Go Back
+ servings
espresso pear upside down cake recipe with walnuts and coffee cake

Espresso Pear Upside Down Cake

Pear Upside Down Cake with an espresso walnut cake base and fresh fall pears. Hints of Coffee, Cinnamon, and Nutmeg, topped with a vanilla glaze.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 376kcal
Author Jenn



  • 11 Tbsp (150 g) Unsalted Butter, room temperature
  • 3 Large Eggs
  • ¾ Cup (150 g) Light Brown Sugar or Coconut Sugar
  • 1 ⅓ Cups (200 g) Self Rising Flour
  • 3 Tbsp Vanilla Almond Milk
  • 3 Tbsp Instant Coffee dissolved into 2 Tbsp hot water
  • 2 tsp Vanilla Extract
  • ½ tsp Ground Nutmeg
  • 1 Cup (125 g) Chopped Walnuts

Layering Pears

  • 4 Bosc Pear peeled, core removed and sliced
  • 3 Tbsp Cold Butter for coating baking pan
  • 2 Tsp Ground Cinnamon for Sprinkling on Butter

Vanilla Glaze

  • 1 Cup (125 g) Powdered Sugar
  • ¼ Cup (60 ml) Almond Milk
  • 1 Tsp Vanilla Extract


  • Preheat Oven to 350 F (180 C)
  • Whisk together sifted flour and nutmeg in a small bowl and set aside.
  • In bowl of stand mixer with whisk attachment, beat together sugar and butter on medium high until smooth.
  • Add eggs and whip until foamy.
  • Continue by pouring in coffee, milk, and vanilla.
  • Slowly spoon flour and nutmeg mixture into liquid batter, continuing on medium speed. Scrape sides and bottom as needed with spatula to incorporate all ingredients.
  • Once batter is smooth and creamy, fold in chopped walnuts using a hand spatula.
  • Generously coat sides and bottom of spring form cake pan with (9 inch) with cold butter. ( I grab chunk of butter with fingertips and rub across surface.)
  • Sprinkle the bottom of pan only with a dusting of cinnamon.
  • Layer bottom of pan with sliced pears in a circular pattern. (two think layers that cover bottom of cake pan to prevent batter from seeping through.)
  • Spoon cake batter onto pears and level with spatula.
  • Bake for 40-45 minutes or until toothpick inserted into center comes out clean.
  • Let cake cool in pan for 10 minutes before removing sides and flipping upside down onto cooling rack.
  • Prepare vanilla glaze while cake is cooling.
  • Stir vanilla glaze ingredients together in a small bowl with hand whisk. Add more powdered sugar for thicker glaze and more milk for thinner glaze.
  • Gently lift bottom of pan from the pears slowly to prevent tearing pears.
  • Slice and serve warm with a drizzle of vanilla glaze!!


Calories: 376kcal