This flavor pairing is absolute heaven. This Brown Butter Hazelnut Pear Upside Down Cake is moist and tender, with the nutty depth of brown butter and roasted hazelnuts complemented by glossy ripe pears and a drizzle of salted caramel. Pears are often underrated in baking, but when roasted or baked they develop a lovely concentrated sweetness that pairs beautifully with caramel and toasted nuts. Serve warm with a scoop of vanilla ice cream for an elegantly simple dessert that feels special without much fuss.
Why this recipe works
- Simple method – A one-bowl, hand-mixed batter makes this an approachable recipe; no stand mixer required.
- Brown butter flavor – Browning the butter adds caramelized, nutty notes that harmonize with the hazelnuts.
- Moist hazelnut cake – Ground roasted hazelnuts add both flavor and a tender crumb to the cake.
- Caramelized pear topping – Pear wedges are placed under the batter and become a glossy, fruit-forward topping when inverted.
- Finishing salted caramel – A light drizzle of salted caramel brings everything together with sticky, sweet-salty contrast.
Ingredients for hazelnut pear upside down cake
Below are the quantities and key notes for each component. Read through the full instructions before you begin.
- All-purpose flour – Unbleached all-purpose flour keeps the cake tender; avoid cake flour here.
- Roasted hazelnuts – Roast and rub the skins off, then grind finely. Toasting intensifies the flavor.
- Unsalted butter – Brown the butter and let it cool before adding to the batter.
- Brown sugar and granulated sugar – A blend balances caramel notes and prevents an overly molasses-forward taste.
- Eggs – Two large eggs provide structure.
- Pure vanilla extract – Enhances the overall flavor.
- Full-fat sour cream – Adds moisture and richness; Greek yogurt or crème fraîche can be used as substitutes.
- Milk – Whole milk at room temperature yields the best texture.
- Pears – Use ripe but firm pears (Bosc, Bartlett, or Anjou work well) so they hold their shape while baking.
- Salted caramel (for drizzling) – A small amount finishes the cake; add to taste.
Full ingredient list (for an 8-inch pan)
- 6 tbsp (84 g) unsalted butter, to be browned
- 1/2 cup (110 g) packed light brown sugar
- 1/3 cup (65 g) granulated sugar, plus 1 1/2 tbsp for the pears
- 2 large eggs, room temperature
- 1/3 cup (80 ml) full-fat sour cream
- 1 tsp pure vanilla extract
- 3/4 cup (75 g) finely ground roasted hazelnuts (measured after grinding)
- 1 cup (142 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120 ml) whole milk, room temperature
- 2 large ripe but firm pears, such as Bosc
- 1/4 cup (60 ml) salted caramel sauce, for topping
Step-by-step instructions
- Brown the butter. Melt and cook the butter over medium heat until the milk solids turn golden brown and give off a nutty aroma. Remove from heat and cool for at least 15 minutes so it is warm but not hot.
- Prepare the pan. Preheat the oven to 350°F (175°C). Line an 8-inch round pan with parchment, leaving a 2-inch overhang, and brush the parchment with a little browned butter.
- Arrange the pears. Halve, core and slice each pear into 6–8 wedges. Sprinkle the granulated sugar evenly across the pan bottom and pack the pear wedges tightly on top of the sugar.
- Make the batter. In a large bowl whisk together the cooled brown butter, brown sugar, granulated sugar, eggs, sour cream, and vanilla until smooth. Stir in the ground hazelnuts.
- Combine dry ingredients. Whisk the flour, baking powder, baking soda and salt in a separate bowl. Fold the dry mix into the wet ingredients by hand until mostly combined (a few streaks are fine).
- Add milk. Stir in the milk gently until the batter is even and slightly thick.
- Bake. Spread the batter over the pears and bake for 30–40 minutes until golden and set; a toothpick inserted into the center should come out clean or with just a few moist crumbs. Cool the pan on a rack until the cake reaches room temperature.
- Invert and finish. Invert the pan onto a serving plate, remove the parchment, and drizzle the cake with salted caramel before serving. Warm slices are especially lovely with a scoop of ice cream.
Expert tips
- Cool the brown butter. If the butter is too hot it will make the batter greasy and affect crumb texture. Let it sit about 15 minutes.
- Room temperature ingredients. Bring milk and eggs to room temperature before mixing so ingredients blend evenly.
- Do not over-mix. Fold gently to avoid developing too much gluten; a few streaks of flour before adding milk are fine.
- Choose pears wisely. Use ripe but firm pears; overly soft fruit can turn mushy during baking.
Storage
Store the cake covered in an airtight container in the refrigerator for up to five days. Allow slices to come to room temperature for 20–30 minutes before serving. Freezing is not recommended because the pear texture will degrade when thawed.
Common questions
- Can I make this ahead? Yes—bake the day before, refrigerate once cool, and bring to room temperature before serving.
- Why might my cake be dense? Too much flour, underbaking, or packing flour into the measuring cup can cause a dense texture. Measure carefully and bake until set.
- Sour cream substitute? Full-fat Greek yogurt or crème fraîche work well.
- Pan substitutions? An 8-inch square pan can be used; baking time may be slightly shorter and the cake layer a bit thinner.
