Community recipe
Ginger-Pear Skillet Upside-Down Cake
Tender pear slices turn glossy and caramelized beneath a soft, buttery cake, with fresh ginger's warm, bright edge. Baked and served from one oven-safe skillet, this easy centerpiece is lovely warm or at room temperature.
- Serves
- 8
- Prep
- 25 min
- Cook
- 43 min
- Difficulty
- easy
Get ready
Ingredients
- 3 pears, rinsed, dried, peeled, halved, cored, and sliced ¼ inch thick
- 2 tbsp unsalted butters
- 0.33 cup light brown sugar, packed
- 1 tbsp lemon juice
- 1.5 cup all-purpose flour
- 1.5 tsp baking powders
- 0.5 tsp ground ginger
- 0.25 tsp fine salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs, at room temperature if possible
- 1 tsp vanilla extract
- 0.5 cup sour cream
- 0.25 cup milk
Make it
Instructions
- 01
Preheat the oven and prepare the pears
Heat the oven to 350°F (175°C) and set a rack in the center. Set out a 10-inch oven-safe skillet and two mixing bowls. 3 ripe pears, rinse and dry; peel, halve, core, then cut into slices about ¼ inch thick. Keep the slices together for arranging. | Why: Even slices soften at the same rate and make a neat cake topping.
- 02
Make the caramelized pear layer
Set the skillet over medium heat. Add 2 tbsp unsalted butter and swirl until melted, then stir in ⅓ cup packed light brown sugar until glossy and bubbling gently, about 2 minutes. Turn off the heat and stir in 1 tbsp lemon juice. Arrange the pear slices in overlapping circles across the skillet bottom; use a towel or oven mitt if the handle is warm. | Why: A brief stovetop caramel gives the fruit a glossy, buttery finish after baking.
- 03
Whisk the dry mixture
In one bowl, whisk together 1½ cups all-purpose flour, 1½ tsp baking powder, ½ tsp ground ginger, and ¼ tsp fine salt until evenly combined. Break up any flour or spice clumps with the whisk. | Why: Thorough mixing distributes the leavening and seasoning so the cake rises evenly.
- 04
Mix the cake batter
In the second bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar using a hand mixer or sturdy whisk for about 2 minutes, until pale and fluffy. Beat in 2 large eggs, one at a time, then mix in 1 tsp vanilla extract. Stir in ½ cup sour cream and ¼ cup milk until smooth. Add the dry mixture in two additions, folding just until no dry streaks remain; the batter will be thick. | Why: Creaming traps air for a tender crumb, while gentle folding keeps the cake from becoming tough.
- 05
Fill the skillet and bake
Spoon the batter evenly over the fruit layer, gently spreading it to the edges without disturbing the arrangement. Bake on the center rack for 38–43 minutes, until the top is deep golden, springs back lightly when touched, and a toothpick inserted in the center comes out clean or with a few moist crumbs. | Why: A fully set center ensures the cake will hold together when turned out.
- 06
Rest, turn out, and serve
Set the skillet on a heatproof rack and let the cake rest for 15 minutes. Run a thin spatula around the edge, place a large serving plate upside down over the skillet, and—using oven mitts—carefully invert both together. Lift the skillet slowly; if a few slices stick, ease them back into place with the spatula. Let cool for at least 10 more minutes before slicing into 8 portions. Serve warm or at room temperature. | Why: A short rest lets the caramel settle, making the cake easier to release cleanly.
