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.
Ingredients
For the topping
- 1/2 cup unsalted butter (113g)
- 1/2 cup brown sugar
- 2 to 3 pears about, peeled, seeded and sliced
For the cake
- 1 cup almond flour (100g)
- 1/2 cup buckwheat flour (70g)
- 3 tablespoons corn starch (30g)
- 1 tablespoon baking powder (15g)
- 1 teaspoon ground cinnamon
- Pinch of salt
- 3 eggs, room temperature
- 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 a medium saucepan over medium heat. Add brown sugar and whisk constantly until smooth (about 1 minute).
- Pour the mixture into the prepared pan and arrange the sliced pears in a circle. Set aside.
- Whisk almond flour, buckwheat flour, corn starch, baking powder, ground cinnamon, and salt in a large bowl. Set aside.
- In a medium bowl, beat the eggs, sugar, oil, and vanilla extract with a hand mixer until well incorporated. Pour the mixture into the dry ingredients.
- Beat until well incorporated 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.
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°F/180°C).