Upside Down Pear Cake with Vanilla Bean Custard

A show-stopping autumnal dessert featuring spiraled pears glazed in a silky maple caramel, topped with a ricotta-enriched, delicately spiced cake. Finished with warm vanilla bean custard, this cake balances moist texture, gentle spice, and a visually stunning presentation—perfect for your next dinner party.

By @Georgina Davis

Original recipe source

Cook time: 55 minutes

Servings: 8

Ingredients

• 0.5 tbsp olive oil for greasing the pan
• 1 piece parchment paper to fit the bottom of the pan
• 2.5 conference pears ripe but firm, thinly sliced
• 75 g butter unsalted
• 80 g maple syrup or 1/3 cup
• 50 g soft light brown sugar or 1/4 cup
• 3 eggs medium, room temperature
• 94 g extra virgin olive oil or 1/2 cup
• 144 g caster sugar or 3/4 cup
• 125 g ricotta cheese or 1/2 cup, well drained
• 1 tsp vanilla extract
• 200 g plain white flour or 1 1/2 cups
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon ground
• 0.125 tsp nutmeg freshly grated preferred
• 350 ml vanilla bean custard store-bought or homemade

Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan with a small amount of olive oil and line the bottom with parchment paper.
2. Thinly slice the pears lengthwise, removing cores and stems. Arrange the pear slices in a spiral or overlapping pattern on the bottom of the prepared pan.
3. In a small saucepan over medium heat, combine butter, maple syrup, and soft light brown sugar. Stir and bring to a gentle boil, simmering until the mixture forms a smooth, glossy caramel (about 3–5 minutes).
4. Pour the warm caramel evenly over the arranged pears in the pan.
5. In a large mixing bowl, whisk together eggs, extra virgin olive oil, caster sugar, ricotta, and vanilla extract until smooth and creamy.
6. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
7. Fold the dry ingredients into the wet mixture in two to three additions, whisking gently after each until just combined and smooth.
8. Carefully spoon the batter over the caramelized pears, smoothing the top with a spatula.
9. Bake in the center of the oven for about 40 minutes, or until a knife or skewer inserted into the center comes out clean and the top is golden.
10. Remove the cake from the oven. Let it cool in the pan for 10 minutes to allow the caramel to set slightly.
11. Run a thin knife around the edge of the cake to loosen. Invert a serving plate over the pan and carefully flip both to release the cake upside down onto the plate.
12. Remove parchment paper gently to reveal the glossy, caramelized pears on top.
13. Warm the vanilla bean custard in a small saucepan over low heat until just steaming (do not boil).
14. Slice the cake into wedges and serve each slice with a generous spoonful of warm vanilla bean custard.