Spiced Pear Upside Down Cake with Citrus Drizzle
Elevate your dessert game this autumn with our Spiced Pear Upside Down Cake. Juicy, fragrant Bosc pears shine in this charming cake, perfectly complemented by a luscious orange butter sauce. The warm spices create a delightful contrast to the sweetness of the pears, while the buttery, moist cake base embraces them in a picturesque display. Perfect for festive gatherings or a cozy family dinner, this dessert is bound to impress your guests. Serve it warm with the vibrant citrus drizzle, and watch as the flavors transport you to a golden autumn afternoon.
6
Servings
N/A
Calories
15
Ingredients
Ingredients
fresh Bosc pears
3 (peeled, halved, and cored)
unsalted butter
3/4 cup (at room temperature, divided (1 1/2 sticks))
packed brown sugar
1/4 cup (none)
granulated sugar
1 cup (none)
large egg
1 (none)
vanilla extract
1 teaspoon (none)
baking powder
2 teaspoons (none)
salt
1/2 teaspoon (none)
all-purpose flour
1 2/3 cups (none)
milk
1/2 cup (none)
fresh orange juice
1 cup (none)
cornstarch
1 tablespoon (none)
sugar
1/2 cup (none)
unsalted butter
1 tablespoon (none)
ground ginger
1/2 teaspoon (none)
Instructions
1
Begin by preparing the pears: peel, halve, and core them, then set aside.
2
Preheat your oven to 350°F (175°C). In a 10x6 inch baking pan, add 1/4 cup of the unsalted butter. Place the pan in the oven as it preheats, allowing the butter to melt.
3
Once melted, remove the pan from the oven and sprinkle the brown sugar evenly over the butter. Carefully arrange the pear halves in a single layer on top of the brown sugar, ensuring the cut sides are facing down.
4
In a large mixing bowl, cream the remaining 1/2 cup of unsalted butter with the granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well until combined.
5
In a separate bowl, whisk together the baking powder, salt, and all-purpose flour. Gradually add this dry mixture to the butter-sugar mixture, alternating with the milk. Mix until the batter is smooth and well combined.
6
Carefully pour the batter over the arranged pears in the baking pan, spreading it evenly. Bake in the preheated oven for 45 minutes, or until a wooden skewer inserted in the center comes out clean.
7
While the cake is baking, prepare the orange butter sauce. In a small saucepan, combine the fresh orange juice, cornstarch, sugar, unsalted butter, and ground ginger. Place over medium-high heat, stirring continuously until the mixture comes to a boil and thickens. Remove from heat and set aside.
8
Once the cake is done baking, allow it to cool for a few minutes before inverting it onto a serving plate. Serve warm with the orange butter sauce drizzled over the slices.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Spiced Pear Upside Down Cake?
It is a charming autumn dessert where juicy Bosc pears are baked at the bottom of a pan with brown sugar and butter, then inverted to reveal a beautiful fruit topping, served with a citrus drizzle.
Which type of pears are recommended for this recipe?
The recipe specifically calls for fresh Bosc pears because they hold their shape well during baking and offer a fragrant flavor.
How many pears do I need?
You will need 3 fresh Bosc pears, which should be peeled, halved, and cored.
What size baking pan is required?
A 10x6 inch baking pan is ideal for this recipe to ensure the pears and batter fit perfectly.
What is the oven temperature for baking?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How do I prepare the pear layer at the bottom of the pan?
Melt 1/4 cup of unsalted butter in the pan while the oven preheats, sprinkle brown sugar over it, and then arrange the pear halves cut side down.
Should the pears be placed cut side up or cut side down?
The pear halves should be placed with the cut sides facing down onto the brown sugar and butter mixture.
What is the first step in making the cake batter?
Cream 1/2 cup of unsalted butter with the granulated sugar until the mixture is light and fluffy.
What wet ingredients are added to the creamed butter?
One large egg and one teaspoon of vanilla extract are added and mixed well.
What are the dry ingredients for the cake?
The dry ingredients include 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 2/3 cups of all-purpose flour.
How is the milk incorporated into the batter?
The dry ingredients are added gradually to the butter-sugar mixture, alternating with 1/2 cup of milk until the batter is smooth.
How long does the cake need to bake?
Bake the cake for approximately 45 minutes in the preheated oven.
How can I tell if the cake is fully cooked?
The cake is done when a wooden skewer inserted into the center comes out clean.
What is in the citrus drizzle?
The drizzle, or orange butter sauce, consists of fresh orange juice, cornstarch, sugar, unsalted butter, and ground ginger.
How do I prepare the orange butter sauce?
Combine the ingredients in a small saucepan over medium-high heat, stirring until the mixture boils and thickens.
When should I invert the cake?
Allow the cake to cool for a few minutes after taking it out of the oven before inverting it onto a serving plate.
Is this cake best served warm or cold?
This dessert is best served warm with the orange butter sauce drizzled over the slices.
How many servings does this recipe make?
The recipe provides approximately 6 servings.
What kind of butter should I use?
The recipe calls for unsalted butter, specifically 3/4 cup divided for the cake and pan, and 1 tablespoon for the sauce.
Does the cake contain any ginger?
Yes, 1/2 teaspoon of ground ginger is included in the orange butter sauce to add a warm, spiced flavor.
What type of flour is best for this cake?
All-purpose flour is recommended for the best texture in this cake base.
Can I use bottled orange juice?
While the recipe specifies fresh orange juice for the best flavor, bottled juice can be used as a substitute.
What role does cornstarch play in the sauce?
Cornstarch acts as a thickening agent to give the orange butter sauce its luscious consistency.
How do I prepare the pears for the pan?
You must peel them, cut them in half, and remove the cores before placing them in the baking pan.
What is the texture of the cake?
The cake is buttery, moist, and soft, providing a perfect base for the juicy pears.
Is this a good recipe for holidays?
Yes, the warm spices and elegant presentation make it perfect for festive gatherings or holiday baking.
What color should the pears be when the cake is done?
The pears should be golden and tender, coated in a caramelized brown sugar glaze.
Can I substitute the Bosc pears with apples?
While the recipe is designed for pears, firm baking apples could work, though the flavor profile will change.
Is the brown sugar packed?
Yes, the recipe specifies 1/4 cup of packed brown sugar for the base layer.
What is the primary spice used in the sauce?
Ground ginger is the primary spice used to create the signature spiced flavor of the citrus drizzle.