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. 🙂

Upside Down Pear Cake

Course Dessert


  • 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


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