Name: Upside-Down Brown Butter Pear Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 ripe pears, peeled, cored, and sliced; 1/4 cup unsalted butter; 1/2 cup brown sugar; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, browned and cooled; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup buttermilk

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I make this Upside-Down Brown Butter Pear Cake when I want a dessert that feels both simple and elegant. The caramelized pears turn soft and glossy as they bake, while the brown butter gives the cake a deep, nutty flavor that makes every slice feel warm and comforting.

Upside-Down Brown Butter Pear Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 ripe pears, peeled, cored, and sliced

¼ cup unsalted butter

½ cup brown sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, browned and cooled

¾ cup granulated sugar

2 large eggs

½ cup buttermilk

Directions

I start by preheating the oven to 350°F (175°C) and greasing a round cake pan.

I melt ¼ cup unsalted butter in a saucepan over medium heat, then stir in the brown sugar until it dissolves into a smooth mixture. I pour this into the prepared cake pan and arrange the pear slices evenly on top. Then I drizzle the pears with lemon juice and vanilla extract.

In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.

In another bowl, I beat the browned butter with the granulated sugar until smooth. I add the eggs one at a time, mixing well after each addition. Then I alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients.

I pour the batter over the pears and spread it evenly. I bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, I let the cake cool in the pan for 10 minutes. Then I carefully invert it onto a serving plate and let it cool slightly before serving.

Servings and timing

I get 8 servings from this recipe.

I usually need 20 minutes for prep, 45 minutes for baking, and 65 minutes total from start to finish.

Variations

I sometimes add a pinch of cinnamon or nutmeg to the batter when I want a warmer spiced flavor. I also like to swap the pears for apples when I want a slightly firmer fruit topping. For a deeper caramel note, I occasionally use dark brown sugar instead of light brown sugar. When I want a little texture, I scatter chopped pecans or walnuts over the pear layer before adding the batter.

Storage/Reheating

I store leftover cake covered in the refrigerator for up to 4 days. When I want to serve it again, I let a slice sit at room temperature for a few minutes or warm it gently in the microwave for about 10 to 15 seconds. I find that a light reheating helps soften the cake and brings back some of the buttery aroma.

FAQs

Can I use canned pears instead of fresh pears?

I prefer fresh pears because they hold their shape better and give the cake a cleaner flavor. If I use canned pears, I make sure to drain them very well so the topping does not become too wet.

How do I brown the butter properly?

I melt the butter over medium heat and keep stirring as it foams and turns golden brown. Once I smell a nutty aroma and see brown bits at the bottom of the pan, I remove it from the heat right away so it does not burn.

What kind of pears work best for this cake?

I like using ripe but still firm pears. That texture helps the slices stay intact during baking while still becoming soft and caramelized.

Can I make this cake ahead of time?

I can absolutely make this cake a day ahead. I find that it keeps well, and the flavors settle nicely after a few hours. I usually store it covered and reheat slices lightly before serving.

Why do I need to invert the cake after cooling?

I let the cake cool briefly so it can set, then I invert it to reveal the pear topping. If I wait too long, the caramel layer may stick more firmly to the pan, so I try to turn it out after about 10 minutes.

Conclusion

I love how this Upside-Down Brown Butter Pear Cake turns basic pantry ingredients and ripe pears into a dessert that feels special. The caramelized fruit, rich brown butter, and soft cake make it a recipe I keep coming back to whenever I want something cozy, beautiful, and full of flavor.

📖 Recipe:

Upside-Down Brown Butter Pear Cake

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Author: Cheryl
Total Time: 65 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This Upside-Down Brown Butter Pear Cake features tender caramelized pears atop a soft, nutty brown butter cake. It’s an elegant yet simple dessert perfect for cozy gatherings or everyday indulgence.

Instructions

Preheat the oven to 350°F (175°C) and grease a round cake pan.
Melt ¼ cup butter over medium heat, then stir in brown sugar until smooth. Pour into the prepared pan.
Arrange pear slices evenly over the caramel mixture. Drizzle with lemon juice and vanilla extract.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat the browned butter with granulated sugar until smooth. Add eggs one at a time, mixing well after each.
Alternate adding dry ingredients and buttermilk to the batter, starting and ending with dry ingredients.
Pour the batter over the pears and spread evenly.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then carefully invert onto a serving plate and cool slightly before serving.