Pear Upside-Down Cake (Gluten-Free)

Amazing gluten-free pear upside-down cake!! Very moist and super tasty!! Perfect for the fall/winter and serve it along with tea.

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About this recipe

This gluten-free pear upside-down cake is soft, and super tasty, ideal to serve along with tea. It’s made with buckwheat flour and almond flour, and it’s super moist!

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 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

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°).

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