Pear Cake Recipe
Quick and easy pear cake recipe (pear upside down cake) that's soft, moist and made with simple ingredients. Perfect Fall/Autumn or Thanksgiving dessert.
Servings: 9 slices
Calories: 362kcal
Ingredients
Caramel-like Topping
- ¼ cup Butter Unsalted
- ⅓ cup Brown sugar
- 3 Pears Peeled and cut into ½ inch wedges
Cake Batter
- 1⅓ cup All-purpose flour
- 3 tablespoon Coconut Desiccated
- 1 teaspoon Baking powder
- 1 cup Brown sugar
- 6 tablespoon Butter
- 2 Eggs Large
- 1 tablespoon Vanilla extract
- ¼ cup Milk Whole
Decoration
- 1 tablespoon Coconut Finely shredded
- 3 tablespoon White chocolate Shreds
Instructions
- Grease a round spring form pan (Dimensions: 9×3).
- Add butter and place this pan in the oven. Keep an eye on it. When the butter melts (in less than 5 minutes), remove pan from the oven.
- Now, sprinkle brown sugar all over the melted butter.
- Arrange your pears on top of the butter and sugar mixture. Keep this pan aside while you prepare the cake batter.
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Then, add eggs (one at a time) and vanilla extract and mix everything until smooth.
- Add flour, baking powder, coconut, milk and mix until just combined. Don't over-mix!
- Pour this batter into the pan you had prepared earlier.
- Bake for about 50 minutes at 325 degrees F or until an inserted toothpick comes out clean.
- Let this cake cool for an hour on a cooling rack and then release the sides of the springform pan and flip cake over gently on a serving dish or a cake board.
- Top it off with finely shredded coconut and shredded white chocolate. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 362kcal | Carbohydrates: 51g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 98mg | Potassium: 221mg | Fiber: 2g | Sugar: 33g | Vitamin A: 475IU | Vitamin C: 2.6mg | Calcium: 80mg | Iron: 1.4mg