(Serves 9-12)
If you’re looking for a Thanksgiving dessert that isn’t pie but is still perfectly seasonal, this Pear Upside Down Cake is a beautiful choice. It delivers all the holiday flavors with juicy pears, cinnamon, nutmeg, and cloves caramelized into a glossy, deep brown topping. The pear slices can be arranged in stunning patterns, making the cake feel extra festive on your holiday table without too much effort.
Since it’s a simple, sturdy cake, it’s also a true make-ahead winner. You can bake it in the morning (or the day before) and forget about it until dessert time. Don’t be surprised when the corners disappear first, they turn irresistibly rich and almost fudgy… my family practically fights over them.
Happy Thanksgiving!
You Will Need:
Topping:
- ½ cup brown sugar
- ¼ cup melted butter
- ½ teaspoon cinnamon
- ½ teaspoon freshly grated nutmeg
- 1/8 teaspoons ground cloves
- ¼ teaspoon salt
- 2 large red pears
- Juice of 1 lemon
Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon freshly grated nutmeg
- ½ cup butter, softened, plus more for pan
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon almond extract
- 2/3 cup buttermilk
Instructions:
- Preheat the oven to 350 degrees. Butter the bottom and sides of a 9×9 inch square pan. Line the bottom of the pan with parchment paper. Set aside.
- Make the topping by mixing the brown sugar, cinnamon, nutmeg, cloves and salt into the melted butter. Spread the mixture in the bottom of the pan.
- Thinly slice the pears. Squeeze the lemon juice over the top of the pears and gently toss. Lay the pears into the butter mixture in the bottom of the pan. I like to try to make it “pretty” by making a flower shape in the center and then filling the rest into the edges, but any pattern is nice. Be as creative as you like (or not).
- Make the cake batter. Start by whisking the flour, baking powder, salt and nutmeg in a bowl. Set aside.
- Place the softened butter and sugar into the bowl of a stand mixer. Mix until light and fluffy using the paddle attachment. About 2 minutes, stopping to scrape down the sides of the bowl halfway through.
- Add the eggs, one at a time, then the extract.
- Add 1/3 of the dry ingredients, then half the buttermilk, another 1/3 of the dry ingredients, the rest of the buttermilk, then finish with the remaining flour. Mix to incorporate, scraping the sides when necessary.
- Spread the batter evenly in the pan on top of the pears.
- Bake for 35-40 minutes until the cake is lightly golden and a cake tester comes out clean.
- Set on a wire rack to cool for 10 minutes. Turn the cake out onto a serving plate, carefully removing the parchment.
- This cake can be served slightly warm or room temperature.
