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5.0 from 12 votes

Pear and Cardamom Caramel Upside-Down Cake

I love the flavor balance in this cake: tangy pears, floral cardamom, rich caramel, and, underneath, a moist sponge of orange and almonds. Do try it—your friends and family will think it a triumph.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12 servings
Calories: 361 kcal
Course: Dessert
Cuisine: Indian

Ingredients

For the cardamom caramel
  • 3 1/2 tablespoons (1 3/4 ounces) unsalted butter plus more for the pan
  • 3 1/2 ounces (about 1/2 cup) light muscovado sugar
  • 1 teaspoon ground cardamom
  • 4 pears peeled, cored and halved
For the upside-down cake
  • 5 1/2 ounces (about 3/4 cup) superfine sugar (or blitz granulated sugar in a food processor until finely ground)
  • 14 tablespoons (7 oz) unsalted butter at room temperature
  • 1 1/8 cups (5 1/2 oz) self-rising flour
  • 1 3/4 ounces (about 1/3 cup) ground almonds
  • 1 teaspoon baking powder
  • 4 large eggs
  • Zest of 2 oranges (about 2 tablespoons) finely grated, preferably organic

Instructions

Make the cardamom caramel
    Cup of Yum
  1. Preheat the oven to 350°F (180°C). Butter a 9-inch (23-cm) springform pan.
  2. In a medium saucepan over medium-low heat, gently warm the butter, sugar, and ground cardamom until the sugar has dissolved and the butter has melted, about 3 minutes. Cook for 2 minutes more, stirring often.
  3. Pour this sauce carefully into the prepared pan and spread it evenly over the base. Place the halved pears on top of the sauce with the cut sides facing down.☞ TESTER TIP: Depending on the shape and size of your pears, you may not be able to fit all the pear halves into the pan. Enjoy the leftovers as a snack.
Make the upside-down cake
  1. In a large bowl, combine the sugar, butter, flour, almonds, baking powder, eggs, and orange zest. Use an electric hand mixer or stand mixer fitted with the paddle attachment to beat until light and creamy, about 2 minutes.
  2. Carefully spoon the cake mixture over the pears, taking care not to disturb them. Bake until a cake tester inserted into the center of the cake comes out clean, 50 to 65 minutes.
  3. Let cool in the pan for 10 minutes, then carefully turn out onto a wire rack. Enjoy warm or cold.

Nutrition Information

Serving 1serving Calories 361kcal (18%) Carbohydrates 40g (13%) Protein 5g (10%) Fat 21g (32%) Saturated Fat 12g (60%) Monounsaturated Fat 5g Trans Fat 1g Cholesterol 108mg (36%) Sodium 30mg (1%) Fiber 3g (12%) Sugar 27g (54%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 361

% Daily Value*

Serving 1serving
Calories 361kcal 18%
Carbohydrates 40g 13%
Protein 5g 10%
Fat 21g 32%
Saturated Fat 12g 60%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 108mg 36%
Sodium 30mg 1%
Fiber 3g 12%
Sugar 27g 54%

* Percent Daily Values are based on a 2,000 calorie diet.