• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Life of Happenstance
  • Home
  • Recipe Index
  • Blog
    • Lifestyle
    • Favorite Products
  • About Me!
    • Contact Me
    • Terms & Disclosures
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Blog
  • About Me!
  • Contact Me
  • Terms & Disclosures
  • Privacy Policy
×

Home » Dessert Recipes

Upside-Down Pear Cake

Published: Sep 12, 2021 · Modified: Jan 5, 2022 by Jennifer Brown · This post may contain affiliate links · Leave a Comment

Share this recipe with others!
Jump to Recipe Print Recipe

This upside-down paleo pear cake is incredibly moist. It's flavored with juicy pears, and spiced with cinnamon and ginger. This simple and beautiful fall cake recipe is SCD, paleo, gluten free, grain free, dairy free, and refined sugar free.

The cake on a white plate.

When fall comes around it seems like pumpkins and apples get all of the glory, but I always make sure to add a new pear recipe every year!

My Pear and Havarti Tart and Prosciutto Wrapped Pears are always popular recipes this time of year and since I'm currently on a cake kick, I figured this upside-down paleo pear cake would be a great addition!

A slice of paleo pear cake on a white plate.

The cake is made with almond flour, spiced with ground cinnamon and ginger, sweetened with honey, and flavored with ripe, juicy pears to make a delicious and beautiful cake!

Ingredients

The cake ingredients on a table; almond flour, olive oil, pears, pear sauce, honey, eggs, lemon juice, salt, cinnamon, baking soda, ground ginger, and vanilla extract.

Almond Flour - For best results, use blanched finely ground almond flour.

Olive Oil - Melted coconut oil can be substituted for olive oil.

Pear Sauce - The process for making pear sauce is very simple and the directions are in my Pear Sauce Recipe post. The pear sauce can be made up to 3 days prior to baking.

Pears - Use your favorite type of pear, just be sure they're ripe for maximum flavor.

NOTE: The photo shows two eggs but the recipe calls for three!

Step-by-step directions

Grease a 9-inch round cake pan then line the bottom with parchment paper.

Peel and cut the pears into thin slices (photo 1).

In a small bowl stir together honey, ground cinnamon, and ground ginger. Pour the sauce into the cake pan and evenly spread it along the bottom (photo 2).

Arrange the pear slices in the cake pan in whatever design you'd like (photo 3). Remember that this is going to end up being the top of your cake, so take your time and make it pretty!

A nine photo collage showing how to make the cake. Photo one; sliced pears on a wood cutting board. Photo two; spreading the honey sauce with a spoon in the cake pan. Photo three; the sliced pears arranged in circles in the cake pan. Photo four; the dry ingredients in a white bowl. Photo five; the wet ingredients in a white bowl. Photo six; pouring the wet ingredients into the dry. Photo seven; the batter mixed. Photo eight; spreading the batter into the cake pan. Photo nine; the cake pan filled with the batter.

Whisk the dry and wet ingredients in separate bowls (photos 4 and 5).

Pour the wet ingredients into the bowl of dry ingredients and mix until well combined, the batter will be fairly thick (photos 6 and 7).

Scrape the batter into the cake pan and use a knife or spatula to evenly and gently spread it (photos 8 and 9).

Give the cake pan a few taps on the kitchen counter before popping into a preheated oven for 38 to 45 minutes or a toothpick inserted into the center of the cake comes out clean.

An overhead photo of the cake on a white plate on a light pink table.

Allow to cool in the pan for 15 minutes before inverting the cake onto a plate or serving dish.

Serve as is or with a drizzle of Caramel Sauce. Hope you enjoy!

Cake Tips:

  • Pears typically have a light flavor. Using ripe pears will help ensure the flavor comes through.
  • If you notice the cake becoming too dark while baking, loosely tent the pan with aluminum foil. Bake time may be longer.
  • Cover the cake and store at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Slices of cake on white plates along with a cup of coffee and a gray kitchen towel.

More recipes for fall baking!

  • Spice Cake with Pumpkin Frosting
  • Pumpkin Blondies
  • Cranberry Apple Crumble
  • Pumpkin Whoopie Pies

If you’ve made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!

Follow me on facebook and instagram . Tag @alifeofhappenstance and #alifeofhappenstance so I can see your yummy creations!

Did you know I have a YouTube channel! SUBSCRIBE to watch all of my recipe videos!

The upside-down paleo pear cake on a white plate surrounded by purple flowers, white plates, and a gray kitchen towel.

Upside-Down Pear Cake

by: Jennifer Brown
This upside-down paleo pear cake is incredibly moist, flavored with juicy pears, and spiced with cinnamon and ginger. It's a simple and beautiful fall cake recipe that's SCD, paleo, gluten free, grain free, dairy free, and refined sugar free.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 38 mins
Course Dessert
Cuisine American
Servings 10
Calories 327 kcal

Ingredients
  

Honey Cinnamon Sauce

  • ⅓ cup honey
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger

Cake

  • 2 pears peeled and cut into ⅛ inch slices
  • 3 cups blanched finely ground almond flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 3 large eggs at room temperature
  • ⅔ cup pear sauce see notes below
  • ¼ cup honey
  • 2 Tablespoons olive oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice

Instructions
 

  • Preheat oven to 325F. Grease a 9 inch round cake pan and line the bottom with parchment paper.
  • Stir the honey sauce ingredients together in a small bowl and pour into the cake pan. Arrange the pear slices in the pan in whatever kind of design you'd like (in my opinion, the more pears the better). Set aside.
  • Whisk the dry and wet ingredients in separate bowls, then pour the wet ingredients into the dry. Mix until well combined. The batter will be fairly thick.
  • Scrape the batter into the prepared cake pan and use a spatula or knife to evenly spread the top. Be sure to do this step gently so as not to disturb the design of the pears.
  • Tap the cake pan a few times on the counter before placing on the center rack of the oven. Bake for 38 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean and the top is lightly browned.
  • Allow to rest at room temperature for 15 minutes before gently running a knife around the cake to loosen from the pan. Place a plate or baking dish over the pan and quickly flip it over, the cake should slide right out.
  • Slice and serve the cake once cooled. Enjoy!

Notes

  • Use my recipe for Pear Sauce. The sauce can be made up to 3 days prior to baking. 
  • Loosely tent the pan with aluminum foil if it begins to brown too quickly. 
  • Store covered on the counter for up to 3 days or in the refrigerator for up to 5 days. 
The nutritional information calculated in this recipe are just an estimate. The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen

Nutrition

Calories: 327kcalCarbohydrates: 31gProtein: 9gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 56mgSodium: 365mgPotassium: 89mgFiber: 5gSugar: 23gVitamin A: 95IUVitamin C: 2mgCalcium: 87mgIron: 2mg
Keyword almond flour pear cake, gluten free upside down pear cake, paleo pear cake, upside-down pear cake
Did you make this recipe?Let me know how it was by leaving a comment and star rating below!

Pin it for later!

This upside-down paleo pear cake is incredibly moist, flavored with juicy pears, and spiced with cinnamon and ginger. It's a simple and beautiful fall cake recipe that's SCD, paleo, gluten free, grain free, dairy free, and refined sugar free.

Share this recipe with others!
« Zucchini Carrot Muffins
Apple Butter »

Reader Interactions

Leave a Comment! Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe!




Primary Sidebar

Welcome! Years ago I was diagnosed with an autoimmune disease and found symptom relief by following the specific carbohydrate diet (SCD). Here you'll find deliciously healthy, whole food recipes that can be enjoyed by all!

More about me →

Most Popular Recipes

  • Almond Flour Crackers
  • Almond Flour Coconut Cake
  • Zucchini Carrot Muffins
  • Vanilla Almond Flour Cake

Spring Recipes

  • Lemon Almond Flour Cake
  • Strawberry Almond Flour Cake
  • Paleo Lemon Tart
  • Coconut Cupcakes with Coconut Icing

Footer

↑ back to top

About

  • About Me
  • Privacy Policy
  • Terms & Disclosures
  • Accessibility Policy

Newsletter

Sign up!

Contact

  • Contact

A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate I earn from qualifying purchases.

COPYRIGHT © 2021 A LIFE OF HAPPENSTANCE