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Pistachio-Pear Upside-Down Cake Recipe

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4.4 from 81 reviews

  • Author: Ava
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Description

This decadent Pistachio-Pear Upside-Down Cake combines the nutty richness of pistachios with the delicate sweetness of ripe Bartlett pears. Caramelized pistachios form a glossy, flavorful base topped with tender spiced pears and a moist, cardamom-infused cake. Finished with vanilla ice cream or whipped cream and extra pistachios, this elegant dessert is perfect for special occasions or an indulgent treat.

Ingredients

Pistachio Caramel and Pear Topping

  • 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

Cake Batter

  • 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

Serving

  • Vanilla ice cream (or whipped cream)
  • Pistachios (crushed)
  • Pistachio cream

Instructions

  1. Make the pistachio caramel: Preheat the oven to 350ºF and prepare a 9-inch cake pan by lightly greasing and lining it with parchment paper. In a small pot over medium heat, melt 4 tablespoons of butter. Add ½ cup light brown sugar and cook for 3 minutes, stirring occasionally, until sugar dissolves and mixture darkens slightly. Remove from heat and whisk in 2 tablespoons heavy cream until smooth, then stir in crushed pistachios. Pour this caramel mixture evenly into the prepared pan and refrigerate for 15 minutes.
  2. Prepare the pears: In a bowl, toss the thinly sliced pears with 1 tablespoon brown sugar, 1 tablespoon cornstarch, 1 teaspoon orange zest, and ¾ teaspoon ground cardamom until evenly coated. Set aside.
  3. Mix the dry ingredients: Sift together ¾ cup cake flour, 1 teaspoon baking powder, ½ teaspoon ground cardamom, and ¼ teaspoon kosher salt in a small bowl and set aside.
  4. Cream butter and sugar: In a large bowl, use an electric hand mixer to cream 4 tablespoons room temperature butter and ½ cup light brown sugar until light and fluffy.
  5. Add wet ingredients: Beat in 1 egg, 3 tablespoons pistachio cream, 2 tablespoons freshly squeezed orange juice, 1 teaspoon orange zest, and 1 teaspoon vanilla extract until mixture is smooth.
  6. Add dry ingredients and milk: Incorporate half the sifted dry ingredients into the batter and mix gently until combined. Add half the milk and beat until incorporated. Then add the remaining dry ingredients followed by the remaining milk and mix just until combined, being careful not to overmix.
  7. Assemble the cake: Remove the cake pan from the refrigerator and evenly arrange the prepared pear slices over the pistachio caramel, gently pressing them into the caramel layer. Pour the batter evenly over the pears and smooth the top.
  8. Bake the cake: Place the cake pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cake: Allow the cake to stand at room temperature for 30 minutes; it should still be warm to the touch.
  10. Serve: Carefully invert the cake onto a large serving plate, remove and discard the parchment paper. Serve slices topped with vanilla ice cream or whipped cream, and garnish with crushed pistachios and a drizzle of pistachio cream. Enjoy!

Notes

  • Lightly crushing the pistachios enhances their texture and helps release their flavor into the caramel.
  • Using fresh Bartlett pears ensures a sweet, juicy topping but you can substitute with Anjou or Bosc pears if needed.
  • Pistachio cream adds a concentrated nutty flavor; if unavailable, substitute with almond paste or additional crushed pistachios blended with a bit of cream.
  • Make sure not to overmix the batter to keep the cake tender and light.
  • For a dairy-free version, substitute butter and cream with plant-based alternatives and use a non-dairy milk.
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/pistachio-pear-upside-down-cake-recipe/