The name of this cake comes from the way the fruit is arranged. By fanning out pear wedges and cherries in the bottom of the pan, the finished cake reveals a golden, radiant design once inverted. It creates a striking centerpiece that looks far more complicated to achieve than it actually is.
While pineapple is the usual suspect for upside-down cakes, this recipe uses pears and chocolate. The fruit sits in a mixture of butter, corn syrup, and brown sugar which turns into a rich toffee glaze in the oven. The batter is a dark chocolate sponge made tender with buttermilk. The result is a dessert where the deep cocoa notes are brightened by the sweet, caramelized fruit and the crunch of toasted pecans.
The Recipe
Yields: One 9-inch Cake | Prep time: 25 minutes | Cook time: 40 to 45 minutes
Ingredients
The Sunburst Topping
- 2 tablespoons butter
- 2 tablespoons light corn syrup
- 1/2 cup firmly packed brown sugar
- 4 canned pear halves, drained
- 10 maraschino cherries, quartered
- 1/4 cup chopped pecans
The Chocolate Batter
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Whipped cream (optional, for serving)
Instructions
1. Create the Glaze Preheat your oven to 350°F (175°C). Add the 2 tablespoons of butter and the corn syrup directly into a 9-inch square baking pan. Place the pan in the oven for a few minutes to melt, or melt on the stovetop and pour in. Sprinkle the brown sugar evenly over the melted butter mixture to create a sandy base.
2. Form the Sunburst Cut each drained pear half into 4 wedges. Arrange the pear wedges and the quartered cherries in a “sunburst” or radial design over the brown sugar. Sprinkle the chopped pecans over the fruit, letting them settle into the gaps. Set the pan aside.
3. Cream the Butter and Sugar In a large mixing bowl, beat the 1/2 cup of softened butter and the white sugar at medium speed until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to ensure the batter is smooth.
4. Mix the Dry and Wet In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add these dry ingredients to the creamed mixture alternately with the buttermilk. Start and finish with the flour mixture. Stir in the vanilla extract.
5. Bake Spoon the chocolate batter evenly over the pear slices. Be gentle to avoid moving the fruit design. Bake for 40 to 45 minutes or until the cake tests done when a toothpick inserted in the center comes out clean.
6. Reveal the Design Remove the cake from the oven and let it cool in the pan for exactly 5 minutes. Place a serving plate over the pan and carefully invert the cake. The sunburst design will now be on top. Serve warm with a dollop of whipped cream if desired.
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Upside-Down Sunburst Cake
A rich dark chocolate sponge cake topped with a radiant sunburst of caramelized pears, cherries, and pecans.
Ingredients
The Sunburst Topping
The Chocolate Batter
Instructions
Create the Glaze
-
Preheat your oven to 350°F (175°C). Add the 2 tablespoons of butter and the corn syrup directly into a 9-inch square baking pan. Place the pan in the oven for a few minutes to melt, or melt on the stovetop and pour in. Sprinkle the brown sugar evenly over the melted butter mixture to create a sandy base.
Form the Sunburst
-
Cut each drained pear half into 4 wedges. Arrange the pear wedges and the quartered cherries in a "sunburst" or radial design over the brown sugar. Sprinkle the chopped pecans over the fruit, letting them settle into the gaps. Set the pan aside.
Cream the Butter and Sugar
-
In a large mixing bowl, beat the 1/2 cup of softened butter and the white sugar at medium speed until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to ensure the batter is smooth.
Mix the Dry and Wet
-
In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. Add these dry ingredients to the creamed mixture alternately with the buttermilk. Start and finish with the flour mixture. Stir in the vanilla extract.
Bake
-
Spoon the chocolate batter evenly over the pear slices. Be gentle to avoid moving the fruit design. Bake for 40 to 45 minutes or until the cake tests done when a toothpick inserted in the center comes out clean.
Reveal the Design
-
Remove the cake from the oven and let it cool in the pan for exactly 5 minutes. Place a serving plate over the pan and carefully invert the cake. The sunburst design will now be on top. Serve warm with a dollop of whipped cream if desired.
