This maple pear upside cake with maple cream cheese frosting is a perfect combination of flavors and texture to wow your friends and family.
When I was in high school, the first cake I made was a pineapple upside-down cake. I was so excited about the cake that I made it many times. I wanted to recreate that memory by baking an upside-down cake, Just that this time I took it to the next level by making it into a layered cake and with pear instead of the traditional recipe.
What is Upside down cake?
An upside-down cake is a cake baked with a fruit topping at the bottom of the pan. When the cake is down baking, it is inverted onto a serving tray to reveal the fruit toppings. The most popular recipe is pineapple upside-down cake and it is oftentimes garnished with red cherries but can be made with any fruit of choice.
Preparation before baking the cake
The initial step in baking any food is to read thoroughly through the recipe to familiarize yourself with the processes, ingredients, and tools needed. For more information on prep work, check out this Basic Baking Tips For Beginners. Aside from reading the recipe, the other prep work to be done with this recipe include:
- Measure all the ingredients.
- Prepare 3- 6×2 inches round cake pans with nonstick spray, oil, flour, and parchment paper, or try my homemade pan release.
- Bring butter, eggs, cream cheese, and milk from the refrigerator so that they can come to room temperature before using.
- Preheat the oven at 350 F/ 180 C.
Maple Pear and Walnut Topping
To make the maple pear toppings, you melt butter on medium heat and add maple syrup and brown sugar and allow to simmer. Prepare the pear by peeling the skin off and slice them into half lengthwise, then use a melon baller to scoop the core in the center of each pear. Slice them thinly and add them to the cooking caramel. Add the chopped walnut to the cooking caramel and allow to simmer for about 2 minutes and take it off the heat.
How to Make the Cake Batter
To make the cake batter, start by whisking together all the dry ingredients in a medium-size bowl and set aside. In separate bowl cream butter and sugar until light and fluffy, then add eggs, vanilla, and later the dry ingredient and milk. When dry ingredients are added to the creamed mixture, you should not overbeat the mixture otherwise you will end up with a denser cake.
Baking the Maple Pear Upside-down Cake
Arrange the caramelized pear and walnut into the prepared pan together with the remaining caramel. Pour the cake batter onto the pear toppings. Bake in the preheated oven for about 30- 35minutes. Allow the cake to cool for about 10 minutes before inverting it onto a cooling rack. Allow the cake to cool completely before icing for the layered cake.
Making the Maple Cream Cheese Buttercream
This cream cheese buttercream pairs beautifully with the cake and tastes delicious and irresistible. The frosting is made up of maple syrup, cream cheese, butter, vanilla extract, and icing sugar. The butter and cream cheese are creamed when well mixed, add extract, maple syrup, and icing sugar. To achieve a smooth frosting, the secret is to beat it a little longer.
Assemble the Cake
You first Stack the cakes with buttercream frosting in between the layers, then crumb coat and chill the cake before the final coat. Add the final coat of frosting, which is a thicker coat and smooth with a bench scraper. Decorate with maple syrup and candied pears, serve and enjoy.
Other Recipes to Bake
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Thanks for reading. As always, God bless you and stay safe.
Maple Pear Upside-down Cake with Maple Cream Cheese Frosting
Maple Pear and Walnut Topping
- ½ cup butter
- ¼ cup maple syrup (pure)
- ¼ cup brown sugar
- 3 whole pears thinly sliced
- ½ cup walnut chopped
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup butter
- 1 cup sugar
- 3 large eggs
- ⅓ cup pureed pear
- ½ cup milk
Maple Cream Cheese Buttercream
- 2 cups unsalted butter
- ½ cup cream cheese softened
- 6 cups powdered sugar
- ½ tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Preheat the oven to 350°F.
- Prepare three 6×2 inches round cake pan or two 8×2 inches round cake pan with shortening and a dust of flour and set them aside.
For the Topping
- Melt butter in a medium pan over low heat, then add the maple syrup, brown sugar and allow to simmer for 2 minutes.
- Add the sliced pears and chopped walnut to the mixture to simmer for extra 2 minutes and take it off the heat. Divide the cooked pear, walnut, and caramel sauce from the pear among the three pans. Set aside.
For the Cake Batter
- In a large bowl, whisk together all the dry ingredient (flour, baking powder and salt) and set aside.
- In a separate bowl or stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
- Reduce the speed of the stand mixer and add the dry ingredient alternating with milk. Scrape down the sides of the bowl and mix until all the ingredients are well combined.
- Pour the cake batter over the pear and bake in the preheated oven for 30-35 minutes or until the cake feels firm to touch.
For the Maple Cream Cheese Buttercream
- In a bowl of a stand mixer fitted with the paddle attachment or a medium bowl with a hand mixer, cream butter and cream cheese together on a medium high speed until well mixed and smooth.
- Slowly add the powdered sugar one cup at a time, then add the vanilla extract and maple syrup until well mixed. Beat the frosting on medium-high for about 3 minutes until light, fluffy and smooth.
Decorating the Cake
- To assemble the cake, place a nonslip mat on a turntable and then tape a 6 inches cake cardboard circle to an 8 inches cardboard circle (the 8 inches cardboard helps to transport the cake to the fridge and back)
- Apply a small amount of buttercream to the center of the 6 inches cake board. Place the first cake on the board and add buttercream and spread evenly on the cake about ¼inche thick and smooth it a level as you can. Place another cake layer on top of the frosting and repeat the process until all the cakes are stacked.
- The last cake layer should be placed flat side up that is the bottom should face up. Press down on the stacked cakes lightly to help the cakes stick to the icing. Crumb coat the cake with a thin layer of buttercream and smooth it with cake scraper.
- Refrigerate the cake for about 30 minutes or 10 minutes in the freezer. Add the final thick layer of buttercream frosting, then add drops of maple syrup and add candied pears to decorate.
- Serve and enjoy.