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 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, 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: medium ripped 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 cake and the caramel. You can also use white granulated sugar.
- Eggs: room temperature eggs are better.
- Spices: ground cinnamon. You can also use ginger or nutmeg.
How to make pear upside-down cake
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). It takes a few minutes.
Pour over the cake pan and arrange the pears on top of the caramel.
Preheat oven to 350°F.
Whisk the 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 over the pears into the prepared pan.
Cook for 40 minutes, keep in mind that all ovens are different. 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.
Variations
- Flour: you can try a different mix of gluten-free flour.
- Oil: replace the sunflower oil with coconut oil.
- Fruit: you can make this recipe with apples or pineapple.
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°).
For more fall recipes
Pear Upside-Down Cake (Gluten-Free)
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.
Notes
- 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°).
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