Pears and nectarines share a season so why not a cake? This Upside Down Pear Nectarine Cake features buttery slices of Ontario-grown Bartlette pear and juicy nectarine wedges baked into the bottom of a golden cake accented with a salted caramel sauce. This cake is bursting with bright summer flavors while flirting with cozy autumnal notes.
- Salted Caramel Sauce
- ½ cup granulated sugar
- ¼ cup water
- ¼ cup heavy cream
- 3 tbsp unsalted butter, cut into cubes
- ¼ tsp salt
- Upside Down Nectarine Pear Cake
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 2 large eggs, room temperature
- ¼ cup Greek yogurt
- 1 tsp vanilla extract
- ½ cup Salted Caramel Sauce, see above
- 1 Ontario-grown nectarine, cut into wedges
- 1 Ontario-grown Bartlette pear, cut into wedges
- 1cup whipped cream, for serving
- For the Caramel Sauce:
- Place the sugar and water in a small saucepan over medium-low heat. Cook the mixture it reaches a deep amber color.
- Take the saucepan off of the heat and whisk in the cream. The mixture will bubble don’t be alarmed. Add the butter and continue to stir until it melts into the sauce completely. Whisk in the salt and set the sauce aside.
- For the Cake:
- Preheat the oven to 350°F. Grease a 9” cake pan with butter and line the bottom with parchment paper. Set it aside.
- In a bowl, whisk to combine the flour, baking powder, and salt. Set the dry ingredients aside.
- Using a stand mixer or a hand mixer, cream the brown and white sugar into the butter until light and fluffy. One-by-one beat in the eggs followed by the yogurt and vanilla.
- Add half of the dry ingredients to the butter mixture and beat until fully integrated. Add the remaining half and beat until no streaks of flour remain. Set the batter aside.
- Pour the caramel sauce into the prepared cake pan and spread it to form an even layer. Arrange the nectarine and pear slices on top of the caramel sauce and pour the cake batter over the fruit. Using an offset spatula, smooth the top of the cake batter.
- Place the cake in the oven and bake for 45-50 minutes or until a toothpick can be inserted in the center of the cake and removed cleanly. Let the cake cool in the pan for 5 minutes before inverting it onto a platter. Don’t let the cake sit for longer than that or the caramel will set up too much.
- Let the cake cool completely before slicing and serving with whipped cream and leftover Salted Caramel Sauce.
Recipe by Susan