Brown Butter Pear Upside-Down Cake with Ginger, Cardamom & Clove
Brown Butter Pear Upside-Down Cake with Ginger, Cardamom & Clove
Glossy caramelized pears crown a tender, nutty brown butter cake that smells like a bakery in October. Ginger brings warmth, cardamom adds a floral lift, and freshly ground clove ties it together. It all bakes in a single skillet.
What You'll Need
Choose pears that are ripe but still firm, such as Bosc or Anjou, so they hold their shape in the oven.
Pear Caramel Topping
- 3 tbsp unsalted butter
- 1/2 cup packed brown sugar
- 3 firm pears, peeled, cored, and cut into wedges
- 1/2 tsp Organic Cassia Cinnamon Powder
The Wet Mix
- 8 tbsp unsalted butter, browned and slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup buttermilk, room temperature
- 1 tsp vanilla extract
Spiced Dry Mix
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp Organic Ginger Powder
- 1 tsp Organic Cardamom Powder
- 1/2 tsp Organic Cassia Cinnamon Powder
- 6 Organic Whole Cloves, finely ground
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Fine Ground Himalayan Pink Salt
- 1 pinch freshly ground Organic Black Peppercorns (optional, sharpens the ginger)
- Whipped cream or vanilla ice cream (optional, for serving)
Step by Step
Brown the butter
Heat the oven to 350°F. Melt 8 tablespoons butter in a small saucepan over medium heat. It will foam, then smell nutty and turn amber with brown flecks, about 5 minutes. Pour it into a bowl and cool 10 minutes.
Build the caramel
In a 10-inch oven-safe skillet over medium heat, melt 3 tablespoons butter with the brown sugar and 1/2 teaspoon cinnamon. Stir until bubbling and smooth, about 2 minutes, then take it off the heat.
Arrange the pears
Fan the pear wedges over the caramel in tight concentric circles, rounded side down. Fill any gaps with smaller pieces. The pears shrink as they bake, so pack them in.
Grind and whisk the spices
Crush the cloves to a fine powder in a mortar or spice grinder. Whisk them with the flour, ginger, cardamom, remaining cinnamon, black pepper, baking powder, baking soda, and salt.
Make the batter
Whisk the browned butter with the granulated sugar until glossy. Whisk in the eggs one at a time, then the buttermilk and vanilla. Fold in the dry mix with a spatula until just combined. A few small lumps are fine.
Bake
Spoon the batter gently over the pears and smooth the top. Bake at 350°F for 40 to 45 minutes, until the top is deep golden and a toothpick in the center comes out clean.
Rest and flip
Cool in the skillet exactly 10 minutes. Run a thin knife around the edge, set a large plate on top, and invert with oven mitts in one quick motion. Spoon any caramel left in the skillet over the pears. Serve warm.
Don't let the cake cool longer than 10 to 15 minutes before flipping. Once the caramel firms up it sticks to the skillet. If a pear slice stays behind, just press it back into place.
The Spices Behind the Cake
Common Questions
Can I use canned pears?
Fresh pears work best. Canned ones are too soft and wet, and they can make the cake soggy. If you have to use them, drain and pat them very dry first.
What can I use instead of buttermilk?
Stir 2 teaspoons of lemon juice or white vinegar into 3/4 cup of milk and let it sit for 5 minutes. Plain yogurt thinned with a splash of milk also works.
Why grind whole cloves myself?
Freshly ground cloves are more fragrant and have a rounder flavor. A little goes a long way, so six cloves is plenty. Grind them as fine as you can so there are no gritty bits.
Can I bake this in a cake pan?
Yes. Make the caramel in a saucepan, pour it into a parchment-lined 9-inch round pan, and add the pears and batter. Bake the same time, then flip as directed.
How do I store leftovers?
Cover and keep at room temperature for up to 2 days, or refrigerate for up to 4. Rewarm slices for 10 seconds in the microwave so the caramel softens.
