This upside-down paleo pear cake is incredibly moist. It's flavored with juicy pears, and spiced with cinnamon and ginger. This simple and beautiful fall cake recipe is SCD, paleo, gluten free, grain free, dairy free, and refined sugar free.
When fall comes around it seems like pumpkins and apples get all of the glory, but I always make sure to add a new pear recipe every year!
My Pear and Havarti Tart and Prosciutto Wrapped Pears are always popular recipes this time of year and since I'm currently on a cake kick, I figured this upside-down paleo pear cake would be a great addition!
The cake is made with almond flour, spiced with ground cinnamon and ginger, sweetened with honey, and flavored with ripe, juicy pears to make a delicious and beautiful cake!
Ingredients
Almond Flour - For best results, use blanched finely ground almond flour.
Olive Oil - Melted coconut oil can be substituted for olive oil.
Pear Sauce - The process for making pear sauce is very simple and the directions are in my Pear Sauce Recipe post. The pear sauce can be made up to 3 days prior to baking.
Pears - Use your favorite type of pear, just be sure they're ripe for maximum flavor.
NOTE: The photo shows two eggs but the recipe calls for three!
Step-by-step directions
Grease a 9-inch round cake pan then line the bottom with parchment paper.
Peel and cut the pears into thin slices (photo 1).
In a small bowl stir together honey, ground cinnamon, and ground ginger. Pour the sauce into the cake pan and evenly spread it along the bottom (photo 2).
Arrange the pear slices in the cake pan in whatever design you'd like (photo 3).
Remember that this is going to end up being the top of your cake, so take your time and make it pretty!
Whisk the dry and wet ingredients in separate bowls (photos 4 and 5).
Pour the wet ingredients into the bowl of dry ingredients and mix until well combined, the batter will be fairly thick (photos 6 and 7).
Scrape the batter into the cake pan and use a knife or spatula to evenly and gently spread it (photos 8 and 9).
Give the cake pan a few taps on the kitchen counter before popping into a preheated oven for 38 to 45 minutes or a toothpick inserted into the center of the cake comes out clean.
Allow to cool in the pan for 15 minutes before inverting the cake onto a plate or serving dish.
Serve as is or with a drizzle of Caramel Sauce. Hope you enjoy!
Cake Tips:
- Pears typically have a light flavor. Using ripe pears will help ensure the flavor comes through.
- If you notice the cake becoming too dark while baking, loosely tent the pan with aluminum foil. Bake time may be longer.
- Cover the cake and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
More recipes for fall baking!
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Upside-Down Pear Cake
Ingredients
Honey Cinnamon Sauce
- ⅓ cup honey
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
Cake
- 2 pears peeled and cut into ⅛ inch slices
- 3 cups blanched finely ground almond flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 3 large eggs at room temperature
- ⅔ cup pear sauce see notes below
- ¼ cup honey
- 2 Tablespoons olive oil
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 325F. Grease a 9 inch round cake pan and line the bottom with parchment paper.
- Stir the honey sauce ingredients together in a small bowl and pour into the cake pan. Arrange the pear slices in the pan in whatever kind of design you'd like (in my opinion, the more pears the better). Set aside.
- Whisk the dry and wet ingredients in separate bowls, then pour the wet ingredients into the dry. Mix until well combined. The batter will be fairly thick.
- Scrape the batter into the prepared cake pan and use a spatula or knife to evenly spread the top. Be sure to do this step gently so as not to disturb the design of the pears.
- Tap the cake pan a few times on the counter before placing on the center rack of the oven. Bake for 38 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean and the top is lightly browned.
- Allow to rest at room temperature for 15 minutes before gently running a knife around the cake to loosen from the pan. Place a plate or baking dish over the pan and quickly flip it over, the cake should slide right out.
- Slice and serve the cake once cooled. Enjoy!
Notes
- Use my recipe for Pear Sauce. The sauce can be made up to 3 days prior to baking.
- Loosely tent the pan with aluminum foil if it begins to brown too quickly.
- Store covered on the counter for up to 3 days or in the refrigerator for up to 5 days.
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