Name: Pistachio-Pear Upside-Down Cake
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 4 tablespoons butter; ½ cup light brown sugar (for caramel); 2 tablespoons heavy cream; ½ cup pistachios, lightly crushed; ¾ pound Bartlett pears, peeled, cored, and thinly sliced; 1 tablespoon brown sugar; 1 tablespoon cornstarch; 1 teaspoon orange zest (for pears); ¾ teaspoon ground cardamom (for pears); ¾ cup cake flour; 1 teaspoon baking powder; ½ teaspoon ground cardamom (for batter); ¼ teaspoon kosher salt; 4 tablespoons butter, room temperature; ½ cup light brown sugar (for batter); 1 egg; 3 tablespoons pistachio cream; 2 tablespoons freshly squeezed orange juice; 1 teaspoon orange zest (for batter); 1 teaspoon vanilla extract; ½ cup whole milk; Vanilla ice cream or whipped cream, for serving; Crushed pistachios, for garnish; Pistachio cream, for garnish

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I love making this Pistachio-Pear Upside-Down Cake when I want something elegant yet comforting. Tender spiced pears rest on a layer of rich pistachio caramel, all topped with a soft, fragrant cake infused with orange zest and cardamom. When I flip it over, the glossy pear topping always makes a stunning presentation.

Pistachio-Pear Upside-Down Cake

Ingredients

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

4 tablespoons butter

½ cup light brown sugar

2 tablespoons heavy cream

½ cup pistachios, lightly crushed

¾ pound Bartlett pears, peeled, cored, and thinly sliced

1 tablespoon brown sugar

1 tablespoon cornstarch

1 teaspoon orange zest

¾ teaspoon ground cardamom

¾ cup cake flour

1 teaspoon baking powder

½ teaspoon ground cardamom

¼ teaspoon kosher salt

4 tablespoons butter, room temperature

½ cup light brown sugar

1 egg

3 tablespoons pistachio cream

2 tablespoons freshly squeezed orange juice

1 teaspoon orange zest

1 teaspoon vanilla extract

½ cup whole milk

Vanilla ice cream or whipped cream, for serving

Crushed pistachios, for garnish

Pistachio cream, for garnish

Directions

I preheat the oven to 350°F and lightly grease a 9-inch cake pan, lining it with parchment paper.

I melt 4 tablespoons of butter over medium heat, then stir in ½ cup light brown sugar. I cook it for about 3 minutes until the sugar dissolves and darkens slightly. After removing it from the heat, I whisk in the heavy cream until smooth and stir in the crushed pistachios. I pour this caramel into the prepared pan, spread it evenly, and refrigerate it for 15 minutes to set.

In a bowl, I toss the sliced pears with brown sugar, cornstarch, orange zest, and cardamom, then set them aside.

I sift together the cake flour, baking powder, ground cardamom, and kosher salt in a separate bowl.

In a large bowl, I cream the remaining butter with light brown sugar until light and fluffy. I beat in the egg, pistachio cream, orange juice, orange zest, and vanilla extract until smooth.

I add half of the dry ingredients to the mixture, gently mixing until just combined, followed by half of the milk. I repeat with the remaining dry ingredients and milk, being careful not to overmix.

After removing the cake pan from the refrigerator, I arrange the pears evenly over the caramel layer, pressing them down gently. I pour the batter over the pears and smooth the top.

I bake the cake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean. I let it rest for 30 minutes before carefully inverting it onto a serving plate and removing the parchment paper.

I like serving it warm with vanilla ice cream or whipped cream, finished with crushed pistachios and a drizzle of pistachio cream.

Servings and timing

I prepare this cake in about 40 minutes, and it bakes for 55 minutes, bringing the total time to 95 minutes.

This recipe serves 8 people generously. Each serving contains approximately 420 kcal.

Variations

I sometimes swap Bartlett pears for Bosc pears when I want a slightly firmer texture. If I want a deeper spice flavor, I add a pinch of cinnamon or nutmeg to the batter. For a stronger citrus note, I increase the orange zest slightly. When I want extra nuttiness, I fold a tablespoon of finely ground pistachios directly into the cake batter.

Storage/Reheating

I store leftover cake covered tightly at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Before serving again, I gently reheat individual slices in the microwave for about 15–20 seconds to bring back the soft caramel texture. I find that warming it slightly enhances the flavors and makes it taste freshly baked.

FAQs

Can I make this cake ahead of time?

I often bake it a day in advance and store it covered in the refrigerator. I gently reheat slices before serving for the best texture.

Can I use a different fruit?

I sometimes replace pears with apples or even pineapple for a different twist while keeping the same caramel base.

What if I don’t have pistachio cream?

I substitute with finely ground pistachios mixed with a small amount of honey or cream to maintain a similar flavor and texture.

How do I prevent the cake from sticking when inverting?

I always line the pan with parchment paper and allow the cake to rest for about 30 minutes before flipping it to ensure a clean release.

Can I freeze this cake?

I wrap individual slices tightly and freeze them for up to 2 months. I thaw them in the refrigerator and warm slightly before serving.

Conclusion

I find this Pistachio-Pear Upside-Down Cake to be a beautiful blend of nutty, citrusy, and warmly spiced flavors. The caramelized pear topping makes it visually impressive, while the moist pistachio cake keeps everyone coming back for another slice. Whenever I want a dessert that feels both comforting and refined, this is the recipe I turn to.

📖 Recipe:

Pistachio-Pear Upside-Down Cake

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Author: Cheryl
Total Time: 95 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This Pistachio-Pear Upside-Down Cake features tender spiced pears layered over rich pistachio caramel and topped with a moist, fragrant cake infused with orange zest and cardamom. It is an elegant yet comforting dessert with a beautiful glossy finish when inverted.

Instructions

Preheat the oven to 350°F and lightly grease a 9-inch cake pan. Line the bottom with parchment paper.
Melt 4 tablespoons butter over medium heat. Stir in ½ cup light brown sugar and cook for about 3 minutes until dissolved and slightly darkened. Remove from heat, whisk in heavy cream until smooth, then stir in crushed pistachios.
Pour the caramel mixture into the prepared pan, spread evenly, and refrigerate for 15 minutes to set.
In a bowl, toss sliced pears with 1 tablespoon brown sugar, cornstarch, orange zest, and ¾ teaspoon ground cardamom. Set aside.
Sift together cake flour, baking powder, ½ teaspoon ground cardamom, and kosher salt in a separate bowl.
In a large bowl, cream the remaining butter with ½ cup light brown sugar until light and fluffy. Beat in the egg, pistachio cream, orange juice, orange zest, and vanilla extract until smooth.
Add half of the dry ingredients to the batter and mix gently until combined. Add half of the milk and mix. Repeat with the remaining dry ingredients and milk, mixing just until incorporated.
Remove the cake pan from the refrigerator. Arrange pears evenly over the caramel layer, pressing gently. Pour the batter over the pears and smooth the top.
Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean.
Let the cake rest for 30 minutes, then carefully invert onto a serving plate and remove parchment paper. Serve warm with vanilla ice cream or whipped cream, garnished with crushed pistachios and pistachio cream.