Pear Upside-Down Cake

An impressively beautiful cake for any occasion. Soft and sweet, and spiced with the wonderful aromas of cinnamon and pear. Best of all it’s free of gluten and dairy. We use coconut flour and coconut oil in this recipe instead of traditional wheat flour and butter (or vegetable oils). This swap removes gluten and adds healthier fats, extra fibre and many other nutrients…making this irresistible companion to afternoon tea or coffee completely guilt-free! This recipe can easily become nut-free by omitting the optional pecans and by opting for a nut-free milk such as coconut or hemp milk in the wet ingredients.

Pear Upside-Down Cake (Gluten-free!)

Serves 8-10.

Dry ingredients:
  • 3/4 cup coconut flour
  • 3/4 cup organic cane sugar (or any dry sugar)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
Wet ingredients:
  • 4 eggs, beaten
  • 1/2 cup unsweetened almond (or other) milk
  • 1/2 cup melted virgin coconut oil
  • 1 teaspoons pure vanilla extract
  • 1 ripe pear, grated
First Layer (upside-down toppings)
  • 1 teaspoon cane sugar
  • 1 teaspoon cinnamon
  • 1 additional ripe pear, cored and thinly sliced (Bosc pears work well!)
  • Optional – 1/2 cup pecans, chopped

Preheat the oven to 350 degrees F. Cut out a piece of parchment paper the same size as the bottom of your cake pan (trace a circle around the bottom of the pan).

Combine the dry and wet ingredients in separate bowls until well mixed. Then slowly pour the wet mixture into the dry and stir until well incorporated.

Lightly grease an 8 or 9″ springform cake pan (we love to use coconut oil to lightly grease our bakeware) ensuring to coat the sides too. Line the bottom with your pre-cut parchment paper. Mix 1 teaspoon of each cane sugar and cinnamon and sprinkle on the bottom of pan, on top of the parchment liner. Arrange thinly sliced pear on top of the sugar/cinnamon mixture and cover the whole base of the pan. Pour the batter on top of the pears and bake for 30-35 minutes, or until the top starts to turn golden and a toothpick, when inserted, comes out clean. Let cool for 10-15 minutes. Carefully remove the springform cake pan sides. Place a serving plate on top of the cake and gently flip the cake  – use oven gloves as the base will still be quite warm. Carefully remove the the base (which is now on top) and peel off the parchment liner. Top with pecans (optional), cut, serve and enjoy!


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