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.
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.
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. 
Not 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.
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
Ingredients
Pears:
- 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}
Cake Batter:
- 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
Pears:
- Preheat oven to 350?. Butter a 10"-diameter cake pan and line bottom with a parchment paper round; flour sides of pan.
- 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.
- 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.
- 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.
Cake Batter:
- In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon and cardamom. Set aside.
- In a small bowl, whisk together maple syrup, eggs, coconut cream, coconut oil, and vanilla extract.
- 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.
- 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.
- Cake will last well wrapped in the refrigerator, for up to 3 days.
Categories:
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.
Thanks Lyndsay.
Oh this looks amazing! Love the use of pears, they’re my favorite!
Thanks Derek!
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.
This is absolutely stunning. I have some GF family members that I cannot wait to make this for!
Thanks Kimberly Ann, I hope they love it as much as we did!
How awesome is that? My SIL grew up with a pear tree and she used to can the pears with her mom!
I love upside down cakes, they remind me of my Grandma ; )
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!
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!
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! 🙂
Looks amazing! I have tried apple and plum upside down cakes but haven’t tried pear!