Dessert: United States – Pear and Ginger Upside‑Down Cake

Serving Size: 8

Approximate Time

Prep 30 min

Cook 45 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 3 medium pears (about 450 g), peeled, cored, and sliced 1/4 inch (6 mm) thick  
- 1/2 cup (100 g) packed light brown sugar
- 4 tbsp (60 g) unsalted butter
- 1 tbsp (6 g) freshly grated ginger, divided
- 1 tsp (5 ml) lemon juice
- 1 1/4 cups (150 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1/4 tsp (1 g) salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 tsp (5 ml) vanilla extract
- 1/4 tsp (0.5 g) ground cinnamon
- Powdered sugar for dusting (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
2. Make the topping: in a small saucepan over medium heat, melt 4 tbsp (60 g) butter with 1/2 cup (100 g) brown sugar and 1 tbsp (6 g) grated ginger, stirring until sugar dissolves and mixture is smooth, about 2–3 minutes. Stir in 1 tsp (5 ml) lemon juice, then pour the caramel evenly into the prepared pan and spread to cover.
3. Arrange the pear slices in a single decorative layer over the caramel, overlapping slightly. Set the pan aside.
4. Whisk dry ingredients: in a bowl, sift or whisk together 1 1/4 cups (150 g) flour, 1 1/2 tsp (6 g) baking powder, 1/4 tsp (1 g) salt, and 1/4 tsp (0.5 g) ground cinnamon.
5. Cream butter and sugar: in a separate large bowl, beat 1/2 cup (113 g) softened butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each addition. Mix in 1 tsp (5 ml) vanilla extract and the remaining 1 tbsp (6 g) grated ginger.
6. Combine batter: with mixer on low, add dry ingredients in three additions alternately with 1/2 cup (120 ml) milk, beginning and ending with the dry ingredients; mix just until combined.
7. Spread the batter evenly over the pear layer in the pan, smoothing the top with a spatula.
8. Bake for 35–45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden. If the pears begin to darken too quickly, tent loosely with foil.
9. Cool for 10 minutes on a wire rack. Carefully run a knife around the pan edge to loosen, then invert the cake onto the rack or serving plate. Remove parchment and let cool at least 15 minutes before serving so the caramel sets slightly.
10. Serve warm or at room temperature, dusted with powdered sugar if desired. Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.