Pear Upside Down Cake

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Pear Upside Down Cake
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Serves:   12
(serving size: 1 slice)

  • Prep Time:   15 minutes
  • Cook Time:  
  • Total Time:   15 minutes


3 Tablespoons butter

3/4 cup light brown sugar, packed
2 large pears, peeled, cored, and sliced into 1/4? slices (I used about 4-5 small/medium pears)
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon almond extract (optional, i.e. I did not have it, so if you don’t, don’t panic)
3 eggs
2/3 cup finely ground almonds (I used toasted sliced almonds from Trader Joes that I whirled with my immersion blender)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
pinch of ground cloves


Pear-Almond Upside Cake

Preheat oven to 375F. Heat 3 Tablespoons butter and brown sugar in a 10″ cast iron or ovenproof skillet over medium heat until sugar is melted and smooth. Remove from heat. Arrange pear slices in overlapping, concentric circles over the sugar.

Cream 1/2 cup butter and sugar until fluffy. Beat in vanilla and almond extracts, then beat in eggs, one at a time. Stir in nuts, then add flour, baking powder, salt, and cloves. Spoon batter evenly over fruit.


Bake until top of cake is golden and springy when pressed, 35-40 minutes. Let cool for 5 minutes, then loosen edges with a butter knife. Place a cake plate over the top of the pan, grasp plate and pan tightly, and flip over. Ease pan off cake. Serve warm or at room temperature.

Adapted from Vegetarian Cooking for Everyone, by Deborah Madison

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