Gluten Free Upside Down Pear Cake
We had nice pears and I decided to make upside-down pear cake. Fast and simple, done many times, no thinking required.
I changed the quantity of some ingredients because I have chosen to use 26 cm spring form pan to lay sliced pears on the bottom. They would not fit into smaller 16 cm spring form pan. It was very easy to turn the cake over, and pears did not stick to the bottom at all. You could probably make the same pie with apples or peaches with excellent results.
50g. + 2 tablespoons butter
2 peeled pears
1 tablespoon of vanilla essence
100 g sugar + 2 tablespoon of granulated sugar
1 tablespoon lemon juice
250 gr. Gluten Free flour
1 teaspoon baking powder
A pinch of salt
200 gr. of milk
In a bowl whisk together: flour, baking powder and salt. Stir to combine.
In a small bowl, stir together the milk (the milk should be at room temperature), lemon juice, eggs and vanilla essence.
Beat the butter and sugar until light and fluffy, about 1 minute.
Add the milk mixture. Add the flour mixture, and beat until the mixture is smooth, about 2 minutes.
Spread the batter over the pears in the pan.
Bake for about 30-35 minutes, or until toothpick at the center comes out clean and edges are browned.
Take the sides of the spring form, press the cake plate or cake board to the top of the cake and turn it over.
Carefully remove the bottom of the spring form. It tasted better when completely cooled down when vanilla and lemon flavors came through.
After the cake has cooled a bit, invert it onto a serving plate (or cake stand, if you’re feeling fancy). Would be lovely with a cup of tea, enjoy your gorgeous Pear Cake!
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