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Perfect Cardamom Pear Upside Down Skillet Cake with Salted Caramel

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A quick and cozy skillet cake featuring caramelized pears, warm cardamom spice, and a luscious salted caramel drizzle. Perfect for last-minute gatherings or a comforting dessert.

Ingredients

Scale
  • 3 medium ripe pears, peeled, cored, and sliced (Bosc or Anjou recommended)
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup brown sugar (packed)
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cardamom
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt, plus a pinch for caramel drizzle
  • 2 large eggs, room temperature
  • 1/2 cup whole milk or buttermilk
  • 1 teaspoon pure vanilla extract
  • Salted Caramel Sauce:
  • 1/2 cup granulated sugar
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream, warmed
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet with 1 tablespoon of butter.
  2. In the skillet over medium heat, melt 3 tablespoons of butter. Add 1/2 cup brown sugar and stir constantly until the mixture bubbles and turns a rich caramel color, about 3-5 minutes.
  3. Remove from heat and carefully arrange the sliced pears on top in a circular pattern, slightly overlapping. Set aside.
  4. In a medium bowl, whisk together the flour, baking powder, ground cardamom, and salt.
  5. In a separate large bowl, beat the granulated sugar and remaining 1 tablespoon butter until light and fluffy, about 2 minutes.
  6. Add eggs one at a time, beating well after each addition.
  7. Mix in the vanilla extract.
  8. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Stir gently until just combined—do not overmix.
  9. Pour the batter evenly over the pear layer in the skillet, smoothing the top with a spatula.
  10. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.
  11. Remove the skillet from the oven and let the cake cool for 10-15 minutes. Run a knife around the edges to loosen the cake.
  12. Invert the cake onto a serving plate carefully so the pear topping is on display. If any pears stick, gently lift them back into place.
  13. To make the salted caramel sauce: In a small saucepan over medium heat, melt the granulated sugar without stirring until it turns amber.
  14. Remove from heat and whisk in butter until smooth.
  15. Slowly add the warmed heavy cream while whisking continuously (be careful, it will bubble!).
  16. Stir in flaky sea salt.
  17. Drizzle the salted caramel generously over the flipped cake before serving.

Notes

Use ripe but firm pears like Bosc or Anjou for best texture. Avoid overmixing the batter to keep the cake tender. Let the cake cool before flipping to prevent caramel drips and pear breakage. The salted caramel sauce can be made ahead and gently reheated. For gluten-free, substitute almond flour; for vegan, use coconut oil and flax eggs.

Nutrition

Keywords: cardamom, pear, skillet cake, upside down cake, salted caramel, quick dessert, easy cake, fall dessert, cozy dessert

Find it online: https://chrisfeasts.com/perfect-cardamom-pear-upside-down-skillet-cake-recipe-with-salted-caramel-easy-and-delicious/