Cinnamon-Spiced Pear Upside-Down Bundt Cake

• 4 ripe pears, peeled, cored, and sliced into wedges
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter or nonstick spray and lightly flour it, tapping out any excess flour.
2. In a small bowl, mix together the melted butter, brown sugar, ground cinnamon, and nutmeg until combined. Spread this mixture evenly at the bottom of the prepared bundt pan.
3. Arrange the pear wedges in a single layer over the butter and sugar mixture, slightly overlapping to cover the bottom of the pan completely.
4. In a separate large bowl, sift together the flour, baking powder, and kosher salt. In another bowl, whisk together the granulated sugar, milk, eggs, and vanilla extract until smooth.
5. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the cake tender.
6. Pour the batter evenly over the pears in the bundt pan, smoothing the top with a spatula.
7. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
8. Allow the cake to cool in the pan for 15 minutes. Carefully invert the cake onto a serving plate. If any pears stick to the pan, gently lift them back onto the cake.
9. Let the cake cool another 10 minutes, then optionally dust with powdered sugar before serving.

Chef tips

• Choose ripe but firm pears like Bosc or Anjou to ensure they hold their shape and texture during baking.
• If you don’t have a bundt pan, you can use a 9-inch round cake pan; adjust baking time slightly and handle with care when flipping.
• To avoid sticking, thoroughly butter and flour your pan, or use a nonstick baking spray with flour included.
• For a dairy-free version, substitute the butter with coconut oil and milk with almond or oat milk; results may vary slightly.