It’s been a while since I’ve had a leisurely afternoon to play around in the kitchen without expectations or a deadline. Well, today it happened AND what’s even more exciting: the recipe panned out!
This pear upside down cake has a coffee cake, fluffy texture with the most gooey, caramelized pears on top (or bottom, depending how you look at it!), and the perfect amount of crunchy pecans. It’s gluten free, (easily also dairy free), and naturally sweetened as usual. I love a dessert that’s sweet enough for dessert, but light enough for an afternoon snack, and also healthy enough to be eaten for breakfast. We need OPTIONS, ya know?
INGREDIENTS:
For pears:
1/4 cup coconut sugar
2 tbsp butter (or coconut milk)
1/2 tsp cinnamon
1 tsp vanilla
pinch salt
2 pears, peeled & sliced
2 tbsp chopped pecans
For cake:
1 egg
2 tbsp melted coconut oil
2 tbsp applesauce, unsweetened
1/2 cup almond milk (or other milk)
1/2 cup maple syrup
1/8 tsp salt
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg
2 cups almond flour
1 tsp baking powder
1/4 cup chopped pecans
RECIPE:
Preheat oven to 350. Grease a 9 or 10 inch round pan (option to also line with parchment paper).
Peel + slice pears. Make the caramel by combining coconut sugar, butter, cinnamon, vanilla + salt in a small pot and heat on a low until fully mixed (a few minutes). Pour caramel into the pan and spread evenly around. It won’t cover the whole bottom completely and that’s ok! Add the pears to cover the whole bottom. And sprinkle with the 2tbsp of chopped pecans.
Make the cake by combining egg, melted (and cooled) coconut oil, applesauce, maple syrup, milk, salt, vanilla, cinnamon, and nutmeg.
Add in the almond flour + baking powder. And then lastly, the chopped pecans. Spread batter evenly. Cook for 30-40 minutes, until top is starting to brown and a toothpick comes out clean. Let cool for a few minutes and then carefully place a plate on top (upside down) and flip over to reveal your caramelized pear top.
*Note: I used a silicone pan, so the cooking time could be less or more depending on your vessel! Check after 30 minutes and go from there.
Will last a few days at room temp or up to a week in the fridge.