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.

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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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.

Notes

Bosc pears can be substituted for a firmer texture.

Add a pinch of cinnamon or nutmeg for deeper spice flavor.

Increase orange zest slightly for a stronger citrus note.

Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheat individual slices in the microwave for 15 to 20 seconds before serving.

Freeze tightly wrapped slices for up to 2 months and thaw in the refrigerator before reheating.

Prep Time: 40 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 32 g
Sodium: 180 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 75 mg