Gluten-Free Upside-Down Pear Cake

Gluten-Free Upside-Down Pear Cake Recipe

Pear Layer

Cake Mixture

Preheat an oven to 180°C (350°F).
Grease and line the base of a 26cm (10.2 in) cake pan with baking paper.
In a pan, melt the brown sugar and butter. Stir until combined, then put to the side.
Layer the sliced pear in the cake tin in a spiral pattern. Pour the sugar mixture over the top of the sliced pears.
In a mixer, add the butter and caster sugar. Beat until light and fluffy.
Beat in the eggs one by one.
Sift together the gluten-free plain flour, baking powder, spices, and almond meal. Gently mix into the wet ingredients while also slowly pouring in the milk.
Pour cake batter into the prepared cake tin.
Bake in the oven for 1 ½ hours.
Allow to cool for 5 minutes in the cake tin.
Remove from tin and allow to cool.
Serve & Enjoy.

If the cake appears to be browning too much on the top, then cover with foil, so it is able to finish baking without burning.
As I mentioned above, it is best to use fresh pears and not tinned for this cake.
Adding cold eggs into the butter mixture may cause it to split. If this is the case, simply continue with preparing as it will not ruin your cake.
Ensure your baking powder is gluten-free as there are some brands that do have gluten in them.
Caster sugar is also known as superfine sugar or baker's sugar.

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