This beautiful pear and cardamom upside-down cake has become one of our favorites, not only because it’s very easy to make but because it tastes amazing! No special equipment, and just a few ingredients. It’s ideal for when you want to make something quickly without sacrificing flavor.
The texture is moist, light, and has the perfect amount of sweetness. The muscovado sugar adds that caramel-like flavor, and the cardamom brings everything to the next level. Don’t skip this one! I promise you’ll love it!
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Why you’ll love this recipe
As I said, this pear and cardamom upside-down cake is easy to make using ingredients that create unforgettable flavor! The juicy, caramelized pears bring a burst of natural sweetness, perfectly complemented by the caramelized muscovado sugar.
As you dive into each forkful, you’ll discover a moist and fluffy cake infused with the essence of cardamom, elevating the entire experience. The pears, having soaked up the rich caramel goodness during baking, are perfect with the combination of cardamom.
- Muscovado sugar, with its deep, molasses-like sweetness, lays the foundation for a caramelized topping that infuses the pears with a decadent richness.
- The pears themselves contribute a juicy, fruity sweetness that harmonizes with the complex notes of the Muscovado sugar.
- The cake made with yogurt and unflavored oil results in a moist and tender crumb.
- The brown sugar adds a hint of caramel undertones, enhancing the overall sweetness and adding extra moistness to the cake.
- Cardamom powder adds warm and slightly citrusy notes with a unique aroma that can’t be mistaken, which elevates the entire dessert.
Pears: Any type of pears will work in this recipe as long as they are ripe and sweet, but firm.
Muscovado sugar: I don’t recommend substituting a different type of sweetener as muscovado has a unique flavor, which is one of the key ingredients in this recipe
Cake flour: I recommend using cake flour as it has a lower protein content, which results in less gluten development and makes the cake lighter and less dense. If you don’t have cake flour, all-purpose will do.
Yogurt: The yogurt adds moisture to the cake. Make sure to use yogurt with a higher fat content.
Olive oil: Oil also adds moisture to the cake and keeps it soft for days. You can also use neutral oils, such as grapeseed oil or sunflower oil, instead of olive oil.
How to make pear and cardamom upside-down cake: step by step
Step 1: Line a springform with parchment paper and grease the bottom and sides.
Step 2: Peel, core, and slice the pears.
Step 3: Add muscovado sugar to the bottom of the pan.
Step 4: Arrange the pear slices.
Step 5: Whisk the yogurt, brown sugar, olive oil, and eggs.
Step 6: Combine the flour, baking soda, cardamom, and salt.
Step 7: Add the dry ingredients to the wet mixture. Fold until smooth and no dry patches remain.
Step 8: Pour the batter over the pears and spread evenly.
Step 9: Bake on the middle rack until golden brown and a toothpick comes out clean from the center but not wet.
Step 10: Let it cool for a few minutes before removing the side of the springform and flipping it upside-down.
Make sure to wait at least 10-15 minutes before flipping the cake upside-down. This allows the caramelized sugars to set slightly, making it easier to flip
Use FRESH cardamom powder or the seeds. If you are using seeds, you can grind them with a mortar and pestle.
If the top of the cake is getting too brown before the center is ready, cover the top with foil to prevent it from burning.
Storage and reheating
If you plan to consume the cake within 1-2 days, you can store it at room temperature, cover it with plastic wrap, or place it in an airtight container.
For longer storage (up to a week), refrigerate the cake. Wrap it tightly with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing odors from the refrigerator.
To reheat the entire pear and cardamom cake, preheat your oven to a lower temperature (around 325°F or 160°C). Cover the cake with aluminum foil to prevent excessive browning, and warm it for about 10-15 minutes. This helps restore moisture to the cake.
For individual slices, the microwave works well. Heat on a low to medium setting in short intervals, checking for doneness between each interval.
Consider serving the reheated cake with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its flavors. Sprinkle a pinch of ground cardamom on top for an extra burst of aroma and flavor.
Can I make this pear and cardamom upside-down cake ahead of time?
You can bake the cake in advance and store it covered in the refrigerator. It’s advisable to bring it to room temperature or gently reheat it before serving for the best taste and texture.
Is it possible to freeze the pear and cardamom upside-down cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator before reheating or serving at room temperature.
Can I substitute olive oil with another oil in the recipe?
Yes, you can use neutral oils as a substitute for olive oil. Each oil may impart a slightly different flavor, so choose based on your preference.
How to flip pear and cardamom upside-down cake?
After baking, let the cake cool in the pan for about 10-15 minutes. Run a knife or an offset spatula around the edges of the cake. Remove the springform.
Choose a plate that is slightly larger than the cake and position it upside down over the top of the cake. Holding the plate and pan together, quickly and confidently flip it upside-down. Carefully remove the bottom of the springform and the parchment paper.
More recipes to try
PLUM UPSIDE-DOWN CAKE – Super moist, light, sweet, and juicy. Everyone will enjoy it as a quick last-minute dessert or for a special occasion.
BLUEBERRY YOGURT CAKE – Perfect with a morning cup of coffee or tea, an afternoon snack, or just because a cake is always a good idea. It’s soft and moist, with juicy blueberries in every bite and a touch of lemon zest. You’ll love this one, I promise!
I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see. This helps people find the recipe.
Video: pear and cardamom upside-down cake
The best pear and cardamom upside-down cake!
- 100 g Muscovado sugar 1/2 cup
- 600 g Pears 3-4 pears
- 180 g Yogurt, full-fat, Greek, or strained yogurt 3/4 cup
- 100 ml Olive oil 1/2 cup
- 1 Eggs
- 120 g Brown sugar 1/2 cup
- 195 g Cake flour, or AP flour 1½ cup
- 1 tsp Baking soda
- 1 tsp Cardamom powder or seeds from 20 cardamom pods
- 1/4 tsp Salt
- Line a 9 inch (23cm) springform with parchment paper. Butter the sides and bottom.
- Peel and core the pears. Slice each half into 4 pieces.
- Sprinkle or press muscovado sugar to the bottom of the springform. Arrange the slices of pears.
- In a bowl, add the yogurt, brown sugar, olive oil, and eggs. Mix until combined.
- Combine the flour, baking soda, cardamom, and salt. Add it to the wet mixture. Fold gently until no dry patches remain.
- Pour the batter over the pears and spread evenly.
- Bake on the middle rack at 180F (350C) for about 45 minutes, or until a toothpick comes out clean, but not wet. If the top starts to brown too fast, cover it with foil.
- Let it cool for 10-15 minutes before flipping it upside-down.
- Enjoy warm or cold.