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Perfect Chai-Spiced Pear Upside-Down Skillet Cake Recipe with Salted Caramel

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A cozy and rustic upside-down skillet cake featuring chai-spiced pears caramelized with salted caramel sauce, perfect for warm, comforting desserts.

Ingredients

Scale
  • 3 medium ripe but firm pears, peeled, cored, and sliced thinly (Bosc or Anjou)
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup granulated sugar (for salted caramel)
  • 3 tablespoons unsalted butter (for salted caramel)
  • ¼ cup heavy cream (for salted caramel)
  • ½ teaspoon flaky sea salt (for salted caramel)
  • 4 tablespoons unsalted butter, softened (for cake batter)
  • ¾ cup granulated sugar (divided for batter and caramel)
  • 2 large eggs, room temperature
  • 1 cup all-purpose flour (125g), sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup whole milk (or almond milk for dairy-free option)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Make the salted caramel: In your skillet over medium heat, melt ½ cup granulated sugar, stirring constantly until it turns a deep amber color (about 5-7 minutes). Remove from heat and stir in 3 tablespoons unsalted butter until smooth, then slowly whisk in ¼ cup heavy cream. Sprinkle ½ teaspoon flaky sea salt on top and set aside.
  3. Immediately arrange pear slices over the caramel in a single layer, slightly overlapping.
  4. In a bowl, sift together 1 cup all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, and the chai spice blend (1 ½ tsp cinnamon, ½ tsp cardamom, ¼ tsp ginger, ¼ tsp cloves).
  5. In a separate large bowl, beat 4 tablespoons softened butter with ½ cup granulated sugar until light and fluffy (about 3-4 minutes).
  6. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  7. Alternate adding the dry ingredients and ½ cup milk to the butter mixture, starting and ending with the dry. Mix gently until just combined.
  8. Spread the batter evenly over the arranged pears in the skillet. Smooth the top with a spatula.
  9. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and edges are golden and pulling away slightly from the skillet.
  10. Let the cake cool in the skillet for 10 minutes. Run a knife around the edge and place a large plate or cutting board on top. Flip it over quickly but gently to reveal the caramelized pears on top.
  11. Serve warm, optionally with vanilla ice cream or whipped cream.

Notes

Use fresh whole spices ground if possible for best aroma. Avoid overly soft or bruised pears to maintain shape. If caramel bubbles too much during baking, tent loosely with foil. Cake continues to set as it cools; a slight wobble is normal. For vegan or gluten-free adaptations, see variations section.

Nutrition

Keywords: chai-spiced, pear, upside-down cake, skillet cake, salted caramel, dessert, autumn dessert, winter dessert, cozy dessert

Find it online: https://cookluma.com/perfect-chai-spiced-pear-upside-down-skillet-cake-recipe-with-salted-caramel/