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Baked Pear & Fig Upside Down Cake

30

45

Apple

This classic dessert just got a wood-fired makeover. Buttery, vanilla cake is baked in classic cast-iron over sugary figs and pears and kissed with apple wood for a warm and sweet dessert everyone will love.

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main

  • butter

  • 13 Tablespoon unsalted butter, room temperature

  • 1/2 Cup brown sugar

  • 1 Whole Pear, cut into 1/8" inch thick slices, length wise

  • 4 Whole Figs, cut in half

  • 3/4 Cup granulated sugar

  • 3 Whole eggs

  • 1 Teaspoon vanilla

  • 1 1/2 Cup flour

  • 3/4 Teaspoon baking powder

  • 1/4 Teaspoon baking soda

  • 1/2 Cup sour cream

  • 1/4 Teaspoon salt

  • 1

    When ready to cook, set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • 2

    Butter a cast iron 10” inch pan or a regular cake pan.

    • As Needed butter

  • 3

    Mix butter and brown sugar. Lay fruit on the bottom of the cast iron pan and sprinkle the brown sugar and butter mixture over fruit. Set aside.

    • 4 Tablespoon unsalted butter, room temperature

    • 1/2 Cup brown sugar

    • 1 Whole Pear, cut into 1/8" inch thick slices, length wise

    • 4 Whole Figs, cut in half

  • 4

    In a stand mixer, add butter and sugar until light and fluffy. Add in eggs and vanilla and beat for 1 minute more. Add sifted flour, baking powder and baking soda. Fold in sour cream.

    • 9 Tablespoon unsalted butter, room temperature

    • 3/4 Cup granulated sugar

    • 3 Whole eggs

    • 1 Teaspoon vanilla

    • 1 1/2 Cup flour

    • 3/4 Teaspoon baking powder

    • 1/4 Teaspoon baking soda

    • 1/2 Cup sour cream

    • 1/4 Teaspoon salt

  • 5

    Pour mixture over the fruit and place pan directly on the grill grate. Bake for 35 to 45 minutes.
  • 6

    Let cake rest for 10 minutes. Pass a knife around the borders of the cake to loosen sides. Invert on to a cake plate (cake should still be warm when inverted on to the plate).
  • 7

  • 8

    Slice and serve. Enjoy!

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