Tulo

Pear Date Upside Down Cake Recipe

A sliced round cake on a plate showing a glossy caramelized layer of pear slices and chopped dates on top, with a golden spiced crumb underneath.
Photo by Geraud pfeiffer on Pexels

Baking the pears and dates in a butter-and-brown-sugar layer at the bottom of the pan turns them into a soft, glossy caramel topping once the cake is flipped, and the dates melt into sticky pockets that balance the pears' tartness against the spiced, buttermilk-tenderized crumb.

Prep
25 min
Cook
45 min
Total
1 hr 10 min
Servings
8

Ingredients

Servings8
  • 4 tbsp unsalted butter, melted, for the pan
  • 1/2 cup brown sugar
  • 3 medium pears, peeled, cored, and sliced 1/4-inch thick
  • 1 cup dates, pitted and chopped
  • 6 tbsp unsalted butter, melted, for the batter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup buttermilk

Nutrition per serving

Calories
424
Protein
5g
Carbs
68g
Fat
16g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 350°F (175°C). Pour the melted butter for the pan into a 9-inch round cake pan and tilt the pan to coat the bottom evenly.
  2. 2Sprinkle the brown sugar evenly over the melted butter, then scatter the chopped dates over the sugar layer.
  3. 3Arrange the pear slices in a single overlapping layer on top of the sugar and dates, fanning them out from the center to the edge.
  4. 4In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  5. 5In a large bowl, beat the melted butter for the batter with the granulated sugar until combined, about 1 minute. Add the eggs one at a time, beating well after each, then stir in the vanilla.
  6. 6Add the flour mixture to the butter mixture in two additions, alternating with the buttermilk, mixing just until no streaks of flour remain.
  7. 7Pour the batter over the pears, spreading it gently out to the edges of the pan without disturbing the fruit layer underneath.
  8. 8Bake for 40-50 minutes, until the cake is golden on top and a toothpick inserted into the center comes out clean.
  9. 9Cool the cake in the pan for 10 minutes, then run a thin knife around the edge and invert onto a serving plate. Lift off the pan carefully; scrape any stuck fruit back onto the cake with a spoon.
  10. 10Let the cake cool for at least 20 minutes before slicing so the caramel layer has time to set slightly.

Tips & variations

  • Use firm-ripe pears such as Bosc or Anjou; very soft pears turn mushy and release too much liquid during baking.
  • If the dates are dry and hard, soak them in warm water for 10 minutes and drain well before chopping so they soften into the caramel instead of staying chewy.
  • Swap in apples for half the pears for a firmer bite and a slightly less sweet topping.
  • A tablespoon of dark rum or bourbon whisked into the melted butter and brown sugar layer adds depth to the caramel.

Storage & reheating

Store leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days due to the fresh fruit topping. Bring refrigerated slices to room temperature or warm them in the microwave for about 15 seconds so the caramel loosens up again before serving.

Tips from the Tulo kitchen

  • Weigh the dates after chopping if they're very sticky; scooping by volume alone can pack in more fruit than the recipe intends and throw off the batter-to-topping ratio.
  • Set the cake pan on a rimmed baking sheet before it goes into the oven in case any butter and sugar bubble over the edge.

FAQ

Can I use canned pears instead of fresh?

Yes, but drain them thoroughly and pat the slices dry first; canned pears hold extra liquid that can make the caramel layer thin and watery instead of thick and glossy.

Why did my cake stick to the pan when I flipped it?

This usually means the caramel cooled too long before inverting, or the pan wasn't coated evenly with butter before adding the sugar. Invert within about 10 minutes of pulling the cake from the oven.

Can I make this cake ahead of time?

Bake and invert it up to a day ahead, then store covered at room temperature. The caramel topping is at its glossiest within the first few hours, though the cake stays moist for several days.

My dates clumped together instead of spreading evenly. What went wrong?

Fresh dates are naturally sticky; toss the chopped pieces with a little of the flour from the recipe before scattering them over the sugar layer so they separate more easily.