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Honey Pear Upside Down Cake

Honey butter cake layers, baked with caramelized pears and covered in a honey cream cheese frosting.

Course Dessert
Cuisine Cake
Keyword honey, Honey pear upside down cake, pear
Servings 1 3-layer, 8-inch cake
Author cakebycourtney

Ingredients

FOR THE CAKE

  • 1 cup (226 g) unsalted butter, room temperature
  • 1 1/2 (300 g) cups sugar
  • 4 eggs room temperature
  • 3 cups (360 g) all-purpose flour
  • 2 teaspoons (12 g)  baking powder
  • 1 teaspoon (5.6 g) salt
  • 1 cup (240 g) buttermilk
  • 1/2 cup (115 g) honey
  • 2 teaspoons (8.4) gvanilla
  • 3 pears pealed and sliced
  • 3 tablespoons (42.4 g)  butter
  • 1/2 cup (110 g) brown sugar
  • 1 tablespoon (14.8 g) water

FOR THE BUTTERCREAM

  • 1 1/2 cups (339 g) unsalted butter slightly chilled
  • 4 ounces (112.5 g) cream cheese slightly chilled
  • 7 cups (875 g)  powdered sugar
  • tablespoons (87.5 g) honey
  • *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra 1/2 batch.

Instructions

FOR THE CAKE

  1. Melt the 3 tablespoons of butter in a frying pan on medium heat. Once the butter is melted, add the water and 1/2 cup brown sugar. Cook, stirring frequently, until the sugar has completely melted. Add the sliced pears and cook for another 2-3 minutes. Set aside.
  2. Preheat oven to 350 degrees. Spray three 8-inch round pans with nonstick spray, line the bottom with parchment paper, and spray again. Set aside. 
  3. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In a small bowl, mix together the buttermilk, honey and vanilla. Set aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, about 4 minutes.
  6. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  7. Gradually add in the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just combined.
  8. In two of the pans, evenly place the pears on the parchment paper. Pour 2 tablespoons of the caramel sauce over the pears in each pan. 
  9. Evenly divide the batter between the three cake pans (about 16 to 17 ounces in each), being careful to gently spread the batter over the pears. 
  10. Bake for 30 minutes, until toothpick inserted into the center comes out clean.
  11. Let cool in pans for 5-10 minutes, then remove to wire rack to finish cooling.
  12. Reserve the leftover "caramel sauce." Once the cakes are cooled, drizzle the remaining sauce over the top of the cake layer that doesn't have pears. 

FOR THE BUTTERCREAM

  1. In the bowl of a stand mixer, cream the butter and cream cheese until light and fluffy, about three minutes.
  2. Gradually add the powdered sugar on low speed until it is all combined. Increase speed to medium-high and continue to beat for another 2-3 minutes.
  3. Mix in honey.

ASSEMBLY

  1. Place first cake layer, pear-side up, on a cake plate. Cover the top of the layer with about a cup of buttercream. I like to use a piping bag to ensure I evenly cover the cake.
  2. Place second cake layer, pear-side up, on top of the frosting and cover it in frosting.
  3. Place the third cake layer, top-side down, on top of the second layer of frosting. Frost a crumb coat around the entire cake and set in the freezer for about 15 minutes to set before applying the remaining frosting.