This Cardamom and Pear Upside-Down Cake is a delightful treat perfect for your next tea time. You will love its tender crumb, spiced aroma, and beautiful caramelized pear topping. It’s a simple yet elegant cake recipe for tea time that will impress everyone.
Key Ingredients & Substitutions:
- Pears: Bosc or Anjou pears work best. You can substitute with firm apples like Honeycrisp if pears are unavailable.
- Cardamom: Ground cardamom is essential for flavor. If you don’t have it, a tiny pinch of nutmeg and cinnamon can offer a warm spice note, but the distinct cardamom flavor will be missed.
- Brown Sugar: Light brown sugar is ideal for the caramel. Granulated sugar can be used in a pinch, but the caramel won’t be as rich.
- Butter: Unsalted butter is preferred. Margarine can be used but might affect the texture slightly.
Ingredients:
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 2-3 firm ripe pears, peeled, cored, and sliced into 1/4-inch thick rounds
- 1/2 teaspoon ground cardamom
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 8
- Tools Needed: 9-inch round cake pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan
Preheat your oven to 350°F (175°C). Pour the melted butter into a 9-inch round cake pan. Sprinkle the brown sugar evenly over the butter.
2. Arrange the Pears
Arrange the pear slices in a single layer over the brown sugar in a decorative pattern. Sprinkle the 1/2 teaspoon of ground cardamom over the pears.
3. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and remaining 1 teaspoon of ground cardamom. Set this aside.
4. Cream Wet Ingredients
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
6. Bake the Cake
Carefully pour the cake batter over the pears in the prepared pan. Spread it gently to cover the pears evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Invert and Cool
Let the cake cool in the pan on a wire rack for 10-15 minutes. Then, place a serving plate upside-down over the cake pan and carefully flip them together. Remove the pan, allowing the pears and caramel to beautifully top your cake.
Variation Ideas:
- Apple Upside-Down Cake: Use thinly sliced apples instead of pears for a different fruity twist.
- Citrus Zest: Add 1 tablespoon of orange or lemon zest to the cake batter for a brighter flavor.
- Nutty Topping: Sprinkle 1/4 cup of chopped pecans or walnuts over the brown sugar before adding the pears for added crunch.
Storage Instructions:
Store any leftover Cardamom and Pear Upside-Down Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can gently warm individual slices in the microwave for a few seconds if you prefer.
Frequently Asked Questions (FAQ):
Q: Can I use canned pears?
A: No, you should use fresh, firm pears for the best texture and flavor. Canned pears are too soft and will become mushy.
Q: My cake stuck to the pan, what went wrong?
A: You might not have let the cake cool long enough before inverting. Also, ensure you generously butter and sugar the bottom of the pan.
Q: Can I make this cake ahead of time?
A: Yes, this cake is delicious the day it’s made, but also keeps well. You can make it a day in advance for your tea time gathering.
Q: What kind of buttermilk should I use?
A: Use full-fat buttermilk for the richest cake. If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
Q: How do I know when the pears are perfectly ripe?
A: Ripe pears will be firm but will give slightly when you gently press near the stem. Avoid overly soft or bruised pears.
Q: Why is it important not to overmix the batter?
A: Overmixing can develop the gluten in the flour too much, resulting in a tough and dry cake instead of a tender one.