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.
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.
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 is pretty satisfying. A lovely upside down pear cake that is moist, delicious, and lightly spiced.Print
- 2 and 1/2 cups almond flour (like this)
- 1 tsp baking soda
- 1/2 tsp cinnamon powder
- 1/2 tsp powdered ginger (like this)
- 1/4 tsp celtic sea salt (I use this one)
- 3/4 cup full fat coconut milk (where to buy BPA and additive free coconut milk)
- 6 TBS coconut oil, melted (like this)
- 3 eggs, beaten (preferably from pastured chickens)
- 1/2 cup RAW honey (like this one)
- 1 tsp vanilla extract
- 3 pears, peeled, cored, and thinly sliced
FOR HONEY GLAZE TOPPING:
- 2 TBS coconut oil, ghee, or butter
- 1/4 cup honey
- 1/8 tsp cardamom powder (like this)
- Preheat oven to 350’F
- Mix dry ingredients (almond flour, baking soda, cinnamon, ginger, and salt)
- In another bowl, mix wet ingredients (coconut milk, melted coconut oil, eggs, honey, and vanilla)
- In a cast iron skillet on the stove top over low heat, melt fat of choice for glaze. 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!)
- 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.
- Allow cake to cool at least 30 minutes, run a knife along edge to loosen, and gracefully flip skillet over onto a plate. ENJOY!
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.
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