Pear Upside Down Cake (Gluten-Free)

This gluten-free pear upside-down cake has tender, juicy pears baked into a buttery topping and a soft, moist almond flour cake. With a hint of cinnamon and a rich, caramel-like finish, it’s a beautiful dessert that’s surprisingly easy to make.

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Fresh pear dessert

If you’re in the mood for a fruit-filled bake, this gluten-free pear upside-down cake deserves a spot on your baking list. Sliced pears are arranged over a buttery sugar topping, then covered with a soft cake batter made mainly with almond flour.

As the cake bakes, the pears soften, and the caramel topping turns deliciously syrupy. Once inverted, the pears take center stage, creating a beautiful presentation without complicated decorating.

Ready to switch up the fruit? This gluten-free peach upside-down cake brings the same caramelized goodness with sweet, juicy peaches.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe are:

• Pears: Use fresh, ripe but firm pears that hold their shape during baking. You’ll need 2 to 3 medium pears, depending on their size.
• Almond Flour: Store-bought almond flour or make your own at home. It gives the cake a tender, moist crumb and a delicate nutty flavor. For the best texture, make sure your homemade almond flour is finely ground.
• Brown rice flour: Adds structure to the cake.
• Cornstarch: Helps create a lighter, more tender crumb.
• Oil: Natural oil, like sunflower oil.
• Eggs: Room-temperature eggs are better.
• Spices: Ground cinnamon pairs beautifully with the pears.

How to make a pear upside-down cake

Preheat the oven. Preheat the oven to 350°F (180°C). Lightly grease a 9-inch round cake pan.

Prepare the pears. Peel, core, and slice the pears in thick wedges. Set aside while you prepare the caramel.

Prepare the caramel topping and arrange the pears. Add the sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the mixture turns into a golden caramel. Remove the saucepan from the heat and carefully stir in the softened diced butter, a few pieces at a time, until fully melted and combined. The caramel may bubble vigorously when you add the butter, so be careful. Pour the caramel into the prepared cake pan, tilting the pan gently to spread it evenly across the bottom. Arrange the pear slices over the caramel in an even layer, slightly overlapping them if needed.

Prepare the cake batter. In a large bowl, whisk together the almond flour, brown rice flour, cornstarch, baking powder, cinnamon, and salt until evenly combined.

In a separate bowl, beat the eggs, brown sugar, oil, and vanilla extract with an electric mixer until well combined.

Pour the wet ingredients into the dry ingredients and beat until the batter is smooth and no dry patches remain, about 1 minute. Avoid overmixing.

Assemble and bake. Pour the batter evenly over the arranged pears, gently spreading it to cover the fruit. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool and invert. Let the cake cool in the pan until it has set enough to hold its shape but is still slightly warm. Run a thin knife around the edges, place a serving plate over the pan, and carefully invert the cake.

Allow the cake to cool before slicing and serving.

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. To reheat, bake for 5-10 minutes in a medium oven (350°F/180°C).

Good to know: baking tips

• Choose firm, ripe pears. Very soft pears lose their shape during baking.
• Let the cake rest before inverting. Allow it to cool until it holds its shape, but is still slightly warm. This helps the cake stay intact when you turn it out.
• Invert while the topping is still warm. The caramel can harden as it cools, making the cake more difficult to release.

You might wonder: FAQ

Can I use almond meal instead of almond flour? Finely ground almond meal may work, but it can produce a slightly coarser texture. For the softest crumb, finely ground almond flour is the better choice.

Can I use gluten-free all-purpose flour instead of almond flour, brown rice flour, and cornstarch? Yes! You can replace the almond flour, brown rice flour, and cornstarch with 2 cups of gluten-free all-purpose flour. The texture and flavor may vary slightly depending on the flour blend you use, so choose a blend suitable for baking cakes.

What are the best pears for upside-down cake? Choose firm, ripe pears that aren’t overly juicy or soft. Bosc and Anjou pears are good options because they generally hold their shape well when baked.

How do I keep the cake from sticking to the pan? Lightly grease the pan, spread the butter and caramel mixture evenly, and invert the cake after about 20 minutes of cooling. Avoid leaving it in the pan until completely cold, as the topping can firm up and become harder to release.

For more fruit desserts

• Quick and easy apple cinnamon cake
• Pear and ginger muffins
• Pear crumble
• Apple Cake

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