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There’s something about a cake that flips over that gets people every time.
I first made this pear honey upside down cake on a rainy Sunday when I had three soft pears on the counter and no plan for them.
Honey stands in for the brown sugar you’d expect in a classic upside down cake. It melts with butter into a sticky glaze that caramelizes around the pear slices as the cake bakes, then turns glossy the moment you flip it out.
The crumb underneath stays soft and a little dense, closer to pound cake than sponge. That’s what holds up the fruit and syrup without turning soggy.
Use pears that give slightly when you press near the stem. Rock-hard ones won’t soften in 45 minutes and you’ll end up fighting the fork.
Why You’ll Love This Recipe
- One-bowl batter, no mixer required
- Honey caramelizes into a glossy fruit topping
- Works with Bosc, Anjou, or Bartlett pears
- Bakes in one pan and flips onto a plate
Ingredient Notes
- Pears: Use pears that yield slightly when pressed near the stem. Bosc holds its shape best, Anjou and Bartlett work too if not overripe.
- Honey: A mild, light honey keeps the topping from tasting bitter once it caramelizes. Maple syrup can sub in but the glaze sets softer.
- Butter: Unsalted is used both in the topping and the batter. If using salted, cut the added salt in the batter by half.
- Flour: Plain all-purpose flour gives the sturdy, pound-cake-like crumb this recipe needs to hold the fruit.
- Milk: Whole milk keeps the crumb moist. Buttermilk works too and adds a slight tang against the honey.
Pear Honey Upside Down Cake: Sticky, Golden, Simple
Ingredients
Method
- Heat oven to 180 C / 350 F. Set a rack in the center.
- Melt 60 g butter with honey in a small saucepan over low heat, stirring until smooth. Pour into a 9-inch round cake pan and swirl to coat the bottom.
- Arrange pear slices over the honey butter in a circular, slightly overlapping pattern.
- Whisk flour, sugar, baking powder, salt, and cinnamon in a large bowl.
- In another bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry and stir with a spatula just until no dry streaks remain. Don't overmix or the crumb turns tough.
- Pour batter over the pears and spread it evenly to the edges.
- Bake 40 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean, with an internal temp around 93 C / 200 F.
- Cool in the pan for 10 minutes, then run a knife around the edge and invert onto a plate while still warm.
Notes
- Use a pan with sides at least 2 inches deep so the honey glaze doesn't overflow.
- Don't skip patting pear slices dry, extra moisture leads to a soggy top layer.
- Flip onto a plate with a rim, the honey glaze runs as it cools.
- Toothpick should come out clean from the center, not just the edges.
Tips for Success
- Choose pears that yield slightly at the stem end, not rock hard and not mushy.
- Slice pears about 1/4 inch thick so they cook through without turning to mush.
- Melt honey and butter together off the heat so the sugars don’t scorch before baking.
- Run a thin knife around the pan edge before flipping to release any stuck spots.
- Flip the cake onto a plate while still warm, the honey glaze hardens fast once it cools.
Variations
- Swap pears for firm Honeycrisp apples and add a pinch of ground cardamom to the batter.
- Stir 1 tsp of grated fresh ginger into the honey butter for a warmer, spicier glaze.
- Use half dark rye flour and half all-purpose for a nuttier, denser crumb underneath.
Storage and Reheating
Pear honey upside down cake keeps at room temperature for about a day if your kitchen isn’t too warm. After that, cover it and move it to the fridge, where it holds well for 4 days.
Refrigeration firms up the honey glaze, so let a slice sit out for 20 minutes or warm it briefly before serving so the topping loosens back up.
Reheat individual slices in the microwave for 15 to 20 seconds, or in a 150 C / 300 F oven for about 8 minutes. To freeze, wrap cooled slices tightly and freeze up to 2 months, then thaw overnight in the fridge.
Serving Suggestions
Serve pear honey upside down cake warm, glazed pears facing up, with a scoop of vanilla ice cream or a spoon of mascarpone melting into the crumb.
For breakfast leftovers, a slice next to plain yogurt and an extra drizzle of honey works better than you’d expect.
At a dinner table, pair it with a glass of late-harvest Riesling or a strong black coffee to cut the sweetness.
FAQ
Why did my pear honey upside down cake turn soggy on top after flipping?
This usually means the pears released too much juice or the honey glaze was too thin before baking. Slice pears no thicker than 1/4 inch and pat them dry with a towel first. Letting the cake rest 10 minutes in the pan before flipping also gives the glaze time to set instead of running.
Can I use maple syrup instead of honey in this upside down cake?
Yes, maple syrup works as a 1:1 swap for honey here. The glaze will taste less floral and set slightly softer once cooled, so let the cake rest a few extra minutes before flipping. Use grade A dark syrup for a deeper flavor that still holds up under the pears.
Can I make pear honey upside down cake a day ahead?
Yes, bake it a day ahead and store it covered at room temperature. The honey glaze actually sets nicer overnight, giving cleaner slices. Warm it in a 150 C / 300 F oven for 8 minutes before serving so the topping turns glossy again instead of stiff.
What goes well with pear honey upside down cake?
Vanilla ice cream or lightly sweetened whipped cream both work well against the warm honey glaze. A spoon of mascarpone or plain yogurt on the side cuts the sweetness for breakfast leftovers. For drinks, try a late-harvest Riesling or a strong black coffee.
Is pear honey upside down cake gluten free?
Not as written, since it uses all-purpose flour for the crumb. Swap in a 1:1 gluten-free baking blend with xanthan gum included and the texture stays close, though slightly denser. Check that your baking powder and honey are labeled gluten free if that matters for your household.
What’s the difference between this and a classic upside down cake made with brown sugar?
The main difference is the topping. Brown sugar versions taste deeper and more molasses-forward, while this honey version turns lighter and slightly floral once caramelized. The cake batter underneath is similar, but honey also makes the glaze set a touch softer than a brown sugar caramel.
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