Spelt Chocolate Pear Upside-Down Cake with Caramel

Spelt chocolate pear upside-down cake starts with pears cooked in butter and brown sugar at the bottom of the pan, then covered with a cocoa spelt batter and baked until set. Once you flip it out, the pears sit glossy on top in a caramel that has soaked into the crumb below.

Spelt flour gives the cake a slightly nutty background that plays well against the cocoa and the sweetness of the pears. The crumb stays tender rather than dense, closer to a snacking cake than a rich layer cake.

The timing matters more than the technique here. Invert the cake too late and the caramel hardens in the pan, gluing the pears in place.

This one works for a weekend dessert or an easy bake to bring to a gathering. It also holds up well the next day, so you can make it a day ahead without losing texture.

Why You'll Love This Recipe

Caramel forms right in the pan, no separate sauce needed
Spelt flour keeps the crumb tender without feeling heavy
Works as a make-ahead dessert for the next day
One pan, one bowl, minimal cleanup

Cocoa spelt batter being poured over pear halves arranged in caramel inside a round cake pan

Ingredient Notes

Spelt flour: Gives a lighter, slightly nutty crumb than wheat flour. Whole grain spelt works too but makes the cake denser.
Pears: Choose ripe but firm pears such as Bosc or Anjou so they hold their shape during baking.
Cocoa powder: Use unsweetened natural cocoa for a deeper chocolate flavor without extra sweetness.
Brown sugar: Light or dark brown sugar both work for the caramel layer, dark sugar gives a slightly deeper caramel note.
Butter: Unsalted butter is used in both the caramel and the batter, swap for a dairy-free block butter if needed.
Eggs: Two large eggs bind the batter and help it rise, bring them to room temperature so they mix in smoothly.

Slice of spelt chocolate pear upside-down cake plated with vanilla ice cream and a linen napkin

Prep Time 20 mins

Cook Time 35 mins

Rest Time 10 mins

Total Time 1 hr 5 mins

Cooking Method: Oven

Cuisine: European

Courses: Dessert

Difficulty: Medium

Cooking Temp: 180 C

Servings: 8

Estimated Cost: 1.20

Calories: 310

Best Season: Fall, Winter

Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian

Description

This cake pairs a sticky brown sugar pear layer with a cocoa spelt batter that bakes into a soft, moist crumb once inverted.

Ingredients

Caramel and pears

60 g Unsalted butter
100 g Brown sugar (light or dark)
3 Ripe but firm pears (medium; peeled, halved, cored)

Cocoa spelt batter

180 g Spelt flour
40 g Unsweetened cocoa powder
1.5 tsp Baking powder
1/4 tsp Salt
100 g Unsalted butter, softened
120 g Granulated sugar
2 Eggs (large; room temperature)
120 ml Milk
1 tsp Vanilla extract

Instructions

Make the caramel and arrange the pears

1
Heat the oven to 180 C / 350 F. Grease a 23 cm round cake pan and line the base with parchment.
2
Melt the butter and brown sugar in a small saucepan over medium heat, stirring for 2 to 3 minutes until it bubbles and turns glossy amber.
3
Pour the caramel into the pan base and tilt to coat evenly.
4
Arrange the pear halves cut-side down over the caramel, fitting them close together.

Mix and bake the batter

5
Whisk the spelt flour, cocoa powder, baking powder, and salt together in a bowl.
6
In a separate bowl, cream the softened butter and sugar until pale, about 2 minutes.
7
Beat in the eggs one at a time, then stir in the vanilla.
8
Fold the dry ingredients into the batter alternately with the milk, mixing just until smooth, do not overmix.
9
Pour the batter over the pears, spreading it evenly, and tap the pan on the counter to release air bubbles.
10
Bake for 35 to 40 minutes, until a skewer inserted near the center comes out with a few moist crumbs and the internal temperature reaches 200 F / 93 C.
11
Cool the cake in the pan for 10 minutes, then invert it onto a plate while the caramel is still warm and fluid.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 310kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 8g40%
Cholesterol 60mg20%
Sodium 180mg8%
Potassium 250mg8%
Total Carbohydrate 42g15%
Dietary Fiber 4g16%
Sugars 26g
Protein 5g10%

Vitamin A 400 IU
Vitamin C 3 mg
Calcium 60 mg
Iron 1.8 mg
Vitamin D 10 IU
Vitamin E 1 mg
Vitamin K 2 mcg
Thiamin 0.1 mg
Riboflavin 0.15 mg
Niacin 1.5 mg
Vitamin B6 0.1 mg
Folate 20 mcg
Vitamin B12 0.2 mcg
Phosphorus 110 mg
Magnesium 30 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Pull the caramel off the heat as soon as it turns amber, it keeps cooking in the residual heat.
Press pear halves cut-side down firmly so they don't shift when you pour the batter over them.
Don't overmix the batter once the flour goes in, stop as soon as no dry streaks remain.
Flip the cake onto a plate with a rim, since some caramel can run off the edges.

Keywords: spelt chocolate pear cake, pear upside down cake, spelt cake recipe, chocolate pear dessert, caramelized pear cake

Equipment

23 cm round cake pan
small saucepan
mixing bowls
whisk
wire rack
wooden skewer

Tips

Melt the caramel over medium heat and pull it off once it turns amber and glossy, not dark brown.
Arrange pear halves cut-side down and press them close together so the top layer looks full.
Invert the cake onto a plate within 10 minutes of pulling it from the oven, before the caramel sets.
Line the pan base with parchment so the caramel and pears release cleanly.
Check doneness with a skewer near the center, it should come out with a few moist crumbs, not wet batter.

Variations

Swap the pears for firm apple slices and add a pinch of cinnamon to the batter for a warmer flavor.
Stir 40 g of chopped walnuts or pecans into the batter for added crunch against the soft pears.
Drizzle the cooled cake with melted dark chocolate instead of dusting with cocoa for a richer finish.

Storage and Reheating

Store the cake covered at room temperature for up to 2 days, the caramel stays soft and the crumb doesn't dry out. For longer storage, refrigerate for up to 4 days in an airtight container.

Bring refrigerated slices to room temperature before serving so the caramel loosens back up. A cold slice straight from the fridge tastes tighter and less tender.

To reheat, warm individual slices in the microwave for 15 to 20 seconds, or in a 150 C / 300 F oven for 8 minutes. This softens the crumb again without drying the pears.

Serving Suggestions

Serve slices warm with a spoon of softly whipped cream or a scoop of vanilla ice cream, the caramel from the pears runs into both. A light dusting of cocoa powder over the top adds contrast without extra sweetness.

For a simpler version, just pour a little cream around the plate and let the pears sit in it. This cake also holds up well next to coffee or tea, since it isn't overly sweet on its own.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chocolate-pear-upside-down-cake/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!