This delicious pear and almond upside down cake combines fresh pears cooked in a cardamom-scented brown sugar syrup with a cinnamon-spiced almond and buckwheat sponge, to create a comforting dessert that is naturally gluten-free (but loved by gluten-eaters too!).
Serve this pear cake with a scoop of vanilla ice cream and extra cardamom-scented toffee sauce poured over for a comforting dessert that suits a weekday dinner just as much as when entertaining. Any leftovers can be enjoyed as a cake.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Pears – you want ripe pears for this recipe, but not overly ripe as they will become mushy. They should give a little when pressed. I have tested this cake using both Bartlett and Beurre Bosc and they work equally as well.
- Almond meal – you may know it as ground almonds. The finer almond flour can also be used in this cake
- Buckwheat flour – despite its name, this flour doesn’t contain any wheat – or gluten. This earthy, slightly nutty flavoured flour can be found in the baking aisle with the other flours.
My recipe tips
- If you cook this for longer than the recipe states – don’t worry! My old oven – which has thankfully just been replaced – had a misshap when I originally photographed this cake and burnt the top of it. Not wanting to waste it I served it up to the family and it actually still tasted pretty good, although was a little dry!
- Don’t like cardamom? Just leave it out!
Serving Ideas
This cake is delicious served warm with a scoop of ice cream, drizzled with the extra sauce. However you can enjoy it cold,
Make ahead/storage
I do think this cake is best served on the day it is made, however it will keep at room temperature in a cool room for up to 3 days in an airtight container.
Why not try…
You may also like these other gluten-free cake recipes:
Pear Upside Down Cake
Author: Robyn
This delicious pear and almond upside down cake combines fresh pears cooked in a brown sugar syrup with an almond and buckwheat sponge to create a comforting dessert that is naturally gluten free.
Gluten Free
Equipment
- large heavy based shallow pan
- 21cm / 8 inch round cake tin
Ingredients
- 2 large ripe pears peeled, cored.
- 50 g butter
- 80 g soft brown sugar
- 1 lemon juiced
- 2 green cardamom pods
Almond Cake
- 100 g butter softened
- 80 g soft brown sugar
- 2 eggs size extra large / large
- 90 g almond meal / ground almonds
- 15 g buckwheat flour
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- pinch salt
Instructions
- Grease and line a 21cm / 8 inch round cake tin with baking paper.
- Preheat the oven to 180℃ fan / 200℃ / 392℉
- Quarter the peeled and cored pears, then cut each quarter into thirds lengthways (if the pears are very hard and unripe, cut each quarter into 4).
- Place a large heavy based frying pan over medium heat and add the butter.
- Once the butter has melted, add the pears cut side down. Crush the cardamom pods and add to the pan, then sprinkle over the brown sugar and squeeze over the lemon juice.
- Simmer gently for 8-10 minutes (depending on the ripeness of the pear) until the pears are just tender and a caramel sauce has formed around them.
- Place the pears cut side up in an even layer in the bottom of your lined tin. Spoon over 1 tablespoon of the sauce, leaving any leftover sauce for spooning over the cake when serving.
Make the almond buckwheat sponge
- In a large bowl mix the almond meal / ground almonds with the buckwheat flour, ground cinnamon, baking powder and pinch of salt.
- In another large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time and beat in, then add the dry ingredients and mix until combined.
- Spoon the batter over the pears and place into the preheated oven.
- Bake for 35-40 minutes until a skewer inserted into the middle comes out clean.
- Sit for 10-15 minutes before turning out. Serve whilst warm with ice cream and any leftover caramel sauce spooned over.
- Leftovers will keep in an airtight container at room temperature in a cool room for up to 3 days, otherwise store it in the fridge.
Notes
- Eggs – I use size extra large eggs in Australia, which is equivalent to size large eggs in the UK (size extra large in the US).
- Pears – you want ripe pears for this recipe, but not overly ripe as they will become mushy. They should give a little when pressed. I have tested this cake using both Bartlett and Beurre Bosc and they work equally as well.
- Almond meal – you may know it as ground almonds. The finer almond flour can also be used in this cake
- Buckwheat flour – despite its name, this flour doesn’t contain any wheat – or gluten. This earthy, slightly nutty flavoured flour can be found in the baking aisle with the other flours.
Nutrition
Calories: 242kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 65mgSodium: 177mgPotassium: 66mgFiber: 2gSugar: 16gVitamin A: 425IUVitamin C: 6mgCalcium: 82mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 2 large ripe pears peeled, cored.
- 50 g butter
- 80 g soft brown sugar
- 1 lemon juiced
- 2 green cardamom pods
Almond Cake
- 100 g butter softened
- 80 g soft brown sugar
- 2 eggs size extra large / large
- 90 g almond meal / ground almonds
- 15 g buckwheat flour
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- pinch salt
Instructions
- Grease and line a 21cm / 8 inch round cake tin with baking paper.
- Preheat the oven to 180℃ fan / 200℃ / 392℉
- Quarter the peeled and cored pears, then cut each quarter into thirds lengthways (if the pears are very hard and unripe, cut each quarter into 4).
- Place a large heavy based frying pan over medium heat and add the butter.
- Once the butter has melted, add the pears cut side down. Crush the cardamom pods and add to the pan, then sprinkle over the brown sugar and squeeze over the lemon juice.
- Simmer gently for 8-10 minutes (depending on the ripeness of the pear) until the pears are just tender and a caramel sauce has formed around them.
- Place the pears cut side up in an even layer in the bottom of your lined tin. Spoon over 1 tablespoon of the sauce, leaving any leftover sauce for spooning over the cake when serving.
Make the almond buckwheat sponge
- In a large bowl mix the almond meal / ground almonds with the buckwheat flour, ground cinnamon, baking powder and pinch of salt.
- In another large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time and beat in, then add the dry ingredients and mix until combined.
- Spoon the batter over the pears and place into the preheated oven.
- Bake for 35-40 minutes until a skewer inserted into the middle comes out clean.
- Sit for 10-15 minutes before turning out. Serve whilst warm with ice cream and any leftover caramel sauce spooned over.
- Leftovers will keep in an airtight container at room temperature in a cool room for up to 3 days.
Notes
- Eggs – I use size extra large eggs in Australia, which is equivalent to size large eggs in the UK (size extra large in the US).
- Pears – you want ripe pears for this recipe, but not overly ripe as they will become mushy. They should give a little when pressed. I have tested this cake using both Bartlett and Beurre Bosc and they work equally as well.
- Almond meal – you may know it as ground almonds. The finer almond flour can also be used in this cake
- Buckwheat flour – despite its name, this flour doesn’t contain any wheat – or gluten. This earthy, slightly nutty flavoured flour can be found in the baking aisle with the other flours.
Nutrition
Calories: 242kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 65mgSodium: 177mgPotassium: 66mgFiber: 2gSugar: 16gVitamin A: 425IUVitamin C: 6mgCalcium: 82mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 2 large ripe pears peeled, cored.
- 50 g butter
- 80 g soft brown sugar
- 1 lemon juiced
- 2 green cardamom pods
Almond Cake
- 100 g butter softened
- 80 g soft brown sugar
- 2 eggs size extra large / large
- 90 g almond meal / ground almonds
- 15 g buckwheat flour
- 1½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- pinch salt
Instructions
- Grease and line a 21cm / 8 inch round cake tin with baking paper.
- Preheat the oven to 180℃ fan / 200℃ / 392℉
- Quarter the peeled and cored pears, then cut each quarter into thirds lengthways (if the pears are very hard and unripe, cut each quarter into 4).
- Place a large heavy based frying pan over medium heat and add the butter.
- Once the butter has melted, add the pears cut side down. Crush the cardamom pods and add to the pan, then sprinkle over the brown sugar and squeeze over the lemon juice.
- Simmer gently for 8-10 minutes (depending on the ripeness of the pear) until the pears are just tender and a caramel sauce has formed around them.
- Place the pears cut side up in an even layer in the bottom of your lined tin. Spoon over 1 tablespoon of the sauce, leaving any leftover sauce for spooning over the cake when serving.
Make the almond buckwheat sponge
- In a large bowl mix the almond meal / ground almonds with the buckwheat flour, ground cinnamon, baking powder and pinch of salt.
- In another large bowl, beat the butter and sugar until fluffy. Add the eggs one at a time and beat in, then add the dry ingredients and mix until combined.
- Spoon the batter over the pears and place into the preheated oven.
- Bake for 35-40 minutes until a skewer inserted into the middle comes out clean.
- Sit for 10-15 minutes before turning out. Serve whilst warm with ice cream and any leftover caramel sauce spooned over.
- Leftovers will keep in an airtight container at room temperature in a cool room for up to 3 days.
Notes
- Eggs – I use size extra large eggs in Australia, which is equivalent to size large eggs in the UK (size extra large in the US).
- Pears – you want ripe pears for this recipe, but not overly ripe as they will become mushy. They should give a little when pressed. I have tested this cake using both Bartlett and Beurre Bosc and they work equally as well.
- Almond meal – you may know it as ground almonds. The finer almond flour can also be used in this cake
- Buckwheat flour – despite its name, this flour doesn’t contain any wheat – or gluten. This earthy, slightly nutty flavoured flour can be found in the baking aisle with the other flours.
Nutrition
Calories: 242kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 65mgSodium: 177mgPotassium: 66mgFiber: 2gSugar: 16gVitamin A: 425IUVitamin C: 6mgCalcium: 82mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!