Name: Pistachio-Pear Upside-Down Cake Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 4 tablespoons butter; ½ cup light brown sugar; 2 tablespoons heavy cream; ½ cup pistachios (lightly crushed); ¾ pound Bartlett pears (about 2 large pears; peeled, cored, and thinly sliced); 1 tablespoon brown sugar; 1 tablespoon cornstarch; 1 teaspoon orange zest; ¾ teaspoon ground cardamom; ¾ cup cake flour; 1 teaspoon baking powder; ½ teaspoon ground cardamom; ¼ teaspoon kosher salt; 4 tablespoons butter (room temperature); ½ cup light brown sugar; 1 egg; 3 tablespoons pistachio cream; 2 tablespoons orange juice (freshly squeezed); 1 teaspoon orange zest; 1 teaspoon vanilla extract; ½ cup whole milk; Vanilla ice cream (or whipped cream); Pistachios (crushed); Pistachio cream

Jump to Recipe· 4.4 from 81 reviews

If you’re looking for a dessert that brings together the irresistible crunch of pistachios with the tender sweetness of pears, this Pistachio-Pear Upside-Down Cake Recipe is an absolute must-try. It’s a true showstopper with its vibrant caramel layer studded with nuts, the fragrant cardamom-spiced cake, and the juicy pears that bake into a glossy, golden topping. Whether you’re baking for a casual weekend treat or an elegant dinner, this cake delivers warmth, nutty richness, and a touch of citrus brightness that will have everyone asking for seconds.

Ingredients You’ll Need

A white plate with small rounded edges holds one layer of fresh blueberries, deep blue with a slight frost-like texture on their skin. The plate sits on a white marbled surface with soft gray veining, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pistachio-Pear Upside-Down Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a vital role, from the buttery pistachio caramel base to the aromatic cardamom-infused batter that keeps the flavor intriguing and fresh. Here’s what you’ll need to get started:

4 tablespoons butter: Essential for the fragrant caramel base and the tender cake crumb.
½ cup light brown sugar: Adds deep molasses notes and balances the tartness of the pears.
2 tablespoons heavy cream: Creates a luscious, silky caramel texture.
½ cup pistachios (lightly crushed): For that delightful crunch and earthy flavor.
¾ pound Bartlett pears (about 2 large pears; peeled, cored, and thinly sliced): Juicy, sweet, and perfect for baking.
1 tablespoon brown sugar: To sweeten the pears lightly without overpowering them.
1 tablespoon cornstarch: Helps thicken the pear topping, keeping it from getting soggy.
1 teaspoon orange zest: Adds a fresh, citrusy aroma complementing the cardamom.
¾ teaspoon ground cardamom: Provides warmth and a subtle spice that’s perfect with both pistachios and pears.
¾ cup cake flour: For a tender crumb that lets the flavors shine.
1 teaspoon baking powder: Gives the cake just the right lift and lightness.
½ teaspoon ground cardamom: Sprinkled into the batter for an extra layer of spice.
¼ teaspoon kosher salt: Balances the sweetness and enriches flavor.
4 tablespoons butter (room temperature): For creaming with sugar to create a soft, fluffy batter.
½ cup light brown sugar: Sweetness folded right into the batter.
1 egg: Binds the cake ingredients and adds moisture.
3 tablespoons pistachio cream: Intensifies the nutty flavor and adds silkiness to the batter.
2 tablespoons fresh orange juice: Brightens and lifts the flavor profile.
1 teaspoon orange zest: For an extra burst of citrus fragrance.
1 teaspoon vanilla extract: Adds warmth and depth.
½ cup whole milk: Keeps the batter tender and moist.
Vanilla ice cream or whipped cream: Ideal accompaniments for serving this cake.
Crushed pistachios and pistachio cream: To garnish and elevate presentation.

How to Make Pistachio-Pear Upside-Down Cake Recipe

Step 1: Prepare the Pistachio Caramel

Start by preheating your oven to 350ºF and greasing a 9-inch cake pan, lining it with parchment paper. Melt 4 tablespoons of butter over medium heat and stir in ½ cup of light brown sugar. Cook the mixture until the sugar dissolves and darkens ever so slightly, usually about 3 minutes. Off the heat, whisk in 2 tablespoons of heavy cream for that creamy richness, then fold in the crushed pistachios. Pour this fragrant caramel into the prepared pan and smooth it out evenly before chilling it in the fridge for 15 minutes. This chilled caramel layer will become the stunning glossy top of your cake once inverted.

Step 2: Prepare the Pears

While the caramel chills, toss the sliced pears with 1 tablespoon of brown sugar, 1 tablespoon cornstarch, 1 teaspoon orange zest, and ¾ teaspoon ground cardamom in a bowl. This toss sustains the pears’ natural sweetness while adding a lovely spiced citrus note, all the while firming them up just right to hold shape during baking. Set these aside and let those flavors mingle.

Step 3: Create the Cake Batter

Sift together the dry ingredients — ¾ cup cake flour, 1 teaspoon baking powder, ½ teaspoon ground cardamom, and ¼ teaspoon kosher salt. In a separate large bowl, cream the softened 4 tablespoons of butter with ½ cup light brown sugar until light and airy. Add in the egg, pistachio cream, freshly squeezed orange juice, orange zest, and vanilla extract, beating until smooth and fragrant. Incorporate the dry ingredients and the ½ cup milk in alternating batches, being careful not to over-mix. The batter should be luscious and slightly thick.

Step 4: Assemble and Bake the Cake

Grab your chilled caramel pan from the fridge and layer the prepared pears evenly over the pistachio caramel, gently pressing them down so they stick nicely. Pour the batter over this pear layer and smooth the top with a spatula. Bake the cake in your preheated oven for 50 to 55 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the aroma fills your kitchen with inviting warmth. Allow the cake to stand for 30 minutes after baking so it firms up slightly but remains warm for flipping.

Step 5: Flip and Serve with Flair

Place a sturdy plate over the cake pan and carefully invert it to release the cake, revealing the stunning pistachio caramel and tender pears glistening on top. Peel off the parchment paper and get ready to slice. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Sprinkle crushed pistachios and drizzle extra pistachio cream for an elegant finish that will impress every guest.

How to Serve Pistachio-Pear Upside-Down Cake Recipe

A slice of dessert with three layers sits on a white plate with a carved design; the bottom layer is a golden, crumbly crust, the middle layer is a dark purple, chunky fruit topping with visible almond slices, and the top layer is a scoop of creamy, white ice cream slightly melting onto the fruit. A gold fork lies on the plate behind the slice on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The vibrant green of crushed pistachios makes a perfect garnish against the golden pear topping, adding both texture and color. A drizzle of pistachio cream enhances the nutty richness. Serving with a scoop of vanilla ice cream or light whipped cream adds cooling creaminess that contrasts beautifully with the warm, caramelized fruit.

Side Dishes

This cake shines on its own but pairs wonderfully with a light salad of fresh greens tossed in a citrus vinaigrette for a refreshing balance. Alternatively, a silky custard or a cup of well-brewed tea enhances the warm spices and citrus notes in the cake without overpowering it.

Creative Ways to Present

For celebrations, serve slices on pretty dessert plates with a sprinkle of edible flowers or a few whole pistachios for a fancy touch. You could also layer slices with whipped cream and fresh pear slices to create an irresistible parfait that echoes all the flavor of the original cake but with a creative twist.

Make Ahead and Storage

Storing Leftovers

You can store any leftover Pistachio-Pear Upside-Down Cake Recipe tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days. For longer storage, refrigerate it to keep the fruit topping fresh and the cake moist.

Freezing

Wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to one month. When ready to enjoy, thaw overnight in the fridge to preserve the texture and flavor.

Reheating

Warm slices gently in a microwave for 15 to 20 seconds or in a low oven (about 300ºF) wrapped in foil for 10 minutes. Reheating brings back the melting warmth of the caramel topping and restores juiciness to the pears.

FAQs

Can I use a different type of nut instead of pistachios?

Absolutely! Walnuts or pecans can offer a lovely crunch and a different but equally delicious nutty flavor. Just keep in mind pistachios add a distinct color and unique taste that truly define this cake.

What if I don’t have pistachio cream?

You can substitute with almond paste or even a bit of finely ground pistachios blended with a touch of cream or milk. The key is to maintain that creamy nutty element in the batter for depth of flavor.

Can I use other pear varieties?

Bartlett pears work best for their sweetness and baking texture, but Anjou or Bosc pears can also be used. Just keep an eye on the baking time as firmer varieties might require a few extra minutes to soften.

Is this cake suitable for special occasions?

Definitely! Its elegant presentation and complex flavors make the Pistachio-Pear Upside-Down Cake Recipe perfect for holidays, birthdays, or any time you want to impress friends and family.

How do I avoid the cake sticking to the pan when flipping?

Use parchment paper to line the pan and grease it well before adding the caramel. Letting the caramel set and chilling it before adding pears helps it firm up so the cake releases easily when inverted.

Final Thoughts

This Pistachio-Pear Upside-Down Cake Recipe is truly a celebration of flavors and textures that’s both approachable and impressive. The tender crumb, aromatic cardamom, and luscious caramelized pears topped with crunchy pistachios make it a dessert you’ll want to bake over and over. Trust me, give it a try—you’ll find it quickly becomes one of your favorite ways to wow guests or treat yourself on a cozy afternoon.