Pear and Vanilla Upside Down Cake

Beth Renzetti


Another recipe celebrating the fruits of the US PNW. Originally posted at the blog 'Delicious Everyday'.

I added the poaching time to prep time.


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30 Min
40 Min


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3/4 c
raw caster sugar
1/2 c
juice of 1/2 lemon
vanilla bean, split
pears, peeled and cored and cut into eighths


eggs, at room temperature
1 c
raw caster sugar
1 tsp
pure vanilla extract
juice of 1/2 lemon
1/2 c
olive or vegetable oil
1 c
self rising flour
1 c
almond meal

How to Make Pear and Vanilla Upside Down Cake


  • 1Preheat the oven to 320 F.
  • 2Heat a large ovenproof non stick frying pan (such as cast iron), over a medium heat. Add the water and sugar and stir until the sugar is dissolved.
  • 3Add the vanilla bean, pears and lemon juice and cook for 15 minutes, or until the pear is soft. Remove from the heat and set aside while you make the cake base.
  • 4In a bowl of a stand mixer fitted with a whisk attachment, whisk the eggs and sugar until pale and thick and about 3 times it’s original volume.
  • 5Switch the mixer to it’s lowest speed and sift in the self raising flour and fold through before adding the almond meal, oil and lemon juice.
  • 6Pour the cake mixture on top of the poached pears and bake for 40 minutes or until a cake tester comes out cleanly.
  • 7To serve turn out onto a cake platter and serve as is or with some freshly whipped cream.

Printable Recipe Card

About Pear and Vanilla Upside Down Cake

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian

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