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Pear walnut upside-down cake with caramelized pear slices and crunchy walnuts on a moist golden sponge

Pear Walnut Upside Down Cake Soft Moist Homemade Dessert - A Cozy Classic You’ll Make Again

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Cake, Dessert
Cuisine American, European-inspired
Servings 12 Slices

Ingredients
  

  • Pears: 3 medium ripe but firm pears (Bosc or Anjou work best), peeled, cored, and sliced
  • Walnuts: 3/4 cup, roughly chopped and lightly toasted
  • Unsalted butter: 10 tablespoons total (4 tbsp for topping, 6 tbsp for batter), at room temperature
  • Brown sugar: 3/4 cup (1/2 cup for topping, 1/4 cup for batter)
  • Granulated sugar: 1/2 cup
  • Eggs: 2 large, at room temperature
  • Vanilla extract: 2 teaspoons
  • All-purpose flour: 1 1/2 cups
  • Baking powder: 1 1/2 teaspoons
  • Fine salt: 1/2 teaspoon
  • Ground cinnamon: 1 teaspoon
  • Sour cream: 1/2 cup (or plain Greek yogurt)
  • Milk: 1/4 cup (whole or 2%)
  • Lemon juice: 1 tablespoon (to keep pears from browning and brighten flavor)
  • Optional: Pinch of nutmeg, whipped cream or vanilla ice cream for serving

Instructions
 

  • Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan (2 inches deep) and line the bottom with parchment. This helps the topping release cleanly when you flip it.
  • Slice the pears. Peel, core, and slice pears into 1/4-inch thick wedges. Toss with lemon juice to prevent browning and add brightness.
  • Toast the walnuts. In a dry skillet over medium heat, toast walnuts for 3–4 minutes until fragrant. Set aside. This step deepens their flavor and keeps them crunchy in the topping.
  • Make the caramel topping. Melt 4 tablespoons butter in a small saucepan. Stir in 1/2 cup brown sugar and a pinch of salt. Cook on low heat for 1–2 minutes until glossy and slightly thick. Pour into the prepared pan and spread evenly.
  • Arrange pears and walnuts. Lay pear slices over the caramel in a neat circular pattern. Sprinkle toasted walnuts evenly over the pears. Press lightly so they sit into the caramel.
  • Mix dry ingredients. In a bowl, whisk flour, baking powder, salt, and cinnamon (plus nutmeg if using). This ensures even distribution and a light crumb.
  • Cream the butter and sugars. In a large bowl, beat 6 tablespoons butter, 1/4 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy, 2–3 minutes. A hand mixer makes this easy.
  • Add eggs and vanilla. Beat in eggs one at a time, then add vanilla. Scrape the bowl so everything mixes evenly. The batter should look creamy and smooth.
  • Combine with sour cream and milk. Stir in sour cream until just blended. Add half the dry ingredients, then the milk, then the rest of the dry mix. Mix on low until just combined. Don’t overmix or the cake can turn dense.
  • Assemble and bake. Spoon batter over the pears and spread gently to the edges. Bake 35–45 minutes, or until a toothpick inserted in the center comes out clean and the top springs back lightly.
  • Cool and invert. Let the cake rest in the pan for 10–15 minutes. Run a knife around the edge. Place a serving plate over the pan and flip quickly but carefully. Remove the pan and peel off the parchment.
  • Serve. Let it cool another 15 minutes to set the topping. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream.