Pear Upside Down Cake

I am a big fan of baked pears, especially when combined with cinnamon. This is a great winter cake, and easy to make as well.


  • 100gr sugar
  • 50ml water
  • 3 large pears
  • 150gr flour
  • 1 tbs cinnamon
  • pinch of nutmeg
  • 1 tbs baking powder
  • 100gr sugar
  • 4 eggs
  • 100gr melted butter

Makes a 24cm round cake


Put the sugar and water in a heatproof frying pan (or a pie dish that is fire safe and can be put on the stove). Stir it together to make sure all the sugar is wet – else it will burn quite easily – and then heat it. Brush the sugar crystals on the side down with a wet pastry brush and then heat the sugar without stirring, until browned and caramelised. Don’t let the caramel burn. You can slowly tilt the pan to distribute the caramel, should one side colour quicker, or rotate the pan around on the stove.

While the sugar is boiling, peel and core the pears and cut each of them into eight wedges.
When the sugar has caramelised, turn down the heat and place the pear wedges in the pan. Be careful, the caramel is very hot. Place the pear parts in a circle, very tight together as they will shrink when cooking.
Leave the pears in the pan on a low heat while you make the cake.

Combine the flour, cinnamon, nutmeg, baking powder and sugar in a bowl. Beat in the melted butter and then mix in the eggs one by one.
Pour the batter over the pears in the pan, covering all of them. Turn off the heat and place the pan in the oven.

Bake for 30 minutes on 180°C.
When taking the pan from the oven, be careful to remember that the pan will be very hot. I once put it on the stove, did something else for a few second and then picked up the pan. With my bare hands. Not something I would recommend.
Shake the pan a bit to make sure it is loose from the bottom of the pan, then flip it over on a plate.

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