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.
Jump to Recipe
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 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 pear upside-down cake
Preheat oven to 350°F (180°C). Lightly grease a 9” round cake pan.
Melt the butter in medium saucepan over medium heat. Add brown sugar and whisk constantly until smooth (about 1 minute).
Pour the mixture into the prepared pan and arranged the sliced pears in 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 integrate everything and the mixture is homogeneous (1 minute).
Pour the mixture into the prepared pan over the pears.
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 15 minutes and remove from the pan.
Variations and serving options
- 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, 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 (113gr)
- 1/2 cup brown sugar
- 2 to 3 pears, about peeled, seeded and sliced
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
- Preheat oven to 350°F (180°C). Lightly grease a 9'' round cake pan.
- Melt the butter in medium saucepan over medium heat. Add brown sugar and whisk constantly until smooth (about 1 minute).
- Pour the mixture into the prepared pan and arranged the sliced pears in 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.
- 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 15 minutes and remove from the pan.
