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espresso pear upside down cake recipe with walnuts and coffee cake
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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

Ingredients

Batter

  • 11 Tbsp (150 g) Unsalted Butter, room temperature
  • 3 Large Eggs
  • 3/4 Cup (150 g) Light Brown Sugar or Coconut Sugar
  • 1 1/3 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

Instructions

  • 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!!

Nutrition

Calories: 376kcal