Upside Down Pear Cake with cardamom honey glaze (grain free)

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pear cake

 

We don’t have an extremely large yard, but it’s an abundant one.  Apples, strawberries, blueberries, raspberries, grapes, figs, plums, elderberries,  and loads of veggies and herbs are gifted to us on a regular basis from our small little garden oasis.  And now the pears are coming in.  We have more pears this year than I’ve seen in years.  So, of course, I made a dessert.  Upside Down Pear Cake.

Screen shot 2013-08-10 at 9.17.57 PM

 

I can’t believe how many pears our amazing tree has given us this year.  In the past I have made pear sauce and dried pears but this year I just haven’t felt inspire to nor have I had the time, running after my two year old all day.  Needless to say, we have been eating tons of pears.  Little One eats several a day out of the big basket sitting on the kitchen floor.   I have been giving them away to anyone who comes over and bringing them to friends.  I also put a HUGE box of pears out on the street with a FREE PEARS sign on it.  Within 10 minutes, it was gone.  Yay!  Hopefully someone is making something yummy with them.

 

Screen shot 2013-08-10 at 9.11.23 PM

Our amazing tree

 

Now back to the Upside Down Cake.  I had never made one before.  It seemed simple enough.  And it was.  Slice the fruit, make the batter, and bake.  I added a little cardamom honey glaze to make it more interesting.  I was nervous to flip it over and amazed when it actually just slid out and sat perfectly on the plate.  It made me happy.  Baking usually does.

I used a cast iron skillet to bake the cake.  It made it easy to melt the cardamom honey glaze on the stove top and then to just slide it in the oven.  The whole thing was pretty satisfying.  A lovely cake that was moist,  delicious, and lightly spiced.

 

Upside Down Pear Cake

 

Ingredients:

FOR HONEY GLAZE TOPPING:

  • 2 TBS coconut oil, ghee, or butter
  • 1/4 cup honey
  • 1/8 tsp cardamom powder (like this)

 

Directions:

  1. Preheat oven to 350′F
  2. Mix dry ingredients (almond flour, baking soda,  cinnamon, ginger, and salt)
  3. In another bowl, mix wet ingredients (coconut milk, melted coconut oil, eggs, honey, and vanilla)
  4. In a cast iron skillet on the stove top, melt fat of choice for glaze over low heat.  Combine  1/4 cup honey and cardamom and pour into skillet, stirring, to make glaze.  Arrange pear slices over honey glaze in any design that you wish (get creative here!)
  5. Pour the wet ingredients into the dry and mix well to combine.  Pour cake mixture over pear slices and slide skillet into oven.  Bake for 25-30 minutes or until a toothpick/fork inserted in the middle comes out clean.
  6. Allow cake to cool at least 30 minutes, run a knife along edge to loosen, and gracefully flip skillet over onto a plate.  ENJOY!

 

5.0 from 2 reviews
Upside Down Pear Cake with cardamom honey glaze (grain free)
 
Author:
Ingredients
  • 2 and ½ cups almond flour
  • 1 tsp baking soda
  • ½ tsp cinnamon powder
  • ½ tsp powdered ginger
  • ¼ tsp celtic sea salt
  • ¾ cup full fat coconut milk
  • 6 TBS coconut oil, melted
  • 3 eggs, beaten (preferably from pastured chickens)
  • ½ cup honey
  • 1 tsp vanilla extract
  • 3 pears, peeled, cored, and thinly sliced
  • FOR HONEY GLAZE TOPPING:
  • 2 TBS coconut oil, ghee, or butter
  • ¼ cup honey
  • ⅛ tsp cardamom powder
Directions
  1. Preheat oven to 350'F
  2. Mix dry ingredients (almond flour, baking soda, cinnamon, ginger, and salt)
  3. In another bowl, mix wet ingredients (coconut milk, melted coconut oil, eggs, honey, and vanilla)
  4. In a cast iron skillet on the stove top over low heat, melt fat of choice for glaze. Combine ¼ cup honey and cardamom and pour into skillet, stirring, to make glaze. Arrange pear slices over honey glaze in any design that you wish (get creative here!)
  5. Pour the wet ingredients into the dry and mix well to combine. Pour cake mixture over pear slices and slide skillet into oven. Bake for 25-30 minutes or until a toothpick/fork inserted in the middle comes out clean.
  6. Allow cake to cool at least 30 minutes, run a knife along edge to loosen, and gracefully flip skillet over onto a plate. ENJOY!

 

 NOTE:

This recipe calls for full fat canned coconut milk.  Most brands come in packaging that may contain BPA and have additives like guar gum, which has been associated with digestive issues.  I highly recommend buying coconut milk that is BPA free and additive free.  THIS is the brand that I use.

 

 

Shared at Real Food Wednesday , Party Wave Wednesday , Allergy Free Wednesday Slightly Indulgent Tuesday , Fat TuesdayTasty Traditions , Gluten Free FridayThank Your Body Thursday  and Full Plate Thursday.

 

 

 
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Comments

  1. says

    We love Pears and what a great cake to try, it looks delicious. Thank you so much for sharing with Full Plate Thursday and have a great week.
    Come Back Soon!
    Miz Helen

  2. Janet says

    We also (in Humboldt County) have been inundated with pears this year. I made an upside down pear cake a month ago with a gingerbread type cake with molasses. It was fantastic. I’ll give your recipe a try too as I still have two huge bags of pears to go and the jam cupboard is already full. I’ll be drying some too. Thanks for your many inspirations!

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