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Tuesday, 5 August 2014

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




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