Pear upside-down cake is a staple in my diet now. It provides the sugar my body so craves now that there is no fruit in my diet (except for pears!). This recipe is an altered, RPAH elimination friendly (failsafe) version of the original I found here. The cake has a nice dense texture to it and is not too sweet which works well with both canned and fresh pears.
Pear upside-down cake
Gluten free, dairy free, soy free, failsafe
- 50g nuttelex
- 1/3 cup of brown sugar (not raw sugar)
- 2 pears (fresh or canned)
- 150g nuttelex
- 1 cup brown sugar
- 3 eggs
- 1 1/3 cups of GF self raising flour (soy free)
- 1 teaspoon baking powder
- Pre-heat oven to 160°C fan forced, 180°C convection oven. Line a cake tin with baking paper. If it is not waxy then you will also need to grease the pan.
- Slice the pear into 1/8ths and line them in the bottom of the baking pan in the design of your choice.
- In a small saucepan melt over low heat 50g nuttelex and 1/3 cup of brown sugar until sugar is dissolved. Then pour over the pears in the cake tin.
- In a mixing bowl, cream together 150g nuttelex and 1 cup brown sugar with an electric beater.
- Crack an egg in and beat. Repeat for the next two eggs.
- Using a spatula mix in the flour and baking powder, making sure there are no lumps.
- Transfer cake mix into the cake tin over the pears and sauce. Even it out and give it a few taps to get rid of air pockets. Bake for 30-40 minutes or until a skewer comes out clean.
- Let it cool for a few minutes before turning it over onto a serving plate.
If you like a bit more fruit try cutting the pears into 1/6ths (probably 3 pears). You could easily substitute in other allowed fruits at the top for something different and serve with some ice cream or vanilla custard.