This Maple Pear Upside-Down Cake with Cinnamon is a beautiful fall dessert made with ripe pears, pure maple syrup, warm cinnamon, and a soft buttery cake.
The pears bake directly against a maple-brown-sugar topping, becoming tender and lightly caramelized while their juices soak gently into the cake.
After baking, the cake is flipped to reveal a glossy pear pattern on top, giving you an elegant dessert without complicated decorating.
It’s perfect for fall gatherings, Thanksgiving, afternoon coffee, or any occasion when you want a seasonal dessert that feels impressive but remains simple to prepare.
Why You Will Love This Recipe
- Pears create a naturally beautiful topping.
- Maple syrup adds deeper fall flavor than sugar alone.
- Cinnamon complements the pears without overpowering them.
- The cake stays soft and tender.
- No frosting is required.
- It looks elegant enough for holiday entertaining.
- It can be prepared several hours ahead.
- It pairs beautifully with whipped cream or vanilla ice cream.
Ingredients
For the Maple Pear Topping:
- 3 ripe but firm pears
- 4 tablespoons unsalted butter
- ⅓ cup packed brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
For the Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
- ¼ cup whole milk
- 2 tablespoons pure maple syrup
Optional for Serving:
- Whipped cream
- Vanilla ice cream
- Toasted pecans
- Light drizzle of maple syrup
🍳 Step-by-Step Masterclass Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan.
Line the bottom with parchment paper for easier release.
Step 2: Prepare the Pears
Peel the pears if desired.
Cut them in half, remove the cores, and slice them into thin wedges approximately ¼ inch thick.
Try to keep the slices similar in thickness.
Masterclass Tip: Use ripe but firm pears. Very soft pears can become mushy during baking.
Step 3: Make the Maple Topping
Melt the butter in a small saucepan over medium-low heat.
Add the brown sugar, maple syrup, cinnamon, nutmeg, and salt.
Stir for approximately 1–2 minutes until smooth.
Do not boil aggressively.
Step 4: Add the Topping to the Pan
Pour the warm maple mixture into the prepared cake pan.
Tilt the pan gently so the mixture covers the bottom evenly.
Step 5: Arrange the Pears
Place the pear slices over the maple mixture.
Arrange them in overlapping circles or a fan pattern.
Start around the outside and work toward the center.
Masterclass Tip: Remember that this layer will become the top of the finished cake, so take a little time arranging the pears neatly.
Step 6: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Cinnamon
- Salt
Set aside.
Step 7: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar for approximately 2–3 minutes.
The mixture should become pale and fluffy.
Step 8: Add the Eggs
Add the eggs one at a time.
Beat well after each addition.
Scrape down the sides of the bowl as needed.
Step 9: Add Vanilla and Maple Syrup
Mix in the vanilla and maple syrup.
Blend just until combined.
Step 10: Add the Sour Cream
Mix in the sour cream or Greek yogurt.
This helps keep the cake tender and moist.
Step 11: Combine Wet and Dry Ingredients
Add approximately half of the dry ingredients.
Mix on low speed.
Pour in the milk.
Add the remaining flour mixture.
Mix only until no dry streaks remain.
Masterclass Tip: Avoid overmixing once the flour is added. Overmixing can create a denser cake.
Step 12: Add the Batter to the Pan
Carefully spoon the cake batter over the arranged pears.
Spread gently with a spatula.
Try not to move the fruit underneath.
Step 13: Bake
Bake for approximately 40–50 minutes.
The cake is ready when the center springs back lightly and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
Step 14: Cool Briefly
Place the cake pan on a cooling rack.
Let it rest for 10–15 minutes.
Do not allow it to cool completely in the pan.
Masterclass Tip: If you wait too long, the caramelized maple topping can stick firmly to the pan.
Step 15: Invert the Cake
Run a thin knife around the edge of the cake.
Place a serving plate over the pan.
Using oven mitts, carefully flip the pan and plate together.
Lift away the cake pan.
Slowly remove the parchment.
Step 16: Repair Any Pears if Needed
If a pear slice remains stuck in the pan, carefully lift it with a spatula and place it back on the cake.
Step 17: Cool and Serve
Allow the cake to cool for another 20–30 minutes before slicing.
Serve slightly warm or at room temperature.
Add whipped cream, vanilla ice cream, toasted pecans, or a small drizzle of maple syrup if desired.
The finished cake should have a tender buttery crumb, glossy caramelized pears, warm cinnamon, and a rich maple finish.
🔒 Storage & Reheating Tips
Room temperature: Store tightly covered for up to 1 day.
Refrigerator: Store the cake in an airtight container for up to 4 days.
Serving refrigerated cake: Let slices sit at room temperature for 15–20 minutes before serving for a softer texture.
Microwave: Warm individual slices for approximately 10–15 seconds.
Oven reheating: Warm covered slices at 300°F (150°C) for about 8–10 minutes.
Make ahead: Bake the cake up to 1 day ahead. Store covered and bring it to room temperature before serving.
Freezer: Freeze individual slices tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.
Best presentation tip: The glossy pear topping is most attractive the day the cake is baked, so this is ideal for preparing the morning of a fall dinner or holiday gathering.
