Apple or Pear Cake Turned Upside Down

This rustic upside-down cake flips the script on fancy desserts. A buttery batter goes into a cast iron pan first, then sliced apples or pears get layered on top with a generous sprinkle of sugar. As it bakes, the fruit softens and the sugar caramelizes into a sticky, golden crust.

When you flip the pan onto a plate, that caramelized fruit becomes the showstopper topping. The cast iron holds heat evenly, giving you those deeply browned edges that make each slice worth fighting over.

The batter itself is dead simple: butter, eggs, flour, and sugar creamed together. No fuss, no strange ingredients, just a solid foundation that lets the fruit shine.

Kitchen Tips

• Use a well-seasoned cast iron skillet for the best caramelization and easy release.
• Slice your fruit thin and even so it cooks uniformly. Thicker slices may stay too firm.
• Test the cake with a skewer before adding the fruit layer to make sure the base is fully set.
• Let the cake rest for 2-3 minutes after pulling it from the oven before flipping. Too long and the sugar sticks; too soon and it falls apart.

Variations

• Spiced version: Add a pinch of cinnamon and nutmeg to the batter for warm autumn flavor.
• Boozy glaze: Drizzle a splash of calvados or brandy over the fruit before baking.
• Mixed fruit: Use a combination of both apples and pears for layered sweetness.