Pear Upside Down Cake Recipe
Pear Upside Down Cake Recipe is a moist holiday dessert with cranberries; elegant served with whipped cream and a garnished rosemary sprig!
Perfect for fall and winter months, this Pear Upside Down Cake Recipe. Tasty and festive! Serve with whipped cream, and a garnish of fresh rosemary! Watch the video!
Pear Upside Down Cake Recipe
In traditional upside down fashion, this cake is moist and best served with fresh whipped cream! Or, if you love peaches, my friend Lori makes a delicious Peach Upside Down Cake!
Ingredients for pear upside down cake
- Unsalted butter
- Flour, I use Bob’s Red Mill
- Yellow cornmeal
- Baking powder + bakng soda + salt
- Sugar
- Buttermilk
- Large eggs
- Almond extract
- Bartlett pears
- Fresh cranberries
- Heavy whipping cream
- Brown sugar
- Vanilla
Pear Cranberry Upside Down Cake
There’s just something about being grateful that brings a calmness to life. Of course, living in a quiet place has really helped my husband and me to focus on the things that really matter to us. Family, our work, our community, and ultimately our world … even during these unknown times this year.
Thinking back to my old kitchen (above) in Medford (and so grateful for our new kitchen in central Oregon), I whipped up a delicious Pear Upside Down Cake Recipe.
Perfect for the holidays, we are big pear fans, and love to serve a scrumptious, moist cake on the weekends.
More winter brunch recipes to try:
Apple Cherry German Pancake Recipe
Serve this cake with warm with whipped cream, and you will have happy, grateful guests!
Being grateful
Being grateful also helps us grow, and we so want to be open to new things, new friendships, new experiences.
With one life to live, we sometimes tend to live small. But I say, why not live big? Our hearts can never be so full, that there is not room for other, or new, experiences, right?
Friends, I love this poem that challenges us on being grateful:
Be Grateful
Be grateful that you don’t already have everything you desire,
If you did, what would there be to look forward to?Be grateful when you don’t know something
For it gives you the opportunity to learn.Be grateful for the difficult times.
During those times you grow.Be grateful for your limitations
Because they give you opportunities for improvement.Be grateful for each new challenge
Because it will build your strength and character.Be grateful for your mistakes
They will teach you valuable lessons.Be grateful when you’re tired and weary
Because it means you’ve made a difference.It is easy to be grateful for the good things.
A life of rich fulfillment comes to those who are
also thankful for the setbacks.– Unknown
Get the Recipe:
Pear Upside Down Cake Recipe
Ingredients
- 1/2 cup unsalted butter, melted, plus 1/4 cup for the cranberry pear mixture
- 1 1/4 cups all-purpose flour, I use Bob’s Red Mill
- 1/2 cup yellow cornmeal
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup sugar
- 1/2 cup buttermilk
- 2 large eggs, whisked
- 1 tsp. almond extract
- 2 ripe Bartlett pears, peeled & cut into 8 wedges each
- 1 cup fresh cranberries, cooked and drained
- 1 cup heavy whipping cream
- 1/4 cup brown sugar
- 1 tsp. vanilla
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9″ round baking pan (a 9×12 pan works, too) with cooking spray. Line the bottom with parchment paper.
- Melt 1/4 cup butter; stir in 1/4 cup brown sugar. Spread evenly over parchment paper.
- In a pan of boiling water, boil 1 cup of cranberries for 3-5 minutes until they begin to pop. Drain and set aside.
- Peel and slice the pears, arranging the slices on top of the brown sugar mixture. Sprinkle the top with the drained cranberries.
- Whisk together the flour, cornmeal, baking powder, baking soda, salt, and sugar in a large bowl. Whisk together the buttermilk, eggs, almond extract, and melted butter in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine.
- Transfer the batter to the prepared pan, spreading on top of the pears and cranberries. Bake for 35-40 minutes until done. Remove from the oven; transfer to a wire rack. Cool for 10 minutes.
- Meanwhile, whip 1 cup of heavy whipping cream until creamy and thick, adding in the brown sugar and vanilla. Set aside.
- Run a knife blade around the edge of the cake to loosen it from the pan. Invert the cake onto a serving plate. Lightly tap the bottom of the pan to loosen the cake, then lift the pan.
- Peel off the parchment paper. Serve the cake warm or at room temperature.
- Top with whipped cream right before serving (optional).
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
My tart overflowed in the oven, minor disaster as there was nothing i could don maybe my fluted quiche tin was not deep enough. Otherwise absolutely delicious recipe! the cornmeal in the crust! used fresh redcurrants as no cranberries where i live in spain. pears were a little under-ripe but texture cooked was excellent. not too sweet and pops of sour w the redcurrants. took for a dinner party and it was a great success!! thank you
So nice to see your smiling face in there, Sandy! Love the poem, and of course the cake.Â