Maple Pear Upside-Down Cake

Skill level: Easy

This maple rosemary pear upside-down cake is a rich, elegant dessert made with caramelized Bartlett pears and a soft brown butter cake. The pears are arranged in a spiral and coated in a maple rosemary glaze, creating a glossy, flavorful topping. The cake layer is light yet tender, infused with warm spices and the nutty depth of browned butter. Once flipped, the pears create a beautiful presentation with a sweet, caramelized finish. Perfect for entertaining or special occasions, this cake offers a refined take on a classic upside-down dessert.

Ingredients 

Maple Rosemary Pear Layer

• 2 Bartlett pears, cut into 1/2 inch slices
• 6 tablespoons unsalted butter
• ⅓ cup pure maple syrup
• ¼ cup granulated sugar
• 4 sprigs of fresh rosemary 

Cake Layer

• 1 stick of unsalted butter
• 1 ½ cups unbleached all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon salt
• ¾ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• ⅓ cup oat milk 

Directions 

1. Preheat your oven to 350°F.
2. Start by browning your butter to use later on in your cake batter.
3. In a small saucepan, melt one stick of butter over medium heat until browned.
4. Remove your saucepan from the heat immediately after the butter browns and transfer it to a bowl to cool.
5. Line a 9-inch round pan with parchment paper and generously spray it with oil.
6. Lay the pear, sliced into a spiral, starting from the outside and working your way in.
7. Prepare the maple rosemary glaze sauce by melting six tablespoons of butter in a small saucepan.
8. Turn the heat to high and add the maple syrup, ¼ cup of granulated sugar, and the rosemary sprigs.
9. Bring this to a boil and remove the rosemary sprigs from the frothy sauce.
10. Pour the caramel mixture over the pears immediately after it has been taken off the stove. Ensuring that everything is evenly coated.
11. In a medium bowl, mix in the flour, baking powder, cinnamon, ginger, and salt.
12. In a separate bowl, mix in your cooled brown butter, granulated sugar, eggs, brown sugar, vanilla, and milk.
13. Mix your wet ingredients with your dry ingredients until everything is well combined.
14. Spread the batter evenly over the pear layer.
15. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out dry.
16. Let the cake cool for 10 minutes and loosen the edges with a knife.
17. Place a plate on top of the cake and carefully flip it so the pear layer ends up on top.
18. Serve.
19. ENJOY!