Pear-Ginger Upside-Down Cake – Sticky, Spiced, and Loved by 9 Bakers
Upside‑down cakes are pure theater – you bake the fruit on the bottom, flip the whole thing over, and suddenly you have a glistening, caramelized masterpiece. This version trades the usual pineapple for elegant pear slices and a whisper of warm ginger. The pears turn buttery‑soft, the ginger adds a gentle kick, and the tender, buttermilk‑rich cake soaks up every drop of maple‑brown sugar glaze. Nine home bakers have already made it – and every single one said they’d bake it again. The spoonacular score is a measly 29%. The loyalty of those nine cooks says everything that matters.
“I brought this to Thanksgiving and it was gone before the pumpkin pie. The pears get so caramelized and the ginger isn’t overpowering – it’s just right. My aunt, who ‘doesn’t like cake,’ asked for the recipe.”
Why This Upside‑Down Cake Works
The magic of an upside‑down cake lies in that sticky, fruit‑studded topping. Here, a simple mixture of melted butter, maple syrup, and brown sugar creates a deep, caramel‑like base. Sliced Bosc or Anjou pears are arranged in overlapping circles; they soften as they bake and release just enough juice to mingle with the caramel without making the cake soggy. Freshly grated ginger – not dried – perfumes the batter with a bright, slightly spicy warmth that perfectly complements the sweet pears.
The cake itself is a classic butter cake, lightened with tangy buttermilk. It’s sturdy enough to support the fruit yet tender enough to crumble gently on the fork. Each slice comes in at 325 calories, 6 grams of protein, and a very reasonable 10 grams of fat. At 75¢ a serving, it’s also one of the most affordable ways to bring a bakery‑quality dessert to your table. Forty‑five minutes is all it takes.
Ingredients for Pear‑Ginger Upside‑Down Cake
📋 Shopping List – Serves 12 (9‑inch cake)
For the topping:
- ¼ cup unsalted butter – Melted
- ½ cup pure maple syrup
- ¼ cup packed brown sugar
- 3 firm‑ripe pears – Bosc or Anjou, peeled, cored, and sliced ¼‑inch thick
For the cake:
- 1½ cups all‑purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ cup unsalted butter – Softened
- ¾ cup granulated sugar
- 2 large eggs – Room temperature
- 1 tablespoon fresh ginger – Finely grated
- 1 teaspoon vanilla extract
- ¾ cup buttermilk – Room temperature
Lacto‑ovo vegetarian. For a dairy‑free version, use plant‑based butter and buttermilk (milk + 1 tbsp lemon juice).
Ingredient Notes
Pears. Bosc pears hold their shape beautifully when baked; Anjou are slightly softer but still work. Avoid overly ripe pears – they’ll turn to mush. If you only have canned pears, drain them well and pat dry.
Fresh ginger. This is non‑negotiable. Dried ginger doesn’t provide the same bright, almost citrusy warmth. Use a Microplane or the smallest holes on a box grater.
Buttermilk. The acidity tenderizes the gluten and reacts with the baking soda for a perfect rise. No buttermilk? Make your own: ¾ cup milk + 2¼ teaspoons lemon juice, stir, let sit 5 minutes.
How to Make Pear‑Ginger Upside‑Down Cake
1. Preheat and Prep
Preheat your oven to 350°F. Grease a 9‑inch round cake pan (at least 2 inches deep) and line the bottom with a circle of parchment paper.
2. Make the Topping
Pour the melted butter into the prepared pan and tilt to coat the bottom evenly. Drizzle the maple syrup over the butter, then sprinkle with the brown sugar. Arrange the pear slices in overlapping concentric circles, starting at the outer edge and working inward. Press them gently into the sugar mixture. Set aside.
3. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and cinnamon.
4. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the fresh ginger and vanilla extract.
5. Alternate Wet and Dry
With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with flour. Mix just until combined – do not overmix.
6. Assemble and Bake
Carefully spoon the batter over the pears and spread it evenly. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes – no longer, or the sugar will stick.
7. Flip and Serve
Run a thin knife around the edge of the pan. Place a serving plate upside down over the pan, then quickly and confidently flip the whole thing over. Lift off the pan and carefully remove the parchment. If any pears stick, just reposition them. Serve warm or at room temperature.
🍐 Pro Tips for Perfect Upside‑Down Cake
- Don’t overbake. Check at 35 minutes. Overbaking dries out the cake and makes the topping sticky instead of syrupy.
- Flip while warm. If you wait too long, the caramel hardens and the fruit won’t release. 10 minutes is the sweet spot.
- Use a dark‑colored pan. It absorbs heat better and gives the topping a deeper caramel color.
- Make it your own. Substitute apples for pears, or add a handful of chopped crystallized ginger to the batter for extra zing.
Serving Suggestions
This cake is spectacular on its own, but a few thoughtful touches elevate it:
- A dollop of lightly sweetened whipped cream. The cool creaminess balances the warm spices.
- A scoop of vanilla bean ice cream. Because cake à la mode is always a good idea.
- A drizzle of extra maple syrup. Right before serving, for extra gloss.
- A dusting of powdered ginger. A tiny sprinkle over the pears adds color and a hint of heat.
Recipe Variations
Once you’ve fallen for this combination, try these twists:
- Pear Upside‑Down Ginger Cake: Swap the maple syrup for honey and add 2 tablespoons finely chopped crystallized ginger to the topping.
- Apple‑Cinnamon Upside‑Down Cake: Use apples instead of pears, replace the ginger with 1½ teaspoons cinnamon, and add a pinch of nutmeg.
- Pineapple Classic: Go retro – use canned pineapple rings and maraschino cherries in the center of each ring.
- Individual Skillet Cakes: Divide the topping and batter among four 6‑inch cast‑iron skillets. Bake 20–25 minutes. Impressive and portion‑controlled.
Storage and Make‑Ahead
This cake keeps beautifully at room temperature for up to 3 days. Cover it loosely with foil or plastic wrap. The pears will soften slightly, but the flavor deepens. You can also refrigerate it for up to 5 days; bring to room temperature before serving. To freeze, wrap the cooled, unflipped cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then warm gently in a 300°F oven for 10 minutes before flipping and serving.
The 29% Spoonacular Score – What It Really Means
Let’s address the number: 29%. On paper, it looks like a failure. But algorithms don’t have taste buds. Spoonacular penalizes this recipe for its modest protein content (6g) and its relatively simple ingredient list – it’s not a trendy superfood dessert. It also has a small sample size; only nine people have reviewed it. Yet every single one of those nine home bakers said they would make it again. That’s a 100% return rate. In the real world, that’s the only metric that matters. Nine people baked this cake, loved it, and immediately started thinking about when they could bake it again. That’s a quiet, powerful endorsement.
🍰 The Final Verdict
Pear‑Ginger Upside‑Down Cake is not trying to be the flashiest dessert on the table. It’s a humble, beautifully spiced, fruit‑forward cake that tastes like autumn in every bite. It’s affordable, quick, and surprisingly forgiving – the kind of recipe you memorize and reach for when you need something that feels special without hours of effort. Nine people have already discovered this. At 75¢ a slice, you can afford to join them.
Filed under: Dessert · Cake · Pears · Ginger · Upside‑Down · Vegetarian · Budget Baking