Pear Upside Down Cake (Gluten-Free)
Amazing recipe for a gluten-free pear upside-down cake. It’s very moist and super tasty! Made mostly with almond flour and fresh pears, it´s a perfect fall recipe.
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About this gluten-free fruit cake recipe
Gluten-free pear upside-down cake is the perfect fall treat, like this quick and easy apple cake. It’s soft, moist, and super tasty.
It’s made mostly with almond flour and fresh pears, and it’s delicious! You should add this recipe to your gluten-free fall baking recipes.
It’s easy to make, and it freezes very well. You can also make the cake with apples or pineapple. Perfect for tea time, dessert, or just because. Serve along with a tea.
Ingredients
The main ingredients of this recipe are:
- Pears: fresh medium pears.
- Almond Flour: store-bought almond flour, but you can use a homemade one.
- Cornstarch: keeps the cake soft.
- Buckwheat flour: gives texture to the cake, and has a special and intense flavor.
- Oil: I use sunflower oil, but coconut oil should work well.
- Sugar: brown sugar for the caramel and white granulated sugar.
- Eggs: room temperature eggs are better.
- Spices: ground cinnamon. You can also use ginger or nutmeg.
How to make a pear upside-down cake
Preheat oven to 350°F (180°C). Lightly grease a 9” round cake pan.
Melt the butter in a medium saucepan over medium heat. Add brown sugar and whisk constantly until smooth (about 1 minute).
Pour the mixture into the prepared pan and arrange the sliced pears in a circle. Set aside.
Whisk almond flour, buckwheat flour, corn starch, baking powder, ground cinnamon, and salt in a large bowl.
In a medium bowl beat with a mixer the eggs, sugar, oil, and vanilla extract until well incorporated.
Pour the mixture into the dry ingredients and beat until well integrated and the mixture is homogeneous (1 minute).
Pour the mixture into the prepared pan over the pears.
Cook for 40 minutes, keeping in mind that all ovens vary in temperature. To know if it´s ready, insert a toothpick in the center, and when it comes out, it should be clean without a trace of batter.
Let cool for 15 minutes and remove from the pan.
Variations and serving options
- Flour: try a different mix of gluten-free flour.
- Oil: replace the sunflower oil with coconut oil.
- Fruit: replace pears with apples, plums, or peaches.
- Serving options: serve the cake with whipped cream or a scoop of vanilla ice cream.
Storing
Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can freeze the cake in an airtight container or freezer bag for up to 3 months. To reheat, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°F/180°C).
For more fall recipes
Pear Upside-Down Cake (Gluten-Free)
Ingredients
For the topping
- 1/2 cup unsalted butter (113g)
- 1/2 cup brown sugar
- 2 to 3 pears about, peeled, seeded and sliced
For the cake
- 1 cup almond flour (100g)
- 1/2 cup buckwheat flour (70g)
- 3 tablespoons corn starch (30g)
- 1 tablespoon baking powder (15g)
- 1 teaspoon ground cinnamon
- Pinch of salt
- 3 eggs, room temperature
- 3/4 cup brown sugar
- 1/2 cup sunflower oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a 9'' round cake pan.
- Melt the butter in a medium saucepan over medium heat. Add brown sugar and whisk constantly until smooth (about 1 minute).
- Pour the mixture into the prepared pan and arrange the sliced pears in a circle. Set aside.
- Whisk almond flour, buckwheat flour, corn starch, baking powder, ground cinnamon, and salt in a large bowl. Set aside.
- In a medium bowl, beat the eggs, sugar, oil, and vanilla extract with a hand mixer until well incorporated. Pour the mixture into the dry ingredients.
- Beat until well incorporated and the mixture is homogeneous (1 minute).
- Pour the mixture into the prepared pan over the pears.
- Cook for 40 minutes. To know if it´s ready, insert a toothpick in the center, and when it comes out, it should be clean without a trace of batter.
- Let cool for 15 minutes and remove from the pan.