This pear and brown butter upside-down cake isn’t your typical Christmas dessert, but trust me when I say that it totally deserves a place on your holiday table. The brown butter adds a rich nutty flavor, and I’ve added a Christmas spice variation if you want to give it a festive edge.

This cake pairs beautifully with a dollop of whipped cream or a scoop of my vanilla bean ice cream. Just remember to save some leftovers for a sneaky midnight snack!

Pear and Brown Butter Upside Down Cake (with optional Christmas spice variation)

For the Pear Mixture

• 56g (¼ cup) unsalted butter
• 150g (¾ cup, packed) brown sugar
• 2–3 medium pears, peeled and cored
• 1 tsp cinnamon

For the Brown Butter Cake

• 290g unsalted butter, browned down to 225g
• 220g (1 cup, packed) brown sugar
• 1 tbsp vanilla extract
• 3/4 tsp salt
• 3 large eggs, at room temperature
• 1 tsp baking powder
• 1 tsp baking soda
• 250g (2 cups, sifted and leveled) all purpose flour
• 240g (1 cup, at room temperature) sour cream

Optional Christmas Spice Variation

 Add ½ tsp ground ginger, ¼ tsp ground nutmeg, and a pinch of ground cloves to the pear mixture.

 Sprinkle an additional ½ tsp cinnamon or mixed spice into the cake batter with the flour.

Instructions

1. Prepare the Pear Mixture

Preheat the oven to 350°F (175 C). Place butter in a 9- or 10-inch cast iron or cake pan. Heat on the stovetop (or in the oven if using cast iron) until melted.  Stir in brown sugar until combined.

Slice the peeled and cored pears lengthwise into ¼-inch slices and toss with cinnamon (and optional Christmas spices). Arrange the slices tightly in a circular pattern over the butter-sugar mixture. Set aside.

2. Make the Brown Butter

In a large non-stick frying pan, cook 290g of butter over medium-low heat. It will melt, sputter, foam, and eventually brown, about 7 minutes.

Once the butter stops sputtering and turns into a lovely golden shade with brown bits at the bottom, transfer 225g to a large mixing bowl (discard the vanilla pod if used). Let cool slightly.

3. Mix the Cake Batter

Add salt to the brown butter and whisk in 1 tbsp vanilla extract. Add brown sugar  and whisk for 1 minute. Mix in the eggs one at a time, beating well after each addition. By the third egg, the mixture should look thick and shiny. Sift together flour, baking powder, and baking soda. Add half the dry mixture to the wet ingredients. Stir in the sour the cream and whisk until fully incorporated. Add the remaining flour and mix.

4. Assemble and Bake

Spoon the cake batter over the pear slices in the pan, spreading evenly, Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.

5. Invert and Serve

 Cool the cake for 5 minutes. Carefully invert it onto a serving plate. Cut into wedges and serve immediately.