Pear Upside Down Cake (SCD, Paleo, Dairy-Free, Gluten-Free)

• The perfect cake to have with coffee or tea
• Easily make it dairy-free by substituting coconut oil
• Use any fruit you like - pineapple's awesome!
• Makes one 8 1/2" cake

Top Glaze

25g butter (or coconut oil for dairy-free)
1 tablespoon honey

Cake

1 pear (I used the brown Bosc kind), cored and sliced very thin
2 cups almond meal

1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

3 eggs

1 teaspoon SCD-safe vanilla
3 tablespoons coconut oil
3 tablespoons honey
1 tablespoon apple cider vinegar

Finishing Glaze

2 teaspoons honey

-Preheat oven to 180C/375F
-Line the bottom of an 8 1/2" springform pan with baking paper

-Melt the Top Glaze ingredients together and spread evenly over the bottom of the pan

-Line pear slices up in a pretty pattern (I arranged them into a circle, overlapped each slice slightly)

-Melt together the 3 tablespoons of honey and 3 tablespoons of coconut oil

-Combine all cake ingredients in a mixing bowl

-Pour batter into the pan over the pear slices

-Bake for 30 minutes

-Allow to cool, remove the sides of the springform pan, carefully flip it over onto a plate then peel off the baking paper

-Melt the last 2 teaspoons of honey and brush it all over the cake