Martha Stewart Pear Upside-Down Cake

Martha Stewart Pear Upside-Down Cake, a make ahead fall dessert, layers caramelized brown sugar pears under tender vanilla butter cake with whipped egg whites. Baked in a cast-iron skillet, it serves 12 for a Thanksgiving or holiday dinner party.

Serve it warm with whipped cream or vanilla ice cream for a cozy finish. Slice the pears to an even quarter inch so they soften right as the cake sets, since uneven pieces cook at different speeds.

Martha Stewart Pear Upside-Down Cake

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

50

minutes

Calories

300

kcal

Glossy caramelized pear wedges sit on a golden, light-as-air vanilla cake with a buttery crumb that melts on your tongue.

Ingredients

• For the Topping:
  

• 4 tablespoons unsalted butter
  

• 1/2 cup packed light-brown sugar
  

• 3 ripe pears, such as Bartlett or Anjou, peeled and cored
  

• For the Cake:
  

• 1 1/2 cups all-purpose flour
  

• 2 teaspoons baking powder
  

• 1/4 teaspoon salt
  

• 8 tablespoons (1 stick) unsalted butter
  

• 1 cup granulated sugar
  

• 1 teaspoon pure vanilla extract
  

• 2 large eggs, separated
  

• 1/2 cup whole milk
  

• 1/4 teaspoon cream of tartar
  

Directions

• Make the topping: Melt butter in the bottom of a 10-inch cast-iron skillet over low heat. Add brown sugar, stirring until dissolved. Swirl to coat the bottom; remove from heat, and cool.
• Arrange the pears: Cut pears into 1/4-inch-thick wedges, and arrange them in a circular pattern over the brown-sugar mixture to cover completely; set aside.
• Preheat and mix dry ingredients: Preheat the oven to 350°F. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Cream butter and sugar: In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla extract; beat to combine. Add egg yolks, one at a time, beating to combine.
• Add dry ingredients: Alternating with the milk, gradually add the flour mixture to the butter mixture, and mix, on low speed, just until the flour is incorporated; set batter aside.
• Whip the egg whites: In a large bowl, beat reserved egg whites and the cream of tartar with an electric mixer on medium speed until stiff but not dry. Using a rubber spatula, gently and gradually fold egg whites into the batter.
• Add batter to skillet: Transfer batter to skillet. Using an offset spatula, spread the batter evenly, being careful not to disturb the pears.
• Bake and invert: Bake until well browned on top and a cake tester inserted into the center comes out clean, about 45 minutes. Run a knife around inside of pan, and immediately invert the cake onto a serving dish. Serve warm or at room temperature.

FAQs

What type of pear works best for upside-down cake?

Bartlett and Anjou pears both hold their shape during baking while still softening into that buttery caramelized layer. Bosc pears are another solid option since they stay firm at 350°F. Avoid very ripe or mushy pears, because they break apart under the batter and turn to mush.

Can I make pear upside-down cake ahead of time?

You can bake it up to 2 days ahead and store it well wrapped at room temperature. The texture stays best on day one, so for a Thanksgiving dinner, bake it the morning of and serve at room temp. Rewarming works too: 10 minutes in a 300°F oven brings back that fresh-from-the-skillet feel.

What can I use instead of a cast-iron skillet?

Any oven-safe 10-inch skillet works, or you can make the brown sugar mixture in a saucepan and scrape it into a greased 10-inch round cake pan. If your cast-iron skillet is not well-seasoned, skip it because the cake will stick. A nonstick oven-safe pan is the easiest backup.

Why did my pear upside-down cake stick to the pan?

The most common reason is waiting too long to flip it. Invert the cake onto your serving dish within 30 seconds of pulling it from the oven, while the caramel is still liquid. Once it cools, the sugar hardens and glues the pears to the skillet. Run a knife around the edge first to help release the sides.

Can I add warm spices to the cake batter?

Martha suggests adding 1/2 to 3/4 teaspoon of ground cinnamon or cardamom to the dry ingredients for extra warmth. Cinnamon pairs naturally with pear and brown sugar, while cardamom gives it a more unexpected twist. Start with 1/2 teaspoon and adjust from there.