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Maple-Mustard Pear Upside Down Cake

Yields12 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Use a dark amber-coloured, pure maple syrup and your best mustard for a sweet hint of spicy bite that is unforgettably delicious. The yellow mustard offers a boost of colour and flavour to the cake. Serve with softly whipped cream with a hint of maple to finish the dish.

Maple Mustard Pear Upside Down Cake

 ½ cup butter, softened
 ¾ cup brown sugar, packed
 2 eggs, large
 1 Tbsp vanilla
 1 ½ cups all-purpose flour
 1 tsp ground cardamom
 1 tsp baking powder
 ½ tsp dry mustard powder
 ½ tsp baking soda
 1 pinch salt
 ½ cup sour cream
 1 Tbsp prepared yellow mustard
Pear Topping
  cup maple syrup
 ¼ cup brown sugar, packed
 ¼ cup toasted pecans, chopped
 2 tsp brown mustard seed
 2 ripe but firm Bartlett or Bosc pears

Preheat oven to 350°F.


In a small saucepan, heat maple syrup and brown sugar over medium-high heat until begins to bubble. Boil gently for 1 minute, stirring continuously. Pour into greased 9 x 2-inch cake pan. Sprinkle with pecans and mustard seeds.


Peel, quarter and core pears. Slice pears into 1/4 inch thick slices, lengthwise. Arrange pears over maple mixture in concentric circles overlapping slightly if necessary; set aside.


In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Beat in vanilla.


In a separate bowls combine flour, ground cardamom, baking powder, baking soda and salt.


In a small bowl whisk together sour cream and mustard.


Alternately, stir flour mixture and sour cream mixture into butter mixture making 3 additions of flour and 2 of sour cream until combined. Batter will be thick. Spoon batter into cake pan over pears. Using a small palette knife or spatula, smooth batter carefully without moving pears.


Bake in preheated oven for about 40 minutes or until toothpick inserted in centre comes out clean. Let cool in pan on rack for 20 minutes. Invert cake pan onto serving plate and turn over, removing cake pan. Scrape any topping from pan onto cake.


You could substitute gluten-free all-purpose flour for the regular all-purpose flour for a gluten-free version of the cake.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 280
% Daily Value *
Total Fat 12g19%

Saturated Fat 6g30%
Cholesterol 60mg20%
Sodium 210mg9%
Total Carbohydrate 41g14%

Dietary Fiber 1g4%
Sugars 27g
Protein 3g6%

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

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