Upside Down Pear Cake

There are not a lot of foods that I don’t enjoy. And funnily enough, pears is one of them. I just can not take the texture of them. I want to like them, but then I bite into one and gag. Can’t do it.

So this fall being the smart lady that I am, I got a case of pears. And my family just wasn’t eating them fast enough. (Maybe since I got a case of nectarines and 2 of peaches at the same time…..) Anyways, I was needing to use up some pears. And I wanted to it in a way that I’d enjoy too. (And I’d already canned my limit for the year….. my self imposed limit that is).

This dessert is a result of all these circumstances. 🙂

Pear Upside Down Cake

Upside Down Pear Cake


  • 2 ripe pears
  • 2 Tbsp Brown Sugar
  • 2 tsp + 1 tsp cinnamon
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sour cream


  1. Grease a 2 quart glass pan. Peel your pears and cut into slices and layer into the bottom of the pan.
  2. Sprinkle the brown sugar and 2 tsp cinnamon over top of the pears.
  3. Sift together flour, baking powder, salt and cinnamon. Set aside.
  4. In a separate bowl, cream butter and sugar in a mixing bowl. Add eggs, one at a time, beating well after each one.
  5. Add the flour mixture alternately with the sour cream, starting and ending with the flour.
  6. Bake in a preheated 350 degree oven for 25 - 30 minutes or until the top is golden brown.
  7. Eat it warm with ice cream or vanilla bean whipped cream or let it cool to room temperature.




And here

the VERY



Rhonda Steed is located in

Raymond, Alberta, Canada.