Description

A cozy, effortless fall dessert featuring tender Bosc pears caramelized in a honey-butter glaze atop a spiced vanilla cake. This foolproof recipe delivers glossy, golden results with minimal effort.

Ingredients

Scale

For the Honey Caramel Glaze:
½ cup (113g) unsalted butter
1 cup (200g) dark brown sugar
¼ cup (80g) honey
½ teaspoon salt
For the Pear Layer:
3 large Bosc or Anjou pears, peeled and sliced into ¼-inch wedges
For the Cake Batter:
1 ½ cups (190g) all-purpose flour
¾ cup (150g) granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup (113g) unsalted butter, softened
2 large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup (120ml) whole milk

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter or non-stick spray, optionally dusting with flour.
In a small saucepan over medium heat, combine ½ cup butter, brown sugar, honey, and salt. Stir constantly until melted and simmering. Cook for 2-3 minutes until thickened slightly. Pour into the prepared pan and tilt to coat the bottom evenly.
Slice pears, remove cores, and arrange slices in a circular pattern over the caramel in the pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In a large bowl, beat softened butter and granulated sugar until light and fluffy (2-3 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Reduce mixer speed to low. Add dry ingredients in three additions, alternating with milk in two additions, starting and ending with dry ingredients. Mix just until combined.
Spread batter evenly over the pears.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.
Cool in the pan for exactly 10 minutes. Run a knife around the edge, place a serving plate upside down over the pan, and flip quickly. Lift pan off and drizzle any remaining caramel from the pan over the top.

Notes

Ensure pears are ripe but firm. Use room temperature ingredients for better emulsification. Do not overmix the batter to avoid a dense cake. Flip the cake after exactly 10 minutes of cooling to prevent sticking or falling apart. Store leftovers in an airtight container for up to 3 days.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 38
Sodium: 220
Fat: 18
Saturated Fat: 10
Carbohydrates: 52
Fiber: 2
Protein: 4

Keywords: fall dessert, pear upside down cake, honey caramel glaze, easy baking, autumn recipes, seasonal baking, comfort food