm slightly before serving.

How do I know when the cake is done?

Insert a toothpick or cake tester into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.

Can I add nuts to the recipe?

Yes, chopped pecans or walnuts pair very well with pears and brown butter. Add them to the pear layer or sprinkle them on top after baking.

Is this cake best served warm or cold?

It is best served slightly warm or at room temperature. That way, the pear topping stays soft and the brown butter flavor really stands out.

Conclusion

Upside-down brown butter pear cake is the kind of dessert that feels both rustic and special. With its tender crumb, warm spices, and glossy pear topping, it makes a beautiful centerpiece for a fall gathering or a comforting treat any time you want something homemade and memorable.

Upside-Down Brown Butter Pear Cake

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A rich and tender pear cake topped with caramelized pears and nutty brown butter flavors. This elegant dessert is perfect for showcasing fresh seasonal fruit.

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Canadian
• Diet: Vegetarian

Ingredients

• 3 ripe pears, peeled, cored, and sliced
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, browned and cooled
• 2 eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk

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Instructions

1. Preheat oven to 350°F (175°C). Grease a round cake pan.
2. Melt 1/4 cup butter in a saucepan and stir in brown sugar until dissolved. Pour mixture into the prepared pan.
3. Arrange sliced pears evenly over the caramel mixture.
4. In a bowl, whisk together flour, baking powder, and salt.
5. In another bowl, whisk browned butter with granulated sugar, then add eggs and vanilla.
6. Alternate adding dry ingredients and milk to the wet mixture, mixing until smooth.
7. Pour batter over pears and spread evenly.
8. Bake for 35–40 minutes or until a toothpick inserted comes out clean.
9. Let cool for 10 minutes, then invert onto a serving plate.

Notes

• Use firm pears like Bosc or Anjou for best texture.
• Allow the cake to cool slightly before flipping to prevent sticking.
• Serve warm with whipped cream or vanilla ice cream.
• Store leftovers covered at room temperature for up to 2 days.

Nutrition

• Serving Size: 1 slice
• Calories: 320 kcal
• Sugar: 22 g
• Sodium: 180 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 70 mg