This caramelized pear version is fall’s new favorite dessert

The pineapple upside down cake gets all the glory, but it’s really just the loudest member of a much more versatile family. In reality, upside-down cake is less of a recipe and more of a framework of caramelized fruit and tender cake baked together, then flipped so that the gooey, glazed fruit filling becomes the star. Once you understand that, the question is: why not create one for every season? And why not pears?

This versatility is what makes this cake a keeper. At Thanksgiving, it’s an elegant alternative to pie. During the winter holidays, the atmosphere is rich and festive, but not over-the-top. And if you find yourself with extra pears on the counter in January, there’s no reason not to start again.

The Best Pears for Upside Down Cake

This version, developed by Julia Levy in our Birmingham, Alabama, test kitchen, is designed for fall, when pears are at their best and the idea of ​​serving something golden and slightly spicy always sounds good. Bosc pears are the best choice here thanks to their firm, dense flesh and mild sweetness. Softer varieties, like Bartletts, tend to sag or melt too much into the caramel and may fall apart by the time the cake is fully cooked. Julia discovered during her recipe testing that Boscs retain their shape even after long cooking, becoming tender but not mushy. Cutting them into thin slices rather than hollowed out halves means they cook evenly and slice cleanly with the cake – no big, annoying chunks to push through at the table.

An easy caramel layer

The caramel layer is simple to prepare. Early tests included maple syrup to enhance the fall flavor, but the added liquid made the glaze too runny and translucent, covering the pears without the glossy lacquer finish that defines a great upside-down cake, and the maple flavor was negligible. In the final version, Julia discovered that brown sugar and butter work best: They melt together into a caramel-flavored syrup that soaks into the fruit and forms a rich, caramelized crust as the cake bakes.

The secret of hazelnuts to a better cake

While many upside-down cakes rely on a sweet, dense yellow cake base, this one takes a different approach. The dough is made with finely ground pecans, which add a light nutty flavor and help balance the sweetness of the filling. A little sour cream in the dough keeps the crumb soft and tender, while baking powder and baking soda give the cake some depth. The result is sturdy enough to support the caramelized pears but still delicate, with just enough spice (ginger and cinnamon) to remind you that it belongs in fall.

The right mold for the best cake

The pan you bake it in matters more than you think. We’ve found that a light-colored metal cake pan promotes even browning and prevents the caramel from overcooking before the cake sets. Dark pans absorb more heat and can cause the edges to burn or the center to bulge, so if that’s what you’re using in this recipe, start checking for doneness about 10 minutes earlier than the indicated time. Line the pan with parchment paper and release the cake about 15 minutes after it comes out of the oven (a good practice for any upside-down cake) prevents the caramel from steaming and becoming soggy as it cools.

Once baked, the cake unfolds beautifully. It’s golden, shimmering and adorned with fanned pears that look more impressive than the effort required to arrange them. If a few slices stick to the pan (it happens), simply lift them up and put them back in place before pouring the excess caramel on top. This cake’s visual appeal is matched by its nutty, buttery, warmly spiced flavor, and it walks the fine line between special occasion dessert and “I could have it with coffee” afternoon treat.

Serve it just warm, with a dollop of crème fraîche or a dollop of lightly whipped cream. Or not. This cake is just as satisfying without the frills, its bright pear filling and hazelnut crumbs doing all the work.

Cooking method
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