Pear Upside-Down Cake (Gluten-Free)
Amazing gluten-free pear upside-down cake!! Very moist and super tasty!! It's ideal for the fall/winter and serve it along with tea.
Ingredients
For the caramel
- 2/3 medium ripe pears
- 1 and 1/4 cup brown sugar
- 3 tablespoons water
For the cake
- 1 cup almond flour (100gr)
- 1/2 cup buckwheat flour (70gr)
- 3 tablespoons corn starch (30gr)
- 1 tablespoon baking powder (15gr)
- 1 teaspoon ground cinnamon
- Pinch of salt
- 3 eggs
- 3/4 cup brown sugar
- 1/2 cup sunflower oil
- 1 teaspoon vanilla extract
Instructions
- Grease a 24cm-diameter round cake tin.
- Peel the pears and slice them into quarters or eighths. Set aside.
- Place the sugar and water in a saucepan over low heat until the caramel is made (when it takes color).
- Pour over the cake pan and arrange the pears on top of the caramel.
- Preheat oven to 350°F
- Whisk almond flour, buckwheat flour, corn starch, baking powder, ground cinnamon, and salt in a large bowl.
- In a medium bowl beat the eggs with the brown sugar, oil, and vanilla extract until well incorporated. Pour the mixture into the dry ingredients.
- Beat until integrate everything, 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 5 minutes and remove from the pan.