Spiced Pear Upside Down Cake Recipe

Toast cardamom

Lightly toast 1 tsp whole cardamom pods in a dry skillet over medium heat, shaking constantly, 2–3 minutes until fragrant. Remove pods, let cool, crush and remove shells. Grind seeds to yield about 1 tsp ground cardamom. Reserve 0.25 tsp for glaze garnish; use remaining for topping and cake batter as specified.

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan (or 9x2-inch springform) and line the bottom with parchment for easier unmolding.

Prepare pear slices: peel pears, halve lengthwise, core and cut each half into 4–6 even slices (about 12–16 slices total). Toss slices with 1 tablespoon lemon juice to prevent browning.

Make caramel topping: In a small saucepan over medium heat, melt 3 tbs unsalted butter. Add 1 cup light brown sugar and 1 tsp ground cardamom (from toasted grind). Stir constantly until sugar dissolves and mixture bubbles and thickens slightly, about 3–4 minutes. Remove from heat.

Assemble topping in pan: Pour the warm caramel evenly into prepared pan and tilt to coat bottom. Arrange pear slices in a single decorative layer over the caramel, slightly overlapping if desired.

Make quick blueberry compote (optional accompaniment): In a small saucepan combine 2 cups blueberries, 2 tbs granulated sugar, 2 tbs water and 1/2 tsp vanilla. Bring to a simmer over medium heat, stirring occasionally, until berries break down and sauce thickens, about 6–8 minutes. Taste and add a squeeze of lemon if needed. Cool slightly; set aside to serve with slices of finished cake.

Whisk dry ingredients: In a bowl, whisk together 1.75 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp fine sea salt, 1 tsp ground cinnamon and 1/2 tsp toasted ground cardamom until combined.

Cream butter and sugar: In a separate large bowl, beat 0.75 cups softened unsalted butter with 0.75 cups granulated sugar until light and fluffy, about 3–4 minutes using an electric mixer on medium speed.

Add eggs and vanilla: Add 2 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.

Add yogurt and milk: Stir in 0.75 cups Greek yogurt (or sour cream) until incorporated. Mix in 1/4 cup milk to loosen the batter. Scrape sides as needed.

Combine wet and dry: Add the dry ingredient mixture to the wet ingredients in two additions, folding gently or mixing on low until just combined. Do not overmix.

Pour batter over pears: Spoon the cake batter over the arranged pear slices in the pan and spread gently and evenly with an offset spatula, taking care not to disturb the fruit layer.

Bake: Bake in the preheated 350°F (175°C) oven until cake is golden and a toothpick inserted into the center comes out clean, about 35–45 minutes (start checking at 32 minutes). If top browns too quickly, tent loosely with foil for the last 10 minutes.

Cool and invert: Allow cake to cool in the pan on a wire rack for 10–15 minutes (do not cool completely or caramel may stick). Run a knife around the edge to loosen, invert carefully onto a serving plate. If parchment was used, peel it away. If any caramel remains in pan, spoon over the top.

Make the cream cheese glaze: In a medium bowl, beat 4 oz softened cream cheese with 1 tbs softened butter until smooth. Gradually add 1 cup powdered sugar and mix until glossy. Stir in 1/2 tsp vanilla. If the glaze is too thick, add up to 1 tsp milk, 1/4 tsp at a time, until desired drizzling consistency is reached.

Finish and garnish: Drizzle the cream cheese glaze over the inverted cake. Sprinkle the reserved 1/4 tsp toasted ground cardamom lightly over the glaze. Serve slices warm or at room temperature with spoonfuls of the blueberry compote on the side.

Storage: Leftover cake (without compote) can be refrigerated in an airtight container for up to 3 days. Add compote fresh when serving.