Pear Upside Down Cake (Gluten Free)
Danielle Orlando used Bosc and red Anjou pears in this corn cake, but says it is so versatile you can use any seasonal fruit. It is also wonderful with sliced apples or with citrus segments in the winter.
Ingredients
- 1½ sticks butter (6 ounces), at room temperature
- 1 cup coconut sugar
- 1 cup almond flour
- ¾ cup fine cornmeal
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- Zest of 1 lemon
- ½ teaspoon vanilla extract
- 1 cup fruit, sliced
Instructions
- Preheat oven to 350º F. In a mixing bowl, cream the butter and sugar until just combined. In a separate bowl, combine all the dry ingredients (almond flour, cornmeal, baking powder, salt).
- Add the eggs to butter and sugar mixture one at a time, alternating with the flour mixture, mixing briefly after each addition to incorporate. Add the vanilla and lemon zest and stir to combine.
- Prepare an 8- or 9-inch round cake pan with cooking spray and a piece of parchment paper cut to size.
- Line the bottom of the pan with the fruit in an even layer. Top with batter, filling about ¾ of the way to the top of the pan.
- Bake for 40-50 minutes or until firm in center and golden in color. Remove from the oven and let the cake rest for 5-10 minutes before inverting onto a plate. Do this by placing a plate larger than the baking pan on top of the cake pan and then flipping to invert.
- Once inverted, take the parchment off and reveal a beautiful layer of fruit. Serve warm with ice cream or whipped cream. It is also great for breakfast at room temperature the next day.
Notes
Tips & Tricks
- Only mix the sugar with butter until incorporated and just combined. It doesn’t need to be fluffy like some cake recipes call for.
- Alternating the eggs with dry mixture avoids the batter breaking.
- Letting the cake sit in the pan 5-10 minutes before inverting gives the fruit time to congeal to the cooling, cooked batter.
- If not using cooking spray, you can grease the pan with butter. • Use parchment paper. It is the best way to avoid sticking.
- This recipe also works great in cupcake form, making individual, pretty little upside down cakes.