Caramel Pear Upside-Down Cake

This Caramel Pear Upside-Down Cake is soft, moist, and beautifully simple. Ripe pear slices are arranged over a layer of golden caramel, then covered with an easy yoghurt cake batter. Once baked and turned out, the pears become the star of the cake, surrounded by a glossy caramel topping.

Greek yoghurt and vegetable oil keep the sponge tender and moist, while vanilla adds a gentle sweetness that pairs perfectly with the pears. It is an easy but impressive cake for autumn baking, afternoon coffee, or a simple dessert served slightly warm.

Servings: 8 - Prep: 20 min - Cook: 35–40 min - Total: About 1 hour + cooling

Ingredients

For the Caramel

• 150 g granulated sugar (¾ cup)

For the Cake

• 4–5 ripe but firm pears

• 200 g plain flour (1⅔ cups all-purpose flour)

• 2 tsp baking powder

• Pinch of salt

• 2 large eggs, preferably at room temperature

• 100 g granulated sugar (½ cup)

• 1 tsp vanilla extract

• 200 g Greek yoghurt (about ¾ cup + 1 tbsp)

• 120 ml vegetable oil (½ cup)

Instructions

1. Prepare the oven and tin

Preheat the oven to 180°C conventional / 160°C fan / 350°F. Grease a 20 cm (8-inch) round cake tin lightly around the sides. Have the tin ready before making the caramel, as the caramel will begin to set quickly once removed from the heat.

2. Make the caramel

Place the 150 g sugar in a clean, heavy-based saucepan and set it over medium-low heat. Allow the sugar to begin melting around the edges. Gently swirl the pan occasionally rather than stirring vigorously. Continue heating until all the sugar has melted and turned a light golden amber colour. Watch it carefully, as caramel can go from golden to burnt very quickly.

Immediately pour the hot caramel into the bottom of the prepared cake tin. Carefully tilt the tin to spread it into an even layer. Take care when handling the caramel, as it will be extremely hot.

3. Prepare the pears

Peel the pears, cut them into quarters, and remove the cores. Cut each quarter into neat wedges or slices. Arrange the pear slices over the caramel in a circular pattern, slightly overlapping them if necessary. Try to keep the arrangement neat, as this will become the top of the finished cake. Set the tin aside while you prepare the batter.

4. Combine the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Set aside.

5. Whisk the eggs and sugar

Place the eggs and 100 g sugar in a large mixing bowl. Whisk for about 1 minute, until smooth, slightly lighter in colour, and well combined. Add the vanilla extract and mix briefly.

6. Add the yoghurt and oil

Add the Greek yoghurt and vegetable oil. Whisk gently until the mixture is smooth and evenly combined.

7. Add the dry ingredients

Add the flour mixture in two or three additions. Fold gently with a spatula after each addition until no visible streaks of flour remain. Avoid overmixing, as this can make the finished sponge heavier.

8. Add the batter over the pears

Carefully spoon the cake batter over the arranged pears. Start by placing small spoonfuls around the tin so you do not disturb the pear pattern underneath. Once most of the batter has been added, gently spread it into an even layer with a spatula.

9. Bake

Bake for 35–40 minutes, or until the cake is lightly golden and springs back when gently touched in the centre. Insert a skewer into the middle of the sponge. It should come out clean or with a few fine crumbs. If wet batter remains, bake for another few minutes and check again.

10. Rest briefly

Remove the cake from the oven and leave it in the tin for about 5–10 minutes. Do not allow it to cool completely in the tin, as the caramel may harden and make the cake more difficult to turn out.

11. Turn out the cake

Run a thin knife carefully around the edge of the cake. Place a large serving plate over the top of the tin. Holding the plate and tin firmly together, carefully turn them over in one smooth movement. Leave the tin in place for a few seconds, then slowly lift it away. The pears should now be on top with the warm caramel coating them.

12. Cool and serve

Allow the cake to cool slightly before slicing. It is delicious served slightly warm or completely cooled. Enjoy it on its own, or serve with vanilla ice cream, whipped cream, crème fraîche, or Greek yoghurt.

Tips and Tricks

✅ Choose pears that are ripe but still firm. Very soft pears can release too much liquid and lose their shape during baking.

✅ Peel and slice the pears just before arranging them so they do not brown too much.

✅ Keep an eye on the caramel at all times. Once the sugar begins changing colour, it can burn very quickly.

✅ Aim for a light to medium amber caramel rather than a very dark one, which can taste bitter.

✅ Arrange the pears carefully because the bottom of the cake becomes the top once it is turned out.

✅ Use a neutral-flavoured oil such as sunflower or vegetable oil so the pear and caramel flavours remain the focus.

✅ Fold in the flour gently and stop mixing as soon as the batter is smooth.

✅ Spoon the batter carefully over the pears rather than pouring it all into one spot, which could move your pear pattern.

✅ Do not leave the baked cake in the tin until completely cold. Turn it out after approximately 5–10 minutes while the caramel is still soft.