Upside-down Anjou pear spiced cake

by Kiran on November 10, 2011 · 42 comments

in Baking, Desserts


There’s a war waging against me. And it’s called, technology. Couldn’t publish this post in the morning. The Internet and blog, both were down. Perfect coincidence. Not only did technology failed me, but I failed as well. Allow me to narrate an extremely short story. More like Charlie Chaplin’s version, but without humor or graphics.

Title : Mishaps – a day in a life with yours truly.

Woke up this morning.

Feeling great.

Did some laundry.


Made breakfast.

Breakfast was ruined. Spilled all over kitchen floor.

Emotions ran high.

Feeling funked.

Got ready. Started coffee.

Peeked into the refrigerator for inspiration.

Saw this cake.


Grabbed a fork and digged in.

You should too 🙂

Print This Recipe Print This Recipe

(Dry) Ingredients:

  • 1.5 large Anjou pear, thinly sliced
  • 2 tbsp lemon juice
  • 1 cup whole wheat flour
  • 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp pumpkin pie spice
  • pinch of salt
(Wet) Ingredients:
  • 1/3 cup light brown sugar
  • 1/2 stick butter
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 anjou pear puree (sliced and blended in a spice blender till smooth)
Light caramel sauce
  • 1/2 cup light brown sugar
  • 4 tbsp water
  • 1 tsp cinnamon powder
  1. Preheat oven to 350 F & lightly butter or spray a pie dish with non-stick cooking spray.
  2. Arrange pear slices decoratively (or nonchalantly) in a pie dish.
  3. To make light caramel sauce – heat a non-stick pan on low. Add light brown sugar & water.
  4. Stir and allow to bubble for a few minutes. If sugar crystals form around the pan, brush some water to loosen.
  5. Once the color of sauce turns amber/dark and thickens, remove pan from heat and add cinnamon powder.
  6. Drizzle light caramel sauce over sliced pear.
  7. Sieve dry ingredients in a bowl.
  8. In a separate bowl, stir and combine wet ingredients.
  9. Add wet ingredients into dry ingredients and mix till incorporated. Do not over mix the batter.
  10. Pour thick cake batter onto sliced pears. Using a spatula, spread cake batter evenly over pears.
  11. Bake at 350 F for 40 minutes. Once baked, cool for 5 minutes and invert the cake on a cake platter.
  12. Allow to cool completely and serve with a dollop of fresh whipped cream of in my case, scoops of vanilla ice cream 🙂


Now if you were wondering what happened to the mess in the kitchen, please don’t bother. Just send help 😀

I can’t be the only one with kitchen mishaps, spill your beans. Any recent kitchen mishaps that you endured? Send me some smiles, please 🙂

Enjoyed this recipe? Join others and get free email updates!

Comments on this entry are closed.

1 DessertForTwo November 10, 2011 at 4:32 PM

This looks beautiful! I would eat this for breakfast!

2 Kiran November 14, 2011 at 11:32 PM

Welcome to Recipebox and thanks for the compliments honey 🙂

3 Kelly @ Inspired Edibles November 10, 2011 at 7:33 PM

Ah yes, I’ve been waging the same war for some time now only I’m beginning to think it’s a losing battle – lol. I find upside-down cakes really bring out the natural beauty of fruit and showcase them in an ideal way. This pear delight is no exception. Just gorgeous, as are your photos.
Kelly @ Inspired Edibles recently posted..Roasted Coconut Curry Chicken with Ginger Lime and Cilantro

4 Kiran November 15, 2011 at 12:08 AM

Glad I am not alone battling with kitchen/karma mishaps 😉

5 magiceye November 10, 2011 at 9:06 PM

magiceye recently posted..Magical continuum

6 Melanie @ Melanie Cooks November 11, 2011 at 9:16 AM

The pear cake looks gorgeous! I love the shot of pouring caramel on the cake!
Melanie @ Melanie Cooks recently posted..Sam Choy’s Yakisoba Noodles From Costco

7 Kiran November 15, 2011 at 12:09 AM

Thanks for the compliments honey – the pour shots were so challenging! Glad you enjoyed 🙂

8 Heavenly Housewife November 11, 2011 at 9:40 AM

Just beautiful. I feel inspired to make an upside down cake now 😀
*kisses* HH
Heavenly Housewife recently posted..Biryani Challenge: Wedding Lamb Biryani

9 Kiran November 15, 2011 at 12:15 AM

Please try this recipe and let me know how it tastes – so simple and flavorful, I promise 😀

10 mycookinghut November 11, 2011 at 3:57 PM

Yes, technology is something really frustrating at times. I love your upside down cake, perfect for dessert!
mycookinghut recently cookbook – lemongrass and ginger: vibrant asian recipes

11 Simply Life November 11, 2011 at 7:06 PM

ugh, I can’t handle tech problems (as you know)! But I could handle eating this cake!
Simply Life recently posted..Rudi’s Bread GIVEAWAY!!

12 Punctuation Mark November 11, 2011 at 7:46 PM

i’d love a piece of that!!! YUM!!! have a great weekend!
Punctuation Mark recently posted..Friday Tribute

13 Kiran November 15, 2011 at 12:18 AM

Thank you sweetie – hope you had a great weekend 🙂

14 Sophie November 12, 2011 at 3:33 PM

What a morning!
We should too make this stunning & stylish presented cake! I love these kind of pears a lot!
A delciously looking cake great to enjoy with a good café latte! 🙂
Sophie recently posted..Sage breaded pork chops with oven roasted sage potatoes and a celeriac & pear salad

15 Reem | Simply Reem November 12, 2011 at 11:39 PM

God Kiran, this looks so delicious!!!!
What a beautiful looking cake…. I can eat it all day and day after day…
Perfect pictures, look at that slice with ice cream scoop….

16 Kiran November 15, 2011 at 12:20 AM

Thank you so much for the compliments!! You are way too kind 🙂

17 Angie@Angiesrecipes November 13, 2011 at 1:08 AM

Love upside down cakes…haven’t tried with the pears though. Looks delectable.
Angie@Angiesrecipes recently posted..Butternut Squash and Red Lentil Soup with Five Spice Shiitakes

18 Kiran November 15, 2011 at 12:52 AM

It’s amazing how much caramelized and sweeter fruit tastes baking upside down. Do try and let me know how it tastes 🙂

19 kankana November 13, 2011 at 7:47 AM

really liked the cake stand u used. Glad you finally made your day 🙂
kankana recently posted..Spiced Cranberry and Nut Swirl Bread – Guest Post by Soma @ eCurry

20 Manu November 13, 2011 at 5:51 PM

OMG!!!!!!!!!!!!!!! That looks divine! I am bookmarking it… I absolutely want to try and make it. I love that it uses whole meal flour! And it looks so pretty! Great job! Sorry to hear about your kitchen mess… I have plenty of similar stories… hehehe
Manu recently posted..Comment on ALMOND COOKIES – DOLCETTI DI MANDORLE by Manu

21 Kiran November 15, 2011 at 12:53 AM

I am glad we share similar kitchen mishaps. Thought I was alone, making all the mess 😉

Thanks for the compliments on this recipe, honey – do try and let me know how it tastes!

22 A Brown Table November 13, 2011 at 10:30 PM

Gorgeous looking cake, sounds like you the Anjou pear cake helped you get over a rough start to your day!

23 Kiran November 15, 2011 at 12:54 AM

A Brown Table,
Thank goodness this cake came in rescue during my tough moments 🙂

24 November 14, 2011 at 12:35 AM

I am so in love with this cake! Brown sugar, pear, moist cake. Yum! recently posted..Kimchi and potato pancake

25 easyfoodsmith November 14, 2011 at 6:38 AM

Beautiful post Kiran! Love your food pics too.

26 Khushboo November 14, 2011 at 7:27 AM

Mouthwatering recipe- I love that all your recipes feature easily available ingredients! I think I’ll have to sub in cinnamon for the pumpkin spice due to lack of availability of the latter!
Khushboo recently posted..Getting results: diet versus exercise

27 Kiran November 15, 2011 at 12:57 AM

Thanks honey – your compliments and observation truly made my day! I keep it simply realistic with my recipes, thus the blog was aptly named as “Simple Home Cooking”.
You can definitely add 1/2 tsp of cinnamon, nutmeg, ginger and cloves powder to make your own version of pumpkin pie spice 🙂

28 Emily Malloy @Cleanliness November 14, 2011 at 11:27 AM

I am droooooling! This is beautiful!
Emily Malloy @Cleanliness recently posted..Gearing up for Thanksgiving, Part 1: Turkey

29 Faith November 14, 2011 at 4:16 PM

Oh no, sorry about the mishaps! I’m glad this cake was there to save the day though…it looks incredible!
Faith recently posted..Hazelnut Cookies {Vegan & Gluten-Free} & A Bob’s Red Mill Giveaway

30 Katherine Martinelli November 14, 2011 at 6:12 PM

This cake seems like the perfect save to a frustrating morning! Hope the rest of your day was better 🙂 Gorgeous photos!

31 Kiran November 15, 2011 at 12:58 AM

Welcome to Recipebox and thanks for dropping by with lovely compliments 🙂

32 Nami | Just One Cookbook November 16, 2011 at 7:07 PM

I can see you felt all better after this delicious cake with ice cream (for maybe breakfast??). =) You photograph everything so beautifully…. I’m drawn into your world…
Nami | Just One Cookbook recently posted..Seared Tuna Sashimi (Aburi Toro)

33 Kiran November 21, 2011 at 11:41 AM

Thanks honey – I had this cake with ice cream for breakfast!! Of course, anyone would feel better after this 🙂

34 Cinnamon&Thyme November 22, 2011 at 10:28 AM

Oh, I’m so hungry right now! This cake looks so lovely :)!
Cinnamon&Thyme recently posted..Pirin kruh / Spelt bread

35 Kiran November 26, 2011 at 11:40 PM

Thanks dear – I hope you had a very Happy Thanksgiving 🙂

36 Olga @ MangoTomato December 1, 2011 at 9:44 PM

love all the action shots!!
pears are great in desserts: yum.
Olga @ MangoTomato recently posted..Recipe for Mushroom Barley Soup

37 Kiran December 21, 2011 at 12:51 AM

So sorry I missed this comment.

Thanks sweetie, I love pears in desserts too 🙂

38 Loraine Miranda December 10, 2011 at 12:09 AM

I can see you felt all better after this delicious cake with ice cream (for maybe breakfast??). Beautiful. Thanks honey – your compliments and observation truly made my day!
Loraine Miranda recently posted..Cancer Tattoos Tumblr

39 Willow Katz December 12, 2011 at 7:27 PM

I made this cake today and it is fabulous! One thing I changed was that I used ground cardamom instead of the pumpkin pie spice. I think it really complements the pear very well. I will be making this again-thank you!

40 Kiran December 21, 2011 at 12:53 AM

Welcome to Recipebox and thanks for commenting! So happy you tried this recipe. Great tip on ground cardamom.

Happy Holidays 🙂

{ 2 trackbacks }

Previous post:

Next post: