Cassava Flour Caramel Pear Upside Down Cake (Paleo, Nut Free)
Caramel Pear Upside Down Cake made with cassava flour is a beautiful, dense and warm flavored cake made with Bosc pears. It's a Gluten Free, Dairy Free, Vegetarian and Paleo recipe.
Have you ever been scrolling through Instagram or Pinterest, admiring all of the amazing desserts, sweets, dishes... then all of a sudden you look down and realize you drooled on your shirt? Oh, that's just me? Cool, let's move on then.
So a couple weeks ago, the above situation definitely didn't happen. And while I was not drooling, I realized how many of these insanely delicious looking photos are actually really, really easy recipes to make. I wanted to do something like that. I mean, who doesn't want to create a fancy looking dish that makes everyone think you took 75 years on it when really it took 10 minutes? Nobody. That's who. Because we all want people to think we are just effortlessly graceful in the kitchen.
I like to think I am a good experimental chef in the kitchen, but they don't always turn out. For instance, I've got some gingerbread cinnamon roll wannabes in the oven right now. The texture was all sorts of jacked up and it was a struggle to get them rolled and sliced. Now I'm just crossing my fingers, praying to the Paleo baking gods that they come down and bless them into at least being tasty, even if they are ugly. While tonight's test didn't go the greatest, I do have my great successes. This cake is one of them.
I've always wanted to try and upside down cake because they always look so damn pretty. When Kyle was away for work, I decided to try my hand at an upside down pear cake. I covered them with vegan friendly, refined sugar free caramel sauce. When it came to the cake, I used cassava flour from Otto's Naturals. I am seriously in love with this stuff, but I try not to bake with it too much because I know it's not easily accessible to everyone. If you decide to try this recipe with another grain free flour, like almond flour, I really can't guarantee how it will turn out. But, if you do make it that way, definitely let me know for others! You could also try subbing in a double batch of my vanilla cupcake batter as the cake for this, which uses coconut flour and tapioca starch. You'll have to monitor the baking closely on this one since I haven't actually attempted it yet! That being said, I do recommend you pick up some cassava flour, because it's bomb.
Now, back to my cake. It's a quick recipe to make and will look beautiful the second you take it out of the pan. You'll be able to amaze everyone at your weeknight dinner party, holiday gathering, celebration, or just yourself when you decide to eat it at 1am on a Saturday. Definitely speaking from experience there. Get baking and let me know your thoughts!
- 2-3 lg Bosc pears, peeled & sliced 1/4" thick
- 1 1/2 cups cassava flour
- 1/2 cup coconut sugar
- 1 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp allspice
- 3 eggs, whisked
- 4 tbs coconut oil or butter, melted
- 3/4 cup coconut milk
- 1/2 cup maple syrup
- 2 tsp lemon juice
- 2 tsp vanilla
- 1/4 cup coconut sugar
- 1/4 cup coconut milk
- 1/4 tsp vanilla
- 2 tbs water
- 1 tsp tapioca starch
- 1/2 tsp sea salt