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 serves along with tea.
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About this recipe
I love this recipe, is a staple of my kitchen. This gluten-free pear upside-down cake is very moist, soft, and super tasty, ideal to serve along with tea.
It’s easy to make and it freezes very well. You can also make the cake with apples or pineapple.
Ingredients
- Pears: medium ripped pears.
- Almond Flour: I use store-bought almond flour, but you can make your own almond flour.
- Corn Starch: keeps the cake soft.
- Buckwheat flour: gives texture to the cake, and has a special and intense flavor.
- Baking Powder: leaving agent. Be sure is gluten-free and is not expired.
- 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.
- Salt: enhance flavors
- Spices: ground cinnamon. You can also use ginger, pear and ginger is a good combination.
- Vanilla extract: add flavor
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 the oven to 350F.
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 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
You can replace the sunflower oil with coconut oil, and you can also make this recipe with apples or pineapple. If you don’t have brown sugar you can use granulated sugar, but you should check the amount, white sugar is sweeter so I would put a smaller amount.
Storing
Store the cake in an air-tight container or wrap it in foil at room temperature for up to 3 days or you can store it in the fridge. Also, 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 pear recipes…
Pear Upside-Down Cake (Gluten-Free)
Ingredients
- 1 cup almond flour (100gr)
- 1/2 cup buckwheat flour (70gr)
- 3 tablespoons corn starch (30gr)
- 1 tablespoon baking powder (15gr)
- 1/2 cup sunflower oil (120gr)
- 3 eggs
- 3/4 gr brown sugar (150gr)
- Pinch of salt
- Vanilla extract
- Ground cinnamon
- 2/3 pears
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 the oven to 350F
- 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 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.