Spiced Pear Upside Down Cake
A warmly spiced whole wheat pastry cake baked over a layer of tender pears, melted butter, and caramelized sugar. Whipped egg whites are folded into the batter to create a lighter texture, while cinnamon, ginger, nutmeg, and cloves provide a fragrant finish.
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Ingredients
Pear Layer
- 3 tablespoons salted butter melted and allowed to cool slightly
- 2 ripe pears peeled, cores removed, and cut into slices approximately 1/4 inch thick
- 1/3 cup brown sugar or maple sugar
Spiced Cake
- 2 large eggs separated into yolks and whites
- 1 teaspoon ground cinnamon
- 6 tablespoons salted butter softened to approximately 70°F
- 1 cup plus 2 tablespoons whole wheat pastry flour
- 2 tablespoons vanilla extract
- 1/4 cup whole milk
- 1/2 teaspoon ground ginger
- 3/4 cup maple sugar
- 1/4 teaspoon cream of tartar
- 1 1/2 teaspoons fresh baking powder
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
Optional for Serving
- Vanilla custard vanilla ice cream, or whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 9-inch round cake pan.
- Distribute the 1/3 cup brown sugar or maple sugar evenly across the bottom of the prepared pan. Pour the 3 tablespoons melted salted butter over the sugar.
- Arrange the prepared pear slices over the butter and sugar layer, positioning them decoratively and allowing the slices to overlap 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 6 tablespoons softened salted butter and 3/4 cup maple sugar in a large mixing bowl. Beat them together 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 prepared 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 together 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 completed batter to the cake pan, spreading it carefully over the arranged pears. Level the surface evenly.
- Bake for 35–40 minutes, until the cake is golden and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and leave it in the pan for 10 minutes. Run a knife carefully around the perimeter to loosen the edges, then invert the cake onto a serving plate so the pear layer is facing upward.
- Serve warm or at room temperature, either plain or accompanied by whipped cream, vanilla ice cream, or vanilla custard.
Notes
Freshly grated nutmeg provides the strongest aroma and flavor.
Use fresh baking powder to support a proper rise.
The egg whites should be whipped in a clean, dry bowl and folded gently into the batter to preserve their volume and produce a lighter cake texture.
Softly whipped cream may be served alongside the finished cake as an optional accompaniment.