Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 firm pears (Bosc or Anjou), peeled, cored, sliced 1/4 inch
- 1 tbsp lemon juice
- 6 tbsp (85 g) unsalted butter + 3/4 cup (150 g) light brown sugar + pinch salt (topping)
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp baking powder + 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 tsp ground ginger + 1/2 tsp cinnamon + 1/4 tsp allspice (optional)
- 1/2 cup (113 g) unsalted butter, room temp
- 2/3 cup (135 g) packed dark brown sugar
- 1 tbsp unsulfured molasses
- 2 large eggs, room temp
- 1 tbsp finely grated fresh ginger
- 1 tsp vanilla extract
- 1/2 cup (120 g) sour cream, room temp
- 1/4 cup (60 ml) milk
- Lightly sweetened whipped cream, for serving (optional)
Do This
- 1. Heat oven to 350°F (175°C). Grease a 9-inch round cake pan (2-inch deep) or 9-inch cast-iron skillet; line base with parchment.
- 2. Toss pear slices with lemon juice. Melt 6 tbsp butter with 3/4 cup brown sugar and pinch salt until bubbling, 2–3 minutes; spread in pan. Fan pears over caramel.
- 3. Whisk flour, baking powder, baking soda, salt, ground ginger, cinnamon, allspice.
- 4. Cream 1/2 cup butter and 2/3 cup brown sugar until fluffy, 2 minutes. Beat in molasses, eggs, fresh ginger, vanilla.
- 5. Mix in dry ingredients and sour cream alternately, then milk just to combine. Spread thick batter over pears; level.
- 6. Bake 40–45 minutes until golden and tester is clean (or 200°F/93°C). Cool 10 minutes; invert onto plate, peel parchment, spoon any caramel over. Serve warm.
Why You’ll Love This Recipe
- Classic upside-down drama with a ginger-spiced twist that smells like a cozy bakery.
- Caramelized pears bake into a glossy, golden top you reveal with one flip.
- Moist, tender crumb thanks to sour cream, fresh ginger, and brown sugar.
- Works in a standard cake pan or a trusty cast-iron skillet.
Grocery List
- Produce: 3 firm pears (Bosc or Anjou), 1 lemon, 1 small knob fresh ginger
- Dairy: Unsalted butter, sour cream (or Greek yogurt), milk, 2 large eggs, whipped cream (optional)
- Pantry: All-purpose flour, light brown sugar, dark brown sugar, unsulfured molasses, baking powder, baking soda, vanilla, ground ginger, cinnamon, allspice, fine salt
Full Ingredients
For the caramelized pear topping
- 3 firm pears (Bosc or Anjou), peeled, cored, and sliced 1/4 inch thick
- 1 tbsp lemon juice
- 6 tbsp (85 g) unsalted butter
- 3/4 cup (150 g) light brown sugar, packed
- 1/8 tsp fine sea salt
For the ginger cake batter
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice (optional)
- 1/2 cup (113 g) unsalted butter, softened
- 2/3 cup (135 g) packed dark brown sugar
- 1 tbsp unsulfured molasses
- 2 large eggs, at room temperature
- 1 tbsp finely grated fresh ginger (microplaned)
- 1 tsp vanilla extract
- 1/2 cup (120 g) sour cream, at room temperature
- 1/4 cup (60 ml) milk (whole or 2%), at room temperature
To serve (optional)
- Lightly sweetened whipped cream or crème fraîche
- Thin slivers of crystallized ginger for garnish
Step-by-Step Instructions
Step 1: Prep the pan and preheat the oven
Heat the oven to 350°F (175°C) with a rack in the center. Grease a 9-inch round cake pan that is at least 2 inches deep, or a 9-inch cast-iron skillet. Line the base with a round of parchment and lightly grease the parchment as well. This ensures a clean release when you flip the cake.
Step 2: Prepare and arrange the pears
Peel, core, and slice the pears 1/4 inch thick. Toss the slices with the lemon juice to prevent browning and to brighten the flavor. Pat the pears dry with a clean towel to avoid watering down the caramel, then set aside.
Step 3: Make the quick caramel base
In a small saucepan, melt 6 tbsp (85 g) butter with 3/4 cup (150 g) light brown sugar and 1/8 tsp salt over medium heat, stirring until the mixture looks glossy and begins to bubble, about 2–3 minutes. Immediately pour the caramel into the prepared pan and tilt to cover the base evenly. Alternatively, if using a cast-iron skillet, make the caramel directly in the skillet and proceed.
Fan the pear slices snugly over the caramel in concentric circles, overlapping slightly. A tight arrangement prevents gaps in the topping after baking.
Step 4: Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, cinnamon, and allspice (if using). This step distributes the leaveners and spices evenly, ensuring a uniform crumb.
Step 5: Cream, flavor, and finish the batter
In a large mixing bowl, beat 1/2 cup (113 g) softened butter with 2/3 cup (135 g) dark brown sugar until light and fluffy, 2–3 minutes. Beat in the molasses, then the eggs one at a time, scraping the bowl as needed. Mix in the fresh ginger and vanilla.
On low speed, add the dry ingredients in two additions, alternating with the sour cream. Mix just until combined. Add the milk and beat briefly until the batter is smooth and thick; do not overmix.
Step 6: Assemble and bake
Dollop the batter over the pears and gently spread it to the edges with an offset spatula, taking care not to disturb the fruit. Tap the pan firmly on the counter 2–3 times to release air bubbles.
Bake at 350°F (175°C) for 40–45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean, or the center registers about 200°F (93°C). If the cake browns too quickly, tent loosely with foil at the 35-minute mark.
Step 7: Cool briefly, invert, and serve
Cool the cake on a rack for exactly 10 minutes (set a timer). Run a thin knife around the edge to loosen. Lay a serving plate over the pan and, using oven mitts, invert in one confident motion. Lift the pan and peel off the parchment. Spoon any caramel left in the pan back over the pears. Serve warm or at room temperature, with whipped cream and a few slivers of crystallized ginger if you like.
Pro Tips
- Choose pears that are just barely ripe and still firm; very soft pears can break apart and release excess juice.
- Dry the pear slices before arranging so the caramel stays glossy and concentrated.
- Weigh your flour for best texture; too much flour makes the cake dense. Target 180 g.
- Invert after 10 minutes. Waiting longer risks the caramel setting and sticking to the pan.
- If using a cake pan, place it on a rimmed sheet to catch any caramel drips.
Variations
- Pear-Cardamom: Swap the cinnamon for 1/2 tsp ground cardamom and add 1/4 tsp vanilla bean paste.
- Maple-Ginger: Replace 2 tbsp of the dark brown sugar in the batter with 2 tbsp pure maple syrup; reduce milk to 3 tbsp.
- Ginger Boost: Fold in 2 tbsp finely chopped crystallized ginger to the batter for spicy-sweet pops.
Storage & Make-Ahead
Store the cooled cake, covered, at room temperature for up to 2 days or in the refrigerator for up to 4 days. For longer storage, wrap slices tightly and freeze up to 2 months; thaw at room temperature and warm at 300°F (150°C) for 8–10 minutes. The pears can be peeled, sliced, and refrigerated (tossed with lemon and patted dry) up to 6 hours ahead. The batter should be mixed just before baking for best lift.
Nutrition (per serving)
Approximate values for 1 of 8 servings: 430 calories; 20 g fat (12 g saturated); 58 g carbohydrates; 3 g fiber; 36 g sugars; 5 g protein; 260 mg sodium.
