Pear Upside Down Cake
A Showstopper! This dessert is a showstopper! It's beautiful, tastes fantastic, and is easy to plate! We serve it warm with a little scoop of vanilla ice cream on the side and a caramel swirl around the plate. Add some cranberries and or apples for other variations!
Average Rating:
5 / 5, 0 votes

Servings: 1 Slice
Prep Time: 20 Minutes Minutes
Bake/Cook Time: 45 Minutes Minutes


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170 g


275 g

Granulated Sugar

3 large


1 tsp

Vanilla Extract

3/4 tsp

Almond Extract

188 g

Authentic Foods Steve's GF Cake Cake Flour Blend

3/4 tsp


1/4 tsp

Baking Soda

150 g

Sour Cream

200 g

Pears, peeled and diced 1/2 inch

1 whole

Pear, Peeled and sliced 1/4 inch

1/4 -1/3 cup



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Preheat oven to 350F still/ 325F convection.

Cut pears accordingly and reserve. As well-known Los Angeles baker and cookbook author, Nicole Rucker always says if they don’t have a lot of flavor, season them like you would a salad – only use a little salt, sugar and some acid like lemon juice – let the diced pear, marinate while you prepare the rest. Pears are Spray and line a 9” round cake pan with parchment and spray. Pour honey in the bottom of the pan then arrange the sliced pear in a single layer over the honey and set aside.

Cream butter and sugar till light and fluffy. Combine the remaining dry ingredients and blend. Add eggs one at a time blending well after each followed by the vanilla and almond extract. Fold in half the dries and blend gently until incorporated followed by sour cream then remaining dries. Scrape down the side of the bowl and make sure everything is evenly distributed. Gently fold in pears. Scoop batter over the honey and pears and smooth evenly. Bake for approximately 45 minutes. Once out of the oven let the cake cool approximately 10 minutes then turn out cake. Cool completely before serving.

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