• Home
  • About
  • Recipe Index
  • Contact
    • Email
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

A Healthy Life For Me

Cooking, Gardening and Living a Healthy Life

  • Recipe Index
    • Appetizers
    • Beverages & Cocktails
      • Smoothie
      • Cocktail
    • Breakfast & Brunch
    • Main Dishes
      • Beef
        • Beef {Gluten Free}
        • Beef {Paleo}
      • Bison
        • Bison {Gluten Free}
        • Bison {Paleo}
      • Chicken
        • Chicken {Gluten Free}
        • Chicken {Paleo}
      • Seafood
        • Shellfish
        • Whitefish
        • Redfish
        • Other
      • Pork
        • Pork {Gluten Free}
        • Pork {Paleo}
      • Turkey
        • Turkey {Gluten Free}
        • Turkey {Paleo}
    • Desserts
      • Bars & Brownies
      • Cookies
      • Cupcakes & Cakes
      • Pies & Tarts
    • Pasta
    • Salads
    • Side Dishes
    • Soups & Stews
  • Specialty Diets
    • Gluten Free
    • Paleo
    • Dairy Free
    • Vegetarian
  • Fitness
  • Gardening
    • My Garden
    • My Backyard chickens
    • My Backyard Honey Bees
You are here: Home / Recipe Categories / Desserts / Cupcakes & Cakes / Gluten Free Pear Upside Down Cake

Gluten Free Pear Upside Down Cake

22 Octby Amy31

Prep Time: 22m
|
Total TIme: 1h 12m
|
Gluten free
|
Dairy free
|
Paleo
|
Vegetarian

Gluten Free Pear Upside Down Cake is a beautiful, dense, moist, nutty flavored cake that is flavored with the juice of Bosc pears.  Gluten Free, Dairy Free, Paleo friendly and Vegetarian recipe.

Gluten Free Pear Upside Down Cake a beautiful dense nutty flavored cake that is sweetened with the flavor of Bosc pears | ahealthylifeforme.com

Several years ago I planted a small fruit tree orchard in our backyard.  I planted four apples, four pears, four peach and four cherry trees.

All the trees did well for the first few years but have been hit or miss on the size of their production since then.  That is except for my pear trees.  I consistently get a good harvest, sometimes more than one girl can handle.  I mean really how many pears can a family eat.

So I  look for ways to enjoy them besides as mid-day snack.   I give some away, preserve some and bake with the rest.

Gluten Free Pear Upside Down Cake a beautiful dense nutty flavored cake that is sweetened with the flavor of Bosc pears | ahealthylifeforme.com

Hence why you are seeing an upside down pear cake.  Pears are such a sweet juicy fruit that they help make a moist cake that is flavored with all that wonderful pear juice.

Giving the pears a quick poach helps to release their juices and add flavor to the caramelized topping of orange juice, maple syrup, and coconut sugar. Gluten Free Pear Upside Down Cake a beautiful dense nutty flavored cake that is sweetened with the flavor of Bosc pears | ahealthylifeforme.comNot only is this cake made with nut flours which increase the % of protein and fiber.  Of course, those sweet delicious pears are one of the highest fiber fruits. A diet high in fiber can also keep your cholesterol levels down, which is good news for your ticker. Getting your fill of fiber from fruit is also linked to a reduced risk of breast cancer, heart disease, and type 2 diabetes.

What is your favorite way to enjoy pears?

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme. 

Gluten Free Pear Upside Down Cake a beautiful dense nutty flavored cake that is sweetened with the flavor of Bosc pears | ahealthylifeforme.com

Gluten Free Pear Upside Down Cake a beautiful dense nutty flavored cake that is sweetened with the flavor of Bosc pears | ahealthylifeforme.com

Are you following me on Instagram, Twitter, Facebook and Pinterest? Thanks for reading and subscribe to A Healthy Life For Me  to have each post delivered straight to your e-mail box.

Gluten Free Pear Upside Down Cake
Author: Amy Stafford
Prep time: 22 mins
Cook time: 50 mins
Total time: 1 hour 12 mins
Serves: 8-10
Gluten Free Pear Upside Down Cake is a beautiful, dense, moist, nutty flavored cake that is flavored with the juice of Bosc pears. Gluten Free, Dairy Free, Paleo friendly and Vegetarian recipe.
Ingredients
  • [br][b]Pears:[/b]
  • 3 Bosc pears {about 1 1/2 pounds}, peeled, halved lengthwise, cored
  • 3 tablespoons orange juice {about 1/2 orange}
  • 4 tablespoons pure maple syrup
  • 4 tablespoons coconut sugar
  • 2 tablespoons palm shortening {you can use unsalted butter if you are not worried about dairy free}
  • [br][b]Cake Batter:[/b]
  • 1¼ cup almond flour
  • ? cup + 3 tablespoons tapioca flour/starch
  • ? cup + 1 tablespoon coconut flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated orange zest {organic orange}
  • ½ cup pure maple syrup
  • 2 large eggs
  • 1½ cups coconut cream
  • ¼ cup melted coconut oil
  • 11/2 teaspoon pure vanilla extract
Instructions
[br][b]Pears:[/b]
  1. Preheat oven to 350?. Butter a 10″-diameter cake pan and line bottom with a parchment paper round; flour sides of pan.
  2. Cook orange juice, maple syrup,cup coconut sugar, and palm shortening in a medium skillet over medium heat, stirring, until sugar is dissolved and mixture is slightly reduced, about 2-3 minutes.
  3. Add pears, cut side up, and cook (undisturbed) until they begin to release their juices, about 2-3 minutes. Turn pears over and cook just until slightly softened, about 2-3 minutes. Transfer pears to prepared pan, cut side down.
  4. Return skillet to medium heat and cook liquid in skillet until thickened and syrupy, about 2-3 minutes, depending on juiciness of pears. Pour syrup over pears and place pan in freezer to help quicken the set of the syrup. Just the time that it takes you to prepare batter.
[br][b]Cake Batter:[/b]
  1. In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon and cardamom. Set aside.
  2. In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, and vanilla extract.
  3. Add the coconut cream mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan over pears.
  4. Bake for 45-50 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before removing from pan.
  5. Cake will last well wrapped in the refrigerator, for up to 3 days.
3.5.3208

Gluten Free Pear Upside Down Cake a beautiful dense nutty flavored cake that is sweetened with the flavor of Bosc pears | ahealthylifeforme.com

Related

You Might Also Like

  • Superfood Peanut Butter Protein Breakfast Cookies Recipe perfect for breakfast or after workout | ahealthylifeforme.comSuperfood Peanut Butter Protein Breakfast Cookies
  • highly nutritious, gluten free, high fiber, protein-packed superfood breakfast recipe | ahealthylifeforme.comBlueberry Pie Overnight Oats {gluten free + vegetarian}
  • Orange Rosemary Roasted Pork Tenderloin is a delicious, simple, one-pan dinner that is made with limited ingredients and is paleo friendly and whole30| ahealthylifeforme.comOrange Rosemary Roasted Pork Tenderloin {paleo + whole30}
  • Gluten Free Creme Brulee French Toast Casserole a delicious clean healthier version of the classic breakfast recipe that the whole family will love.Gluten Free Creme Brulee French Toast Casserole

Under: Cupcakes & Cakes, Dairy Free, Desserts, Gluten Free, Paleo, Vegetarian 31 Comments

« Lemony Chicken and Orzo Soup
Amaretto Cranberry Spice Cocktail »

Comments

  1. Medeja says

    October 22, 2015 at 6:48 am

    Looks amazing! I have tried apple and plum upside down cakes but haven’t tried pear!

    Reply
  2. Arman @ thebigmansworld says

    October 22, 2015 at 7:22 am

    I love how you used 3 whole pears in this- Every recipe I’ve tried for a fruit like upside down cake called for 1, if anything- I can imagine how much better tasting this would be! Clearly the longevity of the pear trees were a sign! 🙂

    Reply
  3. Katie | Healthy Seasonal Recipes says

    October 22, 2015 at 7:31 am

    I love that you planted an orchard! Sounds incredible. Are they sour cherries I wonder? Because they are my favorite but so fleeting! I love the idea of this cake and that you made it with nut flours. I am sure the combination of the nuts and silky poached pears is simply heady! Love!

    Reply
  4. Ashley | Spoonful of Flavor says

    October 22, 2015 at 8:42 am

    Pears make the perfect fall dessert. I love that this cake is gluten free and it looks like the perfect treat for breakfast or dessert!

    Reply
  5. Paula - bell'alimento says

    October 22, 2015 at 9:15 am

    I love upside down cakes, they remind me of my Grandma ; )

    Reply
  6. Tonia from TheGunnySack says

    October 22, 2015 at 10:21 am

    How awesome is that? My SIL grew up with a pear tree and she used to can the pears with her mom!

    Reply
  7. Kimberly Ann @ Bake Love Give says

    October 22, 2015 at 10:35 am

    This is absolutely stunning. I have some GF family members that I cannot wait to make this for!

    Reply
    • Amy says

      October 26, 2015 at 8:26 pm

      Thanks Kimberly Ann, I hope they love it as much as we did!

      Reply
  8. Kacey @ The Cookie Writer says

    October 22, 2015 at 12:49 pm

    I saw this on Facebook and swooned! I feel pears don’t get the love that apples do during autumn, but I really love working with them (and in desserts they are so good!) I actually added pears to my cranberry sauce this year.

    Reply
  9. Derek says

    October 22, 2015 at 5:30 pm

    Oh this looks amazing! Love the use of pears, they’re my favorite!

    Reply
    • Amy says

      October 26, 2015 at 8:26 pm

      Thanks Derek!

      Reply
  10. Lyndsay says

    October 22, 2015 at 10:49 pm

    I hope to one day have a piece of land with some fruit trees on it ???? This recipe looks delicious and it’s gluten free too ???? pinning for later.

    Reply
    • Amy says

      October 26, 2015 at 8:25 pm

      Thanks Lyndsay.

      Reply
  11. Christine | Vermilion Roots says

    October 23, 2015 at 12:22 am

    This cake looks amazing. I have all the ingredients to make this. Can I use coconut oil instead of palm shortening?

    Reply
    • Amy says

      October 26, 2015 at 8:28 pm

      Yes Christine, you can use coconut oil. Enjoy!

      Reply
  12. Simon says

    October 23, 2015 at 6:00 am

    Hey Amy,

    This Looks like a fantastic recipe to me! I would love to make this one maybe making it a little bit thinner. Pears are great in cakes! Wish I had a tree garden 🙂

    Cheers

    Reply
    • Amy says

      October 26, 2015 at 8:25 pm

      Thanks Simon.

      Reply
  13. Shelley @ Two Healthy Kitchens says

    October 23, 2015 at 7:45 am

    I’m so jealous you have your own pear trees – what a wonderful source for delicious fruit and amazing new recipe ideas! And I just love the extra nutrition woven into this lovely gluten-free cake, thanks to the nut flours. Such a decadent, yet so much more nutritious, dessert for autumn!

    Reply
  14. Stella @ Stellicious Life says

    October 23, 2015 at 9:41 am

    I LOVE upside down cakes, and always thought poor pears were underappreciated despite being such a sweet, juicy and flavourful fruit. So perfect pairing in my book! And I love how airy the cake is.

    Reply
    • Amy says

      October 26, 2015 at 8:24 pm

      Thanks Stella, we gotta appreciate those pears and enjoy them in cake. 🙂

      Reply
  15. Lynn | The Road to Honey says

    October 23, 2015 at 9:43 am

    Such a great dilemma to have. . .what to do with so many pears? I’m wishing that I had all those fruit trees in my yard. But such wishes will remain just that when you live in the concrete jungle. Fortunately there are several good orchards a car ride away. . .and in a pinch. . .there is always Whole Foods. . .which means I don’t have to go another day without this beauty in my life. It looks absolutely stunning. . .and all the more special knowing that those pears were fruits of your labor.

    Reply
  16. Whitney says

    October 24, 2015 at 11:32 am

    This recipe sounds yum, I love that this is paleo too! Unfortunately I can’t tell.. how many cups of tapioca and coconut flour should be in the recipe? It just shows little boxes for me 🙁

    Reply
    • Amy says

      October 25, 2015 at 9:22 am

      I am sorry Whitney, Here are the ingredients:
      Pears:
      3 Bosc pears {about 1½ pounds}, peeled, halved lengthwise, cored
      3 tablespoons orange juice {about ½ orange}
      4 tablespoons pure maple syrup
      4 tablespoons coconut sugar
      2 tablespoons palm shortening {you can use unsalted butter if you are not worried about dairy free}

      Cake Batter:
      1¼ cup almond flour
      campaignIcon
      ⅔ cup + 3 tablespoons tapioca flour/starch
      ⅓ cup + 1 tablespoon coconut flour
      2 teaspoons baking powder
      ½ teaspoon baking soda
      ½ teaspoon salt
      ¼ teaspoon ground cardamom
      1 teaspoon ground cinnamon
      1 teaspoon grated orange zest {organic orange}
      ½ cup pure maple syrup
      2 large eggs
      1½ cups coconut cream
      ¼ cup melted coconut oil
      11/2 teaspoon pure vanilla extract

      Reply
  17. Dorothy at Shockingly Delicious says

    October 24, 2015 at 12:56 pm

    How incredibly pretty! Bosc are always my fave because I don’t have to sit around waiting for them to ripen.

    Reply
    • Amy says

      October 25, 2015 at 9:20 am

      Thanks Dorothy!

      Reply
  18. Steph @ Steph in Thyme says

    October 24, 2015 at 8:11 pm

    So lovely! I love all the orange and maple flavors in this cake. Delicious for fall!

    Reply
    • Amy says

      October 25, 2015 at 9:20 am

      Thanks Steph! Perfect way to enjoy all those fall flavors.

      Reply
  19. GiselleR @ Diary of an ExSloth says

    October 25, 2015 at 11:27 am

    This looks so amazing! I haven’t made a whole cake in a longggg time, but I seriously want to give this one a try. Pinning!

    Reply
    • Amy says

      October 26, 2015 at 8:23 pm

      Thanks for the pin, Giselle.

      Reply
  20. Caragh says

    March 7, 2016 at 2:30 pm

    hi amy,
    it looks so so so so so yummy normally we have stued fruit with pears so i dont know what a cake would taste like. im 8 yrs old, im gf, sf and nut free. im not allergic to nuts but i react a little. am i allowd to change the almond flour? and what do you think we sould do insted of almond flour? me and my mom love baking new things and lovely treats. from Caragh Xxx

    Reply
    • Amy says

      March 8, 2016 at 7:40 pm

      Hi Caragh,
      How about you use 2 1/2 cups of gluten free all purpose flour in place of the almond, tapioca and coconut flour. Would that work? I hope you and your Mom love the cake. Let me know how it turns out. xo

      Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi There!

Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales. Please stay a while and explore. More >>

  • gluten free
  • paleo
  • menu plan
  • fitness

Subscribe

Never miss a recipe! Subscribe to have new recipes and updates delivered straight to your inbox!

facebook instagram pinterest

Categories

Archives

Seasonal

Seasonal Eats

Gluten Free

Turkey Chili

Turkey Chili Casserole

Turkey Chili Casserole

Hawaiian Turkey Avocado Mini Sandwich

This Potato Bean Turkey Soup is the perfect way to use leftover turkey. A low calorie, high protein recipe that is gluten-free and can be made dairy free | ahealthylifeforme.com

Potato Bean Turkey Soup {gluten free}

Paleo Spicy Turkey Stuffed Mushrooms Recipe | ahealthylifeforme.com

Paleo Spicy Turkey Stuffed Mushrooms

Copyright © 2021 · Blogger Boutique

Copyright © 2021 · Healthy Theme on Genesis Framework · WordPress · Log in