Cake tatin : upside down pear cake recipe

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This week, I hosted a close friend of mine for his birthday. Who says birthday says cake and I wanted to make a few things from all the pears I had at home. So I looked for a recipe for a cake tatin upside down pear cake recipe ! I love pears, I love caramel so Pinterest was my inspiration.

The recipe that I found and that I slightly adapted comes from the Sandra Kavital blog.

Cake tatin : upside down pear cake recipe

Compared to the blog recipe, I lowered the amount of sugar by 60g. What has the tasting did not bother us.

Not having a round mold, I used a cake mold and everything went well for the demolding step !


75g of sugar (I used muscovado, having only that in the cupboard and I made a super caramel !)

1.5 tbsp of water

15g semi-salted butter

6 small or 4 medium pears

3 eggs

120g of muscovado sugar

100g of liquid cream (I used oat cream to replace the classic liquid cream)

170g of flour (T55)

50g ground almonds

1 big pinch of salt

1 sachet of baking powder

1/2 tsp cinnamon

80g of neutral oil (I chose a fruity olive oil)

Preheat the oven th. 6-7 (190°C). Butter the cake tin – I do it in semi-salted butter to have the sweet and savory contrast with the caramel.

For the caramel : melt the sugar with the water in a small heavy-bottomed saucepan, stirring just to dissolve the sugar. Cook until golden brown if you use white sugar. For the muscovado, the color will become more brown, be careful not to burn it. I helped myself with the texture to stop the cooking. Off the heat, add the butter to cook. Mix and pour immediately into the mold so as to cover the entire bottom.

In a large bowl, whisk the eggs with the sugar for a few minutes so that the dough is foamy. Add the cream and whip for a few seconds to homogenize. I mixed my almonds to make a powder and added them with the flour to the liquid ingredients.

Add the salt, the baking powder and the cinnamon, then mix until you obtain a smooth paste without lumps.

Incorporate the oil, mixing just enough so that the dough is smooth.

Peel the pears, cut them in 4 and remove the core. Cut strips thick enough to hold. Arrange the strips on the caramel. The bottom of the mold must be completely covered by the pears.

Carefully pour half of the batter over the pears then add the rest of the pears. Finish pouring the other half of the dough.

Bake and cook between 40 min and 1 hour (the cooking time depends on the degree of ripeness of the pears and their type: the juicier a pear, the more it soaks the cake batter, the longer the cooking time).

Personally, I took 40 minutes with my oven.

Check the end of cooking by inserting a toothpick or the tip of a knife in the center of the cake: no trace of dough should appear.

Place the mold on a wire rack, let cool for about ten minutes then run the blade of a knife over the sides of the mold to possibly peel off the cake. Place a large serving dish on top of the mold and invert with a snap (beware of the hot caramel that could run).

Serve directly, hot or warm with whipped cream or a scoop of ice cream or simply chilled. Hope you’ll like this cake satin !

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cake tatin


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