Brown Butter Pear Upside-Down Cake


Brown Butter Pear Upside-Down Cake

Servings 10 Servings


  • Topping:
  • cup granulated sugar
  • ½ tablespoon ground cinnamon
  • 3 firm-ripe pears, cored, and thinly sliced
  • Cake:
  • 4 tablespoons butter
  • 1 cup almond flour
  • ½ cup all-purpose flour
  • teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • ¼ cup neutral oil, canola or grapeseed
  • 2 teaspoons vanilla extract
  • Optional Toppings:
  • Brandy Infused Cream:
  • 1 (7.5 ounce) container crème fraîche, Greek yogurt or sour cream
  • 3 tablespoons brandy
  • 1 tablespoon confectioners’ sugar
  • Caramelized Pears with Brandy Sauce:
  • 2 tablespoons butter
  • 1 pear, thinly sliced
  • 1 tablespoon granulated sugar
  • 3 tablespoons brandy


  • Preheat oven to 350°F. Spray a 9-10 inch cake pan with no-stick baking spray with flour and line bottom with parchment paper.
  • In a small bowl, combine sugar and cinnamon. Sprinkle cinnamon-sugar evenly over the bottom of the prepared pan. Arrange pears in a circular pattern around the cake pan with tapered points inward, outward, or sideways (your preference). Arrange the smaller slices in the center.
  • In a small saucepan over medium heat, add butter. Allow the butter to lightly brown, about 2-3 minutes (you can smell the toasted aroma when ready). Remove from heat and let cool, 8-10 minutes.
  • In a large bowl, sift almond flour, all-purpose flour, baking powder, cinnamon, ginger, and salt. Set aside until ready to use.
  • In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, whisk cooled brown butter and sugar, until light and fluffy, about 2-3 minutes. Add eggs, one at a time, incorporating each egg in before adding the next. Beat for 2-3 minutes or until creamy. Add oil and vanilla. Slowly add the flour mixture and mix until combined. Pour batter evenly over pears. Bake until center of cake is set, about 40-45 minutes. Let cake cool in pan on wire rack for 10 minutes. Carefully run paring knife or offset spatula around sides of pan. Invert cake onto rimmed plate; discard parchment. Let cake cool slightly.
  • Slice the cake into wedges. Serve cake with optional toppings.
  • Optional Toppings:
  • Brandy Infused Cream:
  • In a small bowl, combine crème fraiche, brandy, and powdered sugar; stir until smooth.
  • Caramelized Pears with Brandy Sauce:
  • In a skillet over medium-high heat, add butter. Sautee pear slices, about 2-3 minutes. Turn slices and cook 2 minutes longer, until lightly golden. Sprinkle with 1 tablespoon of granulated sugar and gently stir to combine. Add brandy and swirl pan around, for 1-2 minutes. Place caramelized pears over the cake with sauce.


Make sure to spray pan really well.
Do not cool for more than 15 minutes before inverting. Otherwise, the sugars in the cake will harden and it will not come cleanly out of the pan.
Run a knife or an off-set spatula around the edges of the cake before inverting.