There’s something undeniably magical about an upside-down cake. The moment of reveal, when you flip the cake to discover a glistening mosaic of caramelized fruit, never fails to elicit gasps of delight. This Cardamom Pear Upside-Down Cake takes that magic to new heights, combining the subtle sweetness of pears with the exotic warmth of cardamom in a dessert that’s both rustic and sophisticated. Perfect for fall gatherings or holiday celebrations, this cake showcases pears at their peak season, transformed by a buttery caramel that seeps into the tender crumb beneath.
What makes this cake truly special is the aromatic cardamom running through both the fruit layer and the cake itself. Cardamom, with its complex citrusy, minty, spicy notes, has been prized in both sweet and savory dishes across cultures for centuries. When paired with the honeyed flavor of ripe pears, it creates a sophisticated flavor profile that elevates this cake beyond the ordinary. The brown sugar caramel adds depth, while a touch of vanilla rounds everything out. Each bite offers the perfect balance of fruit, spice, and buttery cake—a dessert that feels both comforting and elegant at once.
Before we dive into the recipe, let’s talk about selecting pears. For the best results, choose pears that are ripe but still firm—they should yield slightly to pressure at the neck but not be mushy. Bosc and Anjou varieties work beautifully here, holding their shape while baking yet becoming tender and juicy. If your pears are underripe, let them sit at room temperature for a few days. Conversely, if they’re getting too soft, they’ll still work in this recipe, though they might break down more during baking.
Cardamom Pear Upside-Down Cake
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8-10
Ingredients
For the Pear Topping:
- 4 tablespoons (½ stick) unsalted butter
- ⅔ cup packed brown sugar
- ¼ teaspoon ground cardamom
- Pinch of salt
- 3 medium-firm pears (Bosc or Anjou), peeled, cored, and sliced into ¼-inch slices
For the Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon ground cardamom
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, at room temperature
Instructions
Prepare the Pan and Oven:
- Preheat your oven to 350°F (175°C).
- Generously grease a 9-inch round cake pan, preferably with a removable bottom or springform. If using a regular cake pan, line the bottom with parchment paper for easier removal.
For the Pear Topping:
- In a small saucepan, melt the butter over medium heat. Add the brown sugar, cardamom, and salt, stirring until the sugar dissolves and the mixture begins to bubble, about 3 minutes.
- Pour this caramel mixture into the prepared cake pan, spreading it evenly across the bottom.
- Arrange the pear slices in a decorative pattern over the caramel. You can create a spiral, concentric circles, or any design you prefer. Press them lightly into the caramel.
For the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, cardamom, cinnamon, and salt. Set aside.
- In a large bowl or stand mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until combined, being careful not to overmix.
Assemble and Bake:
- Gently spoon the batter over the arranged pears, being careful not to disturb them. Smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Let the cake cool in the pan on a wire rack for 10 minutes.
The Reveal:
- Run a knife around the edge of the cake to loosen it from the pan.
- Place a serving plate upside down on top of the cake pan, then carefully flip both over together. Lift off the cake pan.
- If any pear slices stick to the pan, simply place them back onto the cake.
- Allow the cake to cool slightly before serving, though it’s most delicious when still warm.
The beauty of this Cardamom Pear Upside-Down Cake lies in its versatility. While it’s spectacular served warm with a scoop of vanilla ice cream melting into the caramelized pears, it’s equally delightful at room temperature alongside afternoon tea or coffee. For an extra touch of luxury, consider drizzling each slice with a spoonful of salted caramel sauce or a dollop of lightly whipped cream infused with a whisper of cardamom.
The spices in this cake can be adjusted to suit your taste preferences. If you’re a cardamom enthusiast, feel free to increase the amount slightly. Not a fan of cinnamon? Simply omit it or replace it with a pinch of nutmeg or ginger. The recipe is forgiving and adaptable to seasonal variations too—try swapping the pears for apples in late fall, or peaches in summer. Each fruit brings its own character to the cake while still harmonizing beautifully with the cardamom.
For those who enjoy planning ahead, this cake can be made a day in advance. Simply cover it loosely with foil and store at room temperature. If you’d like to serve it warm, give it a gentle reheat in a 300°F oven for about 10 minutes before serving. The flavors actually develop and deepen overnight, making this an ideal make-ahead dessert for entertaining. Just be warned—leftovers are rare, as guests inevitably request second slices!
What I love most about this Cardamom Pear Upside-Down Cake is how it transforms simple ingredients into something truly special. It doesn’t require advanced baking skills or hard-to-find components, yet the result is undeniably impressive. The combination of buttery caramel, aromatic spices, and tender fruit creates a dessert that feels both comforting and sophisticated—perfect for those moments when you want to elevate everyday baking into something memorable.
As the cake bakes, your kitchen will fill with the most enchanting aroma—warm cardamom, sweet pears, and buttery cake batter creating a perfume that no candle could ever replicate. It’s the kind of scent that draws people to the kitchen, prompting the inevitable question: “What are you baking?” And when you finally reveal the golden-topped beauty, with its glistening caramelized pears and perfectly risen cake, you’ll understand why upside-down cakes have endured as beloved classics for generations. This cardamom-spiced version simply continues that delicious tradition, adding its own distinctive flair to a timeless favorite.
