Upside Down Pear Cake

Preheat the oven to 160°C (320°F).

Prepare the caramelized pears filling.

•Slice off the top and bottom of the pears, then quarter them and remove the cores.

After peeling and coring, pear quarters weigh ~1 kg.

•In a skillet, combine sugar and water. Heat over medium-low heat (4/9) and let the sugar melt without stirring at first. Once the sugar starts to brown, gently stir with a spatula.

•Cook on medium-low heat the whole time, (as high heat can burn it) until all the sugar is dissolved and no crystals remain.

•Stir in the cold butter cubes until fully incorporated.

•Arrange the pear quarters in the caramel and cook on low-medium heat for about 50 minutes, flipping them every 5–7 minutes, until the pears have reduced by about half and are golden and caramelized.
*The exact cooking time depends on the amount of pears, their juiciness, and the heat level.

•Take the pan off the heat. Sprinkle with cinnamon powder over the pears, if desired.

•Transfer the pears to a baking dish, packing them tightly and set aside while making the sponge cake batter.

Prepare the sponge base.

Make sure all ingredients are at room temperature (20–25 °C / 68–77 °F) for a smooth batter.

•In a mixing bowl, using a hand mixer on medium speed, cream together the softened butter and brown sugar until fluffy and nearly doubled in size, about 3–5 minutes.

•In a separate bowl, lightly beat the egg until the yolk and white are combined. Add it to the creamed mixture in a few stages, mixing for ~30 seconds between each addition.
*Adding the egg gradually helps the mixture emulsify and prevents separation.
**Mixing speed should be medium-low, as high speed also may lead to the seizing.

•Mix in the sour cream at room temperature (take it out of the fridge in advance or gently warm it) on medium-low speed, for about 30 seconds.

•Using a spatula, fold in the sifted flour, cinnamon, cardamom, and baking soda. Mix until a uniform batter forms.
*Baking soda can be replaced with ~3 g of baking powder, both work fine.

•Spread the sponge batter over the layer of caramelized pears.

Baking and Cooling.

•Bake in a preheated oven at 160 °C (320 °F) for about 30-32 minutes, until fully set and a toothpick inserted into the sponge comes out clean.
*Baking time depends on your oven, the size of pan, the juiciness of the fruit, and the thickness of the batter.

•Let the cake cool in the pan for at least 1 hour after baking so the caramel and fruit can set (on the video recipe, I left mine for around 3 hours).

•Place a serving plate on top of the pan, carefully flip both over, and lift off the pan so the cake stays on the plate.

•Slice and enjoy with a dollop of sour cream or your favorite toppings.

Storing.

Cover the cake with plastic wrap or place it in an airtight container.

•Store at room temperature for up to 2 days.

•In the fridge: for up to 5 days, bring it to room temperature before serving for best taste and texture, or reheat in the oven for a few minutes.

•In the freezer for up to 2 months. Thaw in the fridge overnight (5-8 hours) and bring to room temperature before serving.

•You can also freeze caramelized pears separately. Let them cool completely, place in an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge, then arrange on the baking pan, spread the sponge batter on top, and continue baking proccess.