This Ginger Pear Upside Down Cake is phenomenal and yet so easy! Sliced juicy pears are sprinkled with crystallized ginger, topped with a bourbon brown butter glaze and then bake under a brown butter and vanilla buttermilk cake. This recipe will serve 8 to 12 depending.

Ginger Pear Upside Down Cake

I love cakes that I don’t have to frost.

And this ginger pear brown butter upside down cake is what I mean. In it, sliced pears are sprinkled with crystallized ginger, then topped with a bourbon brown butter glaze – and if that wasn’t decadent enough, the pears are then top all that with a brown butter vanilla buttermilk cake batter.

Which reminds me, have I ever mentioned to you about my infatuation with browned butter? Okay, so it’s more like a full-blown obsession, kind of like my crush on Brad Pitt in the 10th grade. Yet this one I doubt I’ll get over. So, yes it’s true. I love brown butter. In fact, I can’t help but see butter in a recipe and have the urge to brown it. And that’s why I had to make a brown butter cake. Because brown butter cake needs a home and its home is in my mouth.

Ginger Pear Upside Down Cake

Let’s bake!

ingredients for Ginger Pear Upside Down Cake

To Make This Ginger Pear Upside Down Cake You Will Need:

for the pears:

  • bosc pearsRipe yet not overly ripe pears that are still a bit firm.
  • crystallized gingerAdds delicious pockets of sweet ginger flavor.
  • (unsalted) brown butterLends richness and nutty flavor to the glaze.
  • light brown sugarLends sweetness and subtle caramel notes.
  • fine saltEnhances the flavors and draws out the juices of the pears.
  • bourbonReinforces the vanilla and caramel flavors.

for the cake:

  • unbleached all-purpose flourThe base for the cake batter.
  • granulated sugar (white) – For sweetening and flavor.
  • baking powderWill create lightness in the batter, which makes it rise.
  • baking sodaReacts with the buttermilk to make these light and airy.
  • nutmegWarm, aromatic with subtle hints of clove.
  • fine saltHelps balance the sweetness and enhances all the flavors in this cake.
  • eggsAdds richness and flavor.
  • buttermilkLends delicious tangy flavor and reacts with the baking soda for light and fluffy cake.
  • vanilla bean pasteOr use the seeds scraped from 1 vanilla bean pod or use pure vanilla extract.
  • brown butterLends richness, tenderness and nuttiness to the cake.

prep pan and preheat oven

Prep your pan and Oven:

Preheat your oven to 350°F (or 180°C).

Line the bottom of a 9-inch cake pan with parchment paper and spray with a nonstick baking spray with flour.

arrange pears and top with candied ginger

Peel and core 2 bosc pears (removing the stem fibers that run down the middle as well) and arrange the pears in a spiral of sorts. You might not fit all of the pears so consider any remaining slices a snack 🙂

Sprinkle 2 tablespoons of crystallized ginger over the pears.

Brown Butter

Brown The Butter:

Brown 1/2 cup of unsalted butter in a skillet over medium heat until the milk solids bubble and froth and eventually turn golden brown. Measure 1/4 cup and set off to the side to use in the cake.

mix half of the brown butter with brown sugar and a pinch of salt

Make The Pear Layer:

To the remaining brown butter in the saucepan add 1/4 cup light brown sugar and a pinch of salt. Stirring until combined.

pour in bourbon

Next pour in 2 tablespoons bourbon.

Stir to combine

Stirring until incorporated.

pour over pears and candied ginger

Pour the bourbon brown butter mixture over the pears and set off to the side. If the butter solidifies, don’t worry it will melt again when baking.

measure and add dry ingredient to a mixing bowl

Make The Cake:

In a large mixing bowl, measure and add 1-1/2 cups unbleached all-purpose flour, 3/4 cup sugar, 1 teaspoon baking powder and 1 teaspoon baking soda, 1/2 teaspoon ground nutmeg and 1/2 teaspoon fine salt.

whisk to combine

Whisk together the dry ingredients and set off to the side.

combine eggs, buttermilk and vanilla paste

In a liquid measuring cup, measure and add 1/2 cup buttermilk, 2 large eggs and 1 teaspoon vanilla bean paste.

whisk to combine

Whisk well to combine.

pour into the bowl with the dry ingredients

Pour the buttermilk mixture into the bowl with the dry ingredients.

mix until combined

Switch to a spatula, and stir until combined.

add remaining 1/4 cup brown butter

Lastly, pour in the reserved 1/4 cup of brown butter.

stir to combine

Stirring until combined.

pour cake over pearspour cake batter over pears

Pour the batter over top of the pears.

spread evenly and bake

Using an offset spatula, spread the cake batter out evenly. Bake the cake on the middle rack of your preheated oven for 35 to 40 minutes or until a toothpick or cake tester comes out clean.

baked Ginger Pear Upside Down Cake

Let the cake rest for 30 minutes before running a knife along the edge and then inverting the cake onto a platter.

let the cake rest for 30 minutes before inverting onto a cake plate

Once inverted, carefully pull back the payment paper.

Ginger Pear Upside Down Cake

Serve slightly warm, sprinkled with powdered sugar.

Ginger Pear Upside Down Cake

And forks. I guess.

Ginger Pear Upside Down Cake

I love love love this ginger pear upside down cake. The brown butter cake, tender pears and pockets of sweet ginger is perfection. And because this is an upside down cake no frosting is necessary! #bonus

Ginger Pear Upside Down Cake

HOW TO STORE UPSIDE DOWN CAKE?

Once the cake has cooled completely, store in an air-tight container (linked in recipe printable) at room temperature.

HOW LONG WILL HOMEMADE UPSIDE DOWN CAKE LAST?

In my opinion, it is best to enjoy this cake the day of being made.  However, if stored properly, it will last for up to 3 to 4 days.

CLICK HERE FOR MORE CAKE RECIPES!

Ginger Pear Upside Down Cake

Enjoy! And if you give this Ginger Pear Upside Down Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Ginger Pear Upside Down Cake

Ginger Pear Upside Down Cake
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Yield: 10 slices

Gingered Pear Brown Butter Upside Down Cake

Sliced juicy pears are sprinkled with crystallized ginger, topped with a bourbon brown butter glaze and then bake under a brown butter and vanilla buttermilk cake. Recipe yields 8 to 12 servings depending.

Ingredients

  • nonstick baking spray with flour

FOR THE PEAR LAYER:

  • 2 semi-firm Bosc pears, peeled, cored and cut into eighths
  • 2 tablespoons chopped crystallized ginger
  • 1/2 cup browned butter, divided
  • 2 tablespoon bourbon, or water
  • 1/4 cup light brown sugar
  • 1 pinch fine salt

FOR THE CAKE:

  • cups unbleached all-purpose flour, plus more for dusting pan
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon fine salt
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla bean paste, or 1 bean scraped or 1 teaspoon vanilla extract

Instructions 

MAKE THE PEAR LAYER:

  • Preheat your oven to 350°F (or 180°C).
    Line the bottom of a 9-inch cake pan with parchment paper and spray with a nonstick baking spray with flour.
  • Fan out as many pear slices in the bottom of the cake pan and sprinkle with the crystallized ginger.
  • Brown 1/2 cup of unsalted butter in a skillet over medium heat until the milk solids bubble and froth and eventually turn golden brown. Measure 1/4 cup and set off to the side to use in the cake.
  • To the remaining brown butter in the saucepan add the light brown sugar and a pinch of salt. Stirring until combined. Lastly, pour in the bourbon, stir and o ce incorporated, pour the bourbon brown butter mixture over the pears and set off to the side.

MAKE THE CAKE:

  • In a large mixing bowl, measure and add flour, sugar, baking powder, baking soda, nutmeg and fine salt. Whisk to combine. In a liquid measuring cup, measure and add buttermilk, eggs and vanilla bean paste. Whisk well to combine and then pour into the bowl with the dry ingredients. Switch to a spatula, and stir until combined. Lastly, pour in the reserved (1/4 cup) brown butter. Once combined, pour the batter over top of the pears and spread evenly.
  • Bake the cake on the middle rack of your preheated oven for 35 to 40 minutes or until a toothpick or cake tester comes out clean.
  • Let cool for 30 minutes. Run a knife around the cake before inverting onto a platter (or cake stand) and slowly lifting off the pan. Peel parchment off of the top of the cake. Let cake cool for 30 minutes or so before slicing and serving.
  • I like to dust it with powdered sugar and serve with vanilla ice cream or a dollop of whipped cream.
Serving: 1slice, Calories: 267kcal, Carbohydrates: 38g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 63mg, Sodium: 374mg, Potassium: 102mg, Fiber: 2g, Sugar: 21g, Vitamin A: 367IU, Vitamin C: 2mg, Calcium: 57mg, Iron: 1mg

This recipe was originally posted on December 18, 2013 and has been updated with clear and concise instructions, new photography and helpful information.