Pears are one of autumn’s loveliest fruits, but they can be tricky customers when it comes to baking. Beneath that silken skin lies a great deal of moisture — wonderful for eating out of hand, but a challenge when folded into batters or layered beneath cake. Left unchecked, that juice can make a dessert heavy and damp, and the fruit itself tends to disintegrate with too much heat.

Terrific in crumbles, crisps, and cobblers, where the juices mingle freely with syrupy fillings, pears (like peaches) demand a bit more coaxing in cakes. The key is balance — enough cooking to concentrate their flavour and tame the liquid, yet gentle enough to preserve their delicate texture.

This Pear-Maple Upside-Down Cake strikes that balance beautifully. The pear slices are nestled into a reduced maple–butter glaze, which bakes into a glossy, caramelized crown without leaving the crumb soggy. A lighter blend of whole-wheat and all-purpose flour keeps the base tender, while a touch of spice rounds everything out. The result is a quietly elegant cake that captures all the warmth and comfort of Canadian autumn baking — simple, seasonal, and utterly satisfying.

Although the original recipe called for all whole-wheat flour, this version balances the nutty character of whole-wheat flour with the soft, light texture of all-purpose flour, giving it both heart and delicacy.  I also slightly reduced the syrup, keeping the topping luscious without veering into a soggy mess. Thicker pear slices hold their shape beautifully.

It’s a make-ahead marvel, too: easy to prepare in stages and lovely served at room temperature. Simple ingredients, balanced texture, and a hint of maple magic make this one a keeper — a perfect bridge between late-summer fruit and full-on sweater-weather baking. I served it at an Autumn Tea before we left the Cape.

Serve warm, with a dollop of whipped cream or a spoonful of crème fraîche, and you’ve got a dessert that feels as Canadian as a walk through sugar-maple woods on a crisp October afternoon.

Pear-Maple Upside Down Cake

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Ingredients

Scale 1x2x3x

For the pear topping

• 57 g or 2 oz unsalted butter, melted
• 120 g or ⅓ cup pure maple syrup (reduced from 156 g or ½ cup to prevent excess moisture)
• 2 large ripe but firm pears, cored and sliced about 8 mm or ⅜ inch thick

For the cake

• 150 g or 1¼ cups whole-wheat flour plus 50 g or ⅓ cup all-purpose flour (total ≈ 200 g or 1¾ cups)
• 10 ml or 2 tsp  baking powder
• 2.5 ml or ½ tsp  fine salt
• 2.5 ml or ½ tsp  ground cinnamon
• 2.5 ml or ½ tsp  ground ginger
• 113 g or 4 oz unsalted butter, at room temperature
• 160 g or ¾ cup packed light brown sugar
• 170 g or ¾ cup buttermilk, at room temperature
• 3 large eggs, at room temperature

Instructions

Prepare the topping

1. Preheat the oven to 175 °C or 350 °F.
2. Grease a 23 cm or 9-inch round cake pan and line the bottom with parchment paper.
3. Whisk together the melted butter and maple syrup, then pour into the prepared pan.
4. Arrange the pear slices evenly over the syrup mixture, overlapping slightly. Set aside.

Combine dry ingredients

1. In a medium bowl, whisk together the flours, baking powder, salt, cinnamon, and ginger.

Cream butter and sugar.

1. In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the butter and brown sugar on medium speed until light and fluffy — about 2 minutes.

Add wet and dry ingredients

1. Beat in the eggs, one at a time, scraping down the bowl after each addition.
2. Reduce speed to low. Add the dry ingredients and buttermilk alternately in three additions, beginning and ending with the dry mixture. Mix only until just combined; do not over-mix.

Assemble and bake

1. Spoon the batter evenly over the pears, smoothing the top.
2. Bake on the lower rack of the oven until a skewer inserted into the centre comes out clean (45–55 minutes). If the top browns before the centre is set, cover loosely with foil. Be sure to check the centre in several spots for doneness.
3. Remove from the oven and cool in the pan for 5 minutes.

Cool and serve

1. Run a knife around the edge, place a serving plate over the pan, and carefully invert. Remove the pan and parchment.
2. Allow to cool completely before serving.

Notes

Storage: Store covered in the refrigerator for up to 5 days. Bring to room temperature before serving, or warm slices gently in a low oven.

Make-Ahead

• The topping (butter–maple mixture and sliced pears) can be assembled up to 4 hours ahead and kept refrigerated.
• The finished cake freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
• Adapted from King Arthur Baking Maple-Pear Upside-Down Cake.

• Author: Helen Kain

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