Upside Down Cardamom Pear Cake
For me, baking with cast iron evokes the imagination. Here in my suburban kitchen, I imagine myself in a rustic cabin somewhere in the country. The crisp, late autumn breeze is kept at bay by a warm fire dancing in the fireplace, and it’s just me, my family, and the sounds of early morning. There is no television, no radio, but plenty of books – and a golden hued cake baking in the oven, while a pot of water simmers for tea. Wouldn’t that be nice?
Perhaps it seems strange that a piece of cookware would trigger these flights of fancy, but knowing the history of this incredible culinary tool makes it all but inevitable. For decades upon decades, cast iron cookware was indispensable to housewives and frontiersmen alike. Colonial women used their cast iron pots and pans to make everything from cornbread and chili to cobblers and cakes, valuing cast iron’s ability to conduct heat evenly whether cooking over an open flame or by burying a covered pot in a pile of coals. When pioneer women traveled West they took their cast iron with them, knowing how crucial their cookware would be both on the trail and when they reached their rugged destination. But whether living on the frontier or on the more developed eastern coast, the importance of cast iron remained the same. Case in point: George Washington’s mother made a point to bequeath her cast iron cookware to a favorite relative in her will. Only that person could have it! She was that attached to her cast iron.
I first learned about the role cast iron played in American history while watching the PBS series Frontier House, which was not only a fascinating look into the way people used to cook and live, but was a unique experiment that sought to answer the question: could a modern day family survive in 1800’s Montana frontier territory? (Watch the show to find out.) Not just women, but frontiersman – and eventually cowboys – likewise treasured their cast iron ware. Members of the 1803-1806 Lewis and Clark Expedition prized their cast iron as much as their rifles, while cowboys on cattle drives used it to cook meals over campfires on the open range. Every team of cowboys was accompanied by a “chuckwagon,” which was a wagon that carried food and cooking equipment. The cook – often called “Cookie” – in charge of the wagon was so important that he was usually second only to the “trailboss” in terms of authority, and he acted not only as cook, but as barber, dentist and banker as well. Cooking and baking on the open range was no easy task, but with his trusty cast iron Cookie made biscuits, beans, steak and sometimes dessert (if the cowboys were real nice). In modern times there is an annual chuckwagon cook-off that honors both the skill of these trailblazing cooks and showcases the array of meals that can be made with cast iron. There is also an American Chuckwagon Association. 
Cast-iron cookware was a kitchen essential until Teflon-coated utensils were introduced in the 1960’s, but those who’ve cooked with cast iron often prefer it over non-stick pans. In addition to being a fantastic heat conductor that can go from stove to oven, it is also inexpensive and, with proper care, can last for generations. I’ve heard of many families where cast iron skillets and pots have been passed down from great-great-grandmothers – and the pans are still in excellent condition!
There are health benefits to cooking with cast iron as well. Since a well seasoned cast iron pan is inherently non-stick, there is no need to use oil in recipes that would otherwise require it. And for the iron deficient, cast iron cookware boosts your iron intake by releasing trace amounts of iron into your food – a good thing, in moderation. In fact, the only real downside to cooking with cast iron is that it’s heavy, but the cakes, breads and stir fry’s you’ll make by using it are worth the effort. (One tip: don’t use tomato based sauces in your cast iron ware, the acidity of the tomatoes doesn’t react well with the iron.) You can learn more about how to season and care for cast iron by visiting the Lodge website.
One of my favorite things to make with my cast iron skillet is upside down cakes, or, as my brother used to call them, topsy-turvey cakes. These easy-to-assemble cakes get their name from the way in which they are put together – generally with a decorative fruit topping on the bottom, that is then flipped right side up when the cake is done. Pineapple upside down cake is the most popular manifestation, but I love making these cakes with apples or pears. The recipe featured in this post was written for pears, but you could easily substitute apples if that’s what you have on hand – granny smith or slightly under ripe golden delicious apples would be my recommendation. Flavored with brown sugar, tangerine zest and ground cardamom, this pear cake is the sort of treat I allow myself on early weekday mornings. A bit of fine cornmeal adds texture, and with the caramelized pears on top? Who could resist? The cake goes so well with a steaming mug of coffee.
Don’t forget about the monthly book giveaway! The November winners have been posted on the giveaway page. December’s books include one copy each of “Jamie at Home: Cook Your Way to the Good Life,” by Jamie Oliver (donated by Hyperion Books) and “The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People”, by Abigail Johnson Dodge.
Upside Down Cardamom Pear Cake (My Recipe)
Special equipment: 10 1/4 inch cast iron skillet, available at Amazon.com for $11.69 or at your local kitchen supply store. (You could use a regular oven-safe skillet – but you’ll have to adjust the baking time. If you have cast iron, use it!)
- Pear Topping:
- 3-4 Green Anjou pears, depending on the size of the pears
- 1/4 cup light brown sugar, packed
- 2 tablespoons butter
- Cake:
- 1/4 cup fine cornmeal
- 1 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cardamom
- Zest of 1 tangerine (about 1 teaspoon), orange zest is good too
- 6 tablespoons olive oil
- 2/3 cup light brown sugar
- 3/4 teaspoon pure vanilla extract
- 1 large egg
- 3/4 cup whole milk
Preheat your oven to 350 degrees F.
To make the pear topping: peel the pears, then half lengthwise and remove the core. Cut into 1/2 wide slices. Spread the brown sugar on a plate. Press each side of the pear slices into the sugar to coat, saving remaining sugar. Melt the butter in your skillet over medium heat. Arrange the pear slices in a circular fashion, beginning around the edge of the pan and working inwards. The slices should overlap each other by half. Sprinkle reserved sugar around the pears. Cook, without turning the pears, until the pears are golden underneath, about 20 minutes. Depending on the size of your burner you may need to rotate the skillet occasionally for evening browning.
To make the cake: While the pears are browning, in a small bowl combine the cornmeal, flour, baking soda, salt, cardamom and tangerine zest. Gently whisk together.
In a large bowl using an electric mixer, or with a stand mixer, combine the olive oil and sugar. Add the egg, then the vanilla.
When the pears are a couple minutes away from being done, add half the dry ingredients to the olive oil and sugar mixture and combine. Then add the milk, then the rest of the dry ingredients, mixing until just combined. Spoon the batter over the pears in your skillet, making sure to distribute the batter evenly. Bake for 30 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for at least 20 minutes. To flip the cake, gently run a butter knife around the edges of the cake, then place a large serving platter over the skillet. Press the plate and skillet together, then flip them both. Tap the bottom of the skillet to make sure the cake drops out, then remove the skillet.
Serve the cake on its own or with vanilla ice cream.
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93 Responses to “Upside Down Cardamom Pear Cake”
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Oooh, tangerine zest — I like it! I don’t use my cast iron pans nearly as much as I should, but this might get me going
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Looks devine. I love the use of cardamon.
I too get inspired by cookware, with my baking projects
Looove that upside-down cake version!!
VeggieGirl´s last blog post -> The Best Parts of the Thanksgiving Feast
What a beautiful cake! I want a cast-iron skillet soooo badly. More than anything I want to be able to go from stove to oven with no problem.
Wow! That’s a new (to me) use for an iron skillet! I usually make German pancakes in mine, which was passed down from my great-grandmother. It’s a smaller skillet, but I’m sure your recipe will work in it. This looks fabulous.
Thanks for doing the history research, too. Fascinating.
Kitt´s last blog post -> Sweet dragon
What a great post about cast iron cookware! I am a HUGE fan (as evidenced by my blog title). You are right…once you start cooking with cast iron it’s hard to go back!
I’ve been meaning to make a really similar cake for a while now… this just might be the extra motivation I needed
Micha´s last blog post -> Crows Mill Sandwich Bread
Yumm!!! I loved reading about the history of the use of cast iron – very informative and interesting to read!
Oh man, this looks great! Love, love, love cast iron!
+Jessie
a.k.a. The Hungry Mouse
Looks soooo good.
Adding pears to my grocery list…
Delightful! I love that original combo!
Cheers,
Rosa
Oooh! I don’t really care for raw pears, as I don’t like the mealy texture. But I do like them cooked… Maybe this will be a good recipe this weekend, although I’ll have to figure out alternative cooking times. (Our cast-iron pan is smaller than 10.25 inches…)
sprite´s last blog post -> odetta
I haven’t been here in a while. Love pears and love to use my cast iron pans. This is excaly something I would bake.
that settles it. i have to get a cast-iron pan. i had one right after college, a hand-me-down and i ruined it out of ignorance. high time to get another, i suppose, if only to make this delicious-sounding cake.
I love my cast iron skillets! I do everything in them including bake. There is nothing like them. There is nothing like your delicious pear cake, either yum!
What a beautiful cake! I’m bookmarking it and hoping to make it soon! It looks delicious!
Did you have to season your cast iron pan in a specific way or does that happen just by using it many times? Thanks!
I’ve always wondered what cardamom tasted like… how would you describe its taste? how does it add to bakery items? what would your cake taste like without it?
What a beautiful slice of cake
Awesome combo.
Your detail for telling the historical background is very much appreciated. It makes your post extremely interesting and I can actually visualize Cookie out on the prairie brewing some hot coffee and baking biscuits.
I seem to automatically love anything with cardamom in it. This is another one to file under “must make soon.”
The cardamom caught my attention — I’m on a bit of a kick right now, though I mostly steep it whole in tea-based hot drinks — but the cornmeal cake, seasonal pears and cast iron settled it. I’ll be making this sometime soon!
Yum! I love pear desserts. Never tried adding cardamom though, but now I’m intrigued and will have to break out the cast iron pan. Thanks for this recipe!
Mmmmmmmmmmmmm. Really delicious.
The only thing I cook now in my cast iron pan is cornbread. Time to branch out!
Culinarywannabe´s last blog post -> For those of us who can’t eat anymore turkey…
Beautifull and delicious cake.
Oh yum, that cake sounds fabulous!
Fuji Mama´s last blog post -> The Great Yak Escapade
This cake looks fabulous! I love the new books for the giveaway too! Congrats to the Nov. winners!
This looks delicious! I shall attempt this recepe soon~
You have to bake cornbread in cast iron I think it’s law in the southern states
mmmm – pesars are such a comfort food at this time of the year, your recipe has my mouth watering.
I love my cast iron dutch oven, and was intriqued to see how they used to ’stack’ them with hot coals in between. I wonder if they did this at the time of chuckwagons. Its having a revival, at any rate.
Cardamom is a spice that I don’t use very often but that I’d like to get to know better. This cake looks great!
brilynn´s last blog post -> Eggs
The cake is looks divine. Nice informative post on cast iron pan.
I too love cardamom and cast iron!! Not necessarily together but I am into using both right now, and often! I just found a recipe for an upside down cranberry cake, I wonder if that would work in my Lodge cast iron…must use those leftover cranberries in the freezer!
Love the photo, thanks! stacey
My Gramma always used cast iron while I was growing up but I could never get the hang of it, everthing would stick terribly! So I’ve given up but would love to be able to go from stovetop to oven. Really enjoyed reading the history & the recipe sounds delish!
Kitt » I love german pancakes! We use our skillet to make those too, so good.
Micha » Haha, yes your blog title definitely outs you as a cast iron fan.
sprite » Your cake will probably have to cook for slightly longer since it will be thicker than one made in a larger pan. Start with 30, test it with a toothpick, then add extra time in increments of 5 minutes.
Merav » You can buy cast iron skillets that are already seasoned (such as Lodge skillets). The Lodge page also has info about re/seasoning cast iron.
Eva » Cardamom has a sweet, slightly flora flavor. Personally, it’s one of my favorite spices! Without it my cake would be sweet from the brown sugar with a citrus undertone from the tangerine zest. You could also replace the cardamom with cinnamon if you prefer.
P.S. You can learn more about cardamom in my post about Pulla. I shared some history of the spice there.
Melanie » Mmm, cardamom spiced drinks are heaven.
Maria » Glad you like them!
Barb » They probably did, depending on what they were making. On the trail, I believe cornbread & biscuits are made by stacking hot coals underneath and on top of cast iron cookware.
i have respectfully requested a cast-iron skillet for christmas, and if i get it, you’d better believe that this will be on the menu soon.
I keep telling myself I need to bake with pears more. Now you’re inspiring me even more!! That is beautiful…and I love cardamom.
Perfect combination of flavours… it goes to my “to try” list! thank you!
Read your tweet about being inspired by my blog – and you know what????
YOU inspired me when I first started blogging! Remember last year when I won a cookbook from you? I was like jumping up and down screaming, “OHMYGOD! Guess who emailed me???”
Yes, it’s true!
xoxo, jaden
Steamy Kitchen´s last blog post -> How To Open A Pomegranate
Such an interesting history. I’m going to make a point to pass on my perfectly seasoned cast-iron pan to one of my children (not yet born) in my willl.
This cake looks fabulous. Pear and cardamom sound like a lovely combination.
alexandra’s kitchen´s last blog post -> 101 Gift Ideas And Maybe Many More
I don’t have a cast iron pan, but I remember cooking with my mother’s pan growing up. She is another use it as a frying pan/cook cornbread only kind of lady, so this would never occur to her. It looks really delicious! I don’t have a cast iron pan, but it would be worth it to do this the right way!
Seanna Lea´s last blog post -> Opening Night
oooh! i see a perfect way to break in my new skillet!
connie´s last blog post -> On Routine
I loved hearing about the history of the cast iron pan! Thanks for informing us.
beastmomma » I’m glad you enjoyed it! I sometimes wonder if I’m delving too deeply into the history of foodie things, but I can’t help it. I’m a total nerd when it comes to those things.
alexandra’s kitchen » Lucky future generations! My grandmother had a set of cast iron pans, but alas they were lost to our relatives in Mexico. Doh!
Steamy Kitchen » You are too kind Jaden, seriously. Your blog is totally inspirational, I love everything about it. That you were ever excited about an email from me is a compliment indeed!
Wow, I never knew using cast iron pans had such benefits! It just seemed a lot easier to use non-stick ones. After reading your post, I might just go get one for myself!
What a delighful post & yes, I love my small cast iron pan. Interesting to read about it’s origin & history…very very nice Ari. The cake sounds beautiful; great flavours!
I do love cardamom! I’ve never made a cake in a cast iron skillet, but will definitely try now. K x
kristina´s last blog post -> triple scoop
Cardamom + Pears = yum. Love both. Upside down cakes are so much fun… they really turn out quite pretty. Nice job
I’m absolutely going to try this!! Thanks!
That cake looks fantastic! Would love to win The Weekend Baker!
Thank you for the great recipes – they all look so wonderful!
Happy Holidays!
The cake souds delicious!!! I love upside down cakes but I have to make them in a regular pan but one of these days I’m soing to spring for a cast iron skillet!
My mom practically only used cast iron when I was growing up. I have lots of it, but I don’t use it as much as I should! This cake looks wonderful!
Deborah´s last blog post -> Baby Shower Cupcakes
This sounds really intriguing. Must try it. I’ve never used my cast iron skillets for anything interesting. Hm.
I love cardamom, I’m intrigued by the olive oil in the batter…I’ve never thought to use it for sweet treats, I’ll have to try this
Cardamon and pear sounds like a great paring no pun intended. Nice photography.
foodphotoblog.com´s last blog post -> Maple Pear Crostini
I know it’s not at all the same thing, but the memory of this post inspired me to bake regular cornbread for lunch today in my little 6-inch cast iron pan, a first for me. (I had to cut the recipe down to a quarter to fit it, but it baked beautifully otherwise.) I’m still planning to make the cake sometime soon, too, of course!
Also, @ Malak: Olive oil can be MARVELOUS in sweets! My former newspaper boss was also an olive farmer and challenged me to test a recipe for olive oil gelato she’d found somewhere. MY coworkers were highly skeptical, but in the end, they unanimously preferred that flavor to the classic mint-chocolate chip ice cream I made as insurance for the office potluck!
Melanie » I agree, olive oil can be wonderful in unexpected treats! I haven’t used it to make gelato yet, but your comment has my wheels turning. I think I saw a Jamie Oliver recipe for gelato with olive oil once.
Melanie » Wow, I’m touched that my post stuck with you long enough to inspire you to make cornbread!
Oh this looks lovely! You reckon I could substitute the pears with apples? Or should I go out and get me some pears?
ovenhaven´s last blog post -> ovenhaven christmas bake sale!
Hello!!!
I am discoveriong that I love cooking and I am learning a lot with your blog. I am so happy. Thanks a lot!!!
Beautiful blog with great information.
I will have to try this recipe.
Thanks
I’m not familiar with cardamum and I’m on a budget, can you suggest a recipe for the same type of cake in a cast iron pan but with common ingredients…maybe pineapple or apple with common spices? I have a 9 inch and a 12 inch cast iron pan and would love suggestions on recipes to cook on these more often!
Your website is so addicting and wonderful, thanx for all the hard work you put into it!
Juana » You could replace the cardamom with an equal amount of ground cinnamon, and replace the pears with apples. Granny Smith or Golden Delicious would work well.
If you use cinnamon I’d probably also use a dash of nutmeg, but it’s not essential.
ovenhaven » Yes, you could use Granny Smith or Golden Delicious. Any apple that isn’t overly sweet and maintains its shape when cooked.
The merits of a cast iron pot or skillet should always be lauded! They conduct heat so well. George Washington’s mom had it right!
Passionate Eater´s last blog post -> Therapeutic Cooking #2: Warming Winter Soup on a Budget
I’m terrible with cast iron, Ari. I almost always burn something when I’m using my cast iron skillet. The dutch oven works fine for me tho.
I noticed the David Liss novel on your sidebar. I’m going to look for it at my library. I really enjoyed two of his earlier books, Conspiracy of Paper and The Coffee Trader. That’s a beautiful pie you have in today’s post. Yum.
Utenzi´s last blog post -> Leverage
Utenzi » How are you cooking with your skillet? If food is burning then it’s possible that a) the skillet is not properly seasoned, or that b) the heat is too high. Yes, that David Liss book is great!
That looks absolutely delicious! Any tips on the cardamom? Everytime I want to buy some, I don’t because of the price. Do you buy your spices from any particular place? Or have any tips on storing? I don’t use cardamom frequently enough and I wouldn’t want it to get stale.
Kristin A´s last blog post -> Another order!
Kristin A » Cardamom is always going to be expensive because of the way it is harvested – cardamom seeds sprout in clusters of fibrous capsules that ripen at different times, so in order for cardamom to be harvested the capsules must be picked by hand, one at a time, slightly before each capsule reaches maturity. I buy mine from Kalustyans and just try to use it within 6 months. It’s not too hard to do if you have yummy things like pulla, upside down cakes and chai ice cream to make (all recipes that can be found in the Recipe Index of this site, btw).
Yummy!
I need to get a cast iron skillet this sounds amazing. I absolutely love fruit desserts in the cold months. I don’t understand why people say cardamom is expensive? Has it gone up? Last time I picked up a bottle I remember it being in the $4-5 range, which is a little more than garlic powder obviously, but it’s so worth it and really isn’t stretching me that much.
Made the Upside Down Cardamom Pear Cake yesterday – enjoying a piece with my coffee now – yummy!
cooleydooley » That is too cool! I’m glad you are enjoying it.
Carla » Compared to other spices it is expensive, but I agree that the cost isn’t prohibitive given all the delicious things you can make with one bottle!
This sounds delish. Thanks so much on all the history in this post as well. That’s always nice to read about the history of all the cooking things like this.
Vicki
I really love my old cast iron cookware. I recently got an enamel covered cast iron dutch oven as a gift. It now lives on my stove and never leaves- it cooks something at just about every meal we make. I just love it. I really could not live with out it!
susan » You’re a cook after my own heart!
I prefer using my cast iron skillets over any other pan, I’ve been using them for years, I didn’t know about not cooking tomatoes in it though. I’ve made pineapple upside down cakes in them and they are wonderful! I’ll have to try this pear cake recipe too!
This looks so good. Only wish I had the equipment for it
This looks delicious! Now I know what to do with the pears sitting on my counter…
I’m sure you’ve already answered this question somewhere else, but I’m new to your blog (and I love it!)… how do you measure your flour? Do you have an equivalent by weight? And thanks for all the great postings.
Barbara – You ask an excellent question since baking by weight is far more accurate than by volume. But I have to admit, I generally use volume.
When I say 1 cup of flour, I mean that I put my measuring cup into the flour, then tapped it against the side of the container to remove any excess (i.e. flour was mounded on top, then I tapped the cup until the flour was level.) However, next time I make something with flour I’ll weigh each cup and let you know what the scale says.
This looks very interesting and Cardamom is a recent new love of mine as long as I don’t accidentally use too much.
OMG this looks sooo good! I can’t wait to make it…I have to go hunting for my cast iron skillet…its in the very back of my cabinet! Thanks for posting!