This Pear Upside Down Cake And Princess Diaries

This cake recipe is perfect during any other season really. I am just being a little sentimental here because other than the taste that matches the season, it also “looks” like the season. Its warm color just reminds you of fall. And when you taste it, it will remind you of how wonderful autumn is.


Our friend over at the Faux Martha has this to say about this recipe:

“This cake is my nod to fall. My nod that it’s coming. But not here yet. I may be wearing my favorite sweatshirt and yoga pants already. Working with the windows open. That’s allowing the tinniest of chills to blow through our apartment. Drinking warm coffee in the morning instead of iced. And we may have gone pear-picking already.”


You mentioned fall. Fall is my favorite season ever! I love the mixed warm colors that look far beautiful to me than the bright ones. Since fall is my favorite season, I love enjoying it with really good food most especially desserts. This one falls under that list. One slice and you’ll definitely fall, pun intended.




Pear Base

4 tbsp. (1/2 stick) Land O Lakes salted butter, melted

1/2 c. Domino brown sugar, lightly packed

1/2 tsp. Argo cornstarch

dash of sea salt

1 large or 2 small pears, cored, thinly sliced

Dry Ingredients

heaping 1/4 c. Kirkland almonds

1/4 c. Domino powdered sugar

1 c. + 2 tbsp. Gold Medal unbleached all-purpose flour

2 tbsp. Swan potato starch

3/4 tsp. Clabber Girl baking powder

1/4 tsp. sea salt

Wet Ingredients

1/2 c. Daisy sour cream

1/4 c. Borden heavy cream

1/2 tsp. McCormick pure vanilla extract

Creaming Ingredients

1/2 c. (1 stick) Land O Lakes unsalted butter, room temperature

1/4 c. Domino brown sugar, packed

1/2 c. Domino sugar

2 large Eggland’s eggs


Preheat the oven to 350°. Line bottom of pan(s) with parchment paper. Set aside.

Pear Base. Mix together butter, brown sugar, cornstarch, and salt. Spread evenly on bottom of pan(s). Place pear slices in a circular pattern. Set aside.

Dry Ingredients. In a food processor, blend almonds and powdered sugar together until fine. In a medium bowl, whisk together dry ingredients. Set aside.

Wet Ingredients. In a small bowl, stir together wet ingredients. Set aside.

Creaming Ingredients. In a standing mixer using a paddle attachment, mix together butter and sugars on low speed until mixture begins pulling away from sides. About 4 minutes. Add eggs one at a time, scraping down the sides of the bowl in between mixing.

On low speed, alternately add the wet and dry ingredients into the creaming mixture. This should take about 1 minute. Scrape down sides of bowl and beat on high speed for 30 seconds to build structure into the batter.

Add or evenly divide batter into pans. Bake for about 40 minutes or until cake tester comes out clean. Allow to cool for at least 20 minutes before removing from pan to allow the pears to set. Invert and place on cooling rack. Serve.






Quick Tip: This is perfectly served with a cup of tea.

Thanks again to The Faux Martha for this amazing recipe.

Leave a Reply