Can I make this cake for a crowd?

Yes, this cake can be scaled up by making multiple cakes rather than changing the stated pan size. Each cake uses a 9-inch round pan and turns out most neatly after its 10-minute rest. Keep the pear arrangement even in every pan so the topping bakes uniformly. If serving several cakes, invert each one while warm instead of leaving them in their pans.

What pears work best for upside-down cake?

Use pears that are ripe but still relatively firm. They should yield slightly near the stem, giving sweetness and flavor while retaining their shape in the oven. Very soft pears may become watery and lose their neat sliced appearance. Slice extremely ripe pears carefully and avoid making the pieces too thin.

Can I use brown sugar instead of maple sugar?

Yes, use brown sugar or maple sugar for the pear layer as the recipe states. Brown sugar gives the topping a familiar caramel-like sweetness, while maple sugar brings a different depth. The batter specifically uses maple sugar, which pairs with the cinnamon, ginger, nutmeg, cloves, and pears. Sprinkle the chosen topping sugar evenly across the greased pan before adding butter.

Can I make pear upside-down cake ahead?

Yes, bake the cake a day before serving and refrigerate it after it has cooled completely. It will keep well for about 3 to 4 days when covered and refrigerated. For a softer texture, let slices move closer to room temperature or warm them briefly. Same-day baking gives the caramelized pear topping its freshest-looking presentation.

Why are the egg whites whipped separately?

The egg whites are whipped separately to add air that creaming alone cannot provide. Once folded into the thicker batter, the air helps the cake rise with a lighter texture. Cream of tartar stabilizes the foam so it holds together during folding. Use a completely clean, dry bowl because grease or egg yolk can interfere with the whites.

Spiced Pear Upside-Down Cake with Caramelized Pears and Warm Spices

By Isabella QuinnOct 9, 2026

Cook

35 min

Total

45 min

Servings

Level

Medium

Jump to recipe

Serve this pear cake warm when you want a simple dessert with a little polish. Tender pear slices bake beneath a buttery caramelized sugar layer, while cinnamon, ginger, nutmeg, and cloves flavor a soft, light whole wheat pastry cake.

The topping begins with ripe yet firm pear slices arranged over melted salted butter and brown sugar or maple sugar. Whole wheat pastry flour gives the batter more character than white flour without weighing it down. Maple sugar, vanilla, milk, egg yolks, and softened butter make the base, while baking powder and the spice blend distribute lift and warm flavor throughout each slice.

The cake is on track when its top is golden and a toothpick in the cake portion comes out clean or with a few moist crumbs. Whip the egg whites with cream of tartar to firm, stiff peaks, then fold them in gradually with broad strokes. Vigorous stirring is the main problem to avoid because it deflates the air that keeps the crumb lighter.

Turn the cake out after its 10-minute rest, while the pear topping is still warm enough to release neatly. Serve it plain, or add whipped cream, vanilla ice cream, or vanilla custard. Refrigerated leftovers keep well for about 3 to 4 days; bring slices toward room temperature or warm them briefly before serving.

Why you'll love this recipe

It suits a family dessert because the pear topping decorates the cake on its own, leaving no frosting or extra finishing work after baking.
Warm spices please cool-weather bakers, while maple sugar and ripe pears create a deeper sweetness without covering up the fruit’s own flavor.
Whipped egg whites give the butter-based batter a lighter crumb, so each slice feels less heavy beside coffee, tea, or a simple after-dinner drink.
The 9-inch round pan makes an attractive serving cake for casual guests, with overlapping pear slices creating a patterned top when inverted.
Leftover slices remain useful for several days refrigerated because the moist pear layer and tender cake can be served at room temperature or gently warmed.
It works for bakers with ripe pears on hand because firm fruit holds its shape through baking instead of turning into a loose puree.

Instructions

Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch round cake pan.

Distribute the brown sugar or maple sugar evenly across the bottom of the prepared pan.

Pour the melted salted butter over the sugar.

Arrange the prepared pear slices over the butter and sugar layer, overlapping slightly if desired.

In a separate bowl, thoroughly whisk together the whole wheat pastry flour, baking powder, salt, cinnamon, ginger, freshly grated nutmeg, and ground cloves. Set the dry mixture aside.

Place the softened salted butter and maple sugar in a large mixing bowl. Beat until the mixture becomes pale, light, and fluffy.

Add the egg yolks individually, mixing thoroughly after each addition. Blend in the vanilla extract.

Add approximately half of the flour mixture to the butter mixture and stir until incorporated. Mix in the whole milk, followed by the remaining dry ingredients. Stir only until the batter is evenly combined.

In a completely clean and dry bowl, beat the reserved egg whites with the cream of tartar until firm, stiff peaks develop.

Carefully fold the beaten egg whites into the cake batter, working gently so the incorporated air is retained.

Transfer the batter to the cake pan, spreading it carefully over the arranged pears. Level the surface evenly.

Bake for 35 to 40 minutes, until the cake is golden and a toothpick inserted into the center comes out clean.

Leave the cake in the pan for 10 minutes. Run a knife around the perimeter to loosen the edges, then invert onto a serving plate with the pear layer facing upward.

Serve warm or at room temperature, plain or with whipped cream, vanilla ice cream, or vanilla custard.

FAQ

Serve it plain, or add whipped cream, vanilla ice cream, or vanilla custard. The mild dairy accompaniments sit well with the warm spices and buttery pear topping. Ice cream works especially well when the cake is warm because it melts into the fruit layer. For the cleanest slices, invert the cake onto a serving plate before adding any accompaniment.

Spiced Pear Upside-Down Cake with Caramelized Pears and Warm Spices

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Desserts Vegetarian Special Occasions Baking

Spiced Pear Upside-Down Cake with Caramelized Pears and Warm Spices

Name: Spiced Pear Upside-Down Cake with Caramelized Pears and Warm Spices
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp salted butter (melted and allowed to cool slightly); 2 ripe pears (peeled, cores removed, and cut into slices approximately 1/4 inch thick); 0.33 cup brown sugar or maple sugar; 2 large eggs (separated into yolks and whites); 1 tsp ground cinnamon; 6 tbsp salted butter (softened to approximately 70°F); 1 cup whole wheat pastry flour (plus 2 tablespoons); 2 tbsp vanilla extract; 0.25 cup whole milk; 0.5 tsp ground ginger; 0.75 cup maple sugar; 0.25 tsp cream of tartar; 1.5 tsp fresh baking powder; 0.13 tsp ground cloves; 0.5 tsp salt; 0.25 tsp freshly grated nutmeg; vanilla custard (optional for serving); vanilla ice cream (optional for serving); whipped cream (optional for serving)

By Isabella QuinnOct 9, 2026

Cook

35 min

Total

45 min

Servings

Level

Medium

Jump to recipe

Why you'll love this recipe

It suits a family dessert because the pear topping decorates the cake on its own, leaving no frosting or extra finishing work after baking.
Warm spices please cool-weather bakers, while maple sugar and ripe pears create a deeper sweetness without covering up the fruit’s own flavor.
Whipped egg whites give the butter-based batter a lighter crumb, so each slice feels less heavy beside coffee, tea, or a simple after-dinner drink.
The 9-inch round pan makes an attractive serving cake for casual guests, with overlapping pear slices creating a patterned top when inverted.
Leftover slices remain useful for several days refrigerated because the moist pear layer and tender cake can be served at room temperature or gently warmed.
It works for bakers with ripe pears on hand because firm fruit holds its shape through baking instead of turning into a loose puree.

Ingredients

Servings4

•3 tbsp salted butter (melted and allowed to cool slightly)
•2 ripe pears (peeled, cores removed, and cut into slices approximately 1/4 inch thick)
•0.33 cup brown sugar or maple sugar
•2 large eggs (separated into yolks and whites)
•1 tsp ground cinnamon
•6 tbsp salted butter (softened to approximately 70°F)
•1 cup whole wheat pastry flour (plus 2 tablespoons)
•2 tbsp vanilla extract
•0.25 cup whole milk
•0.5 tsp ground ginger
•0.75 cup maple sugar
•0.25 tsp cream of tartar
•1.5 tsp fresh baking powder
•0.13 tsp ground cloves
•0.5 tsp salt
•0.25 tsp freshly grated nutmeg
•vanilla custard (optional for serving)
•vanilla ice cream (optional for serving)
•whipped cream (optional for serving)

Instructions

1
Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch round cake pan.
2
Distribute the brown sugar or maple sugar evenly across the bottom of the prepared pan.
3
Pour the melted salted butter over the sugar.
4
Arrange the prepared pear slices over the butter and sugar layer, overlapping slightly if desired.
5
In a separate bowl, thoroughly whisk together the whole wheat pastry flour, baking powder, salt, cinnamon, ginger, freshly grated nutmeg, and ground cloves. Set the dry mixture aside.
6
Place the softened salted butter and maple sugar in a large mixing bowl. Beat until the mixture becomes pale, light, and fluffy.
7
Add the egg yolks individually, mixing thoroughly after each addition. Blend in the vanilla extract.
8
Add approximately half of the flour mixture to the butter mixture and stir until incorporated. Mix in the whole milk, followed by the remaining dry ingredients. Stir only until the batter is evenly combined.
9
In a completely clean and dry bowl, beat the reserved egg whites with the cream of tartar until firm, stiff peaks develop.
10
Carefully fold the beaten egg whites into the cake batter, working gently so the incorporated air is retained.
11
Transfer the batter to the cake pan, spreading it carefully over the arranged pears. Level the surface evenly.
12
Bake for 35 to 40 minutes, until the cake is golden and a toothpick inserted into the center comes out clean.
13
Leave the cake in the pan for 10 minutes. Run a knife around the perimeter to loosen the edges, then invert onto a serving plate with the pear layer facing upward.
14
Serve warm or at room temperature, plain or with whipped cream, vanilla ice cream, or vanilla custard.