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–+ servings

Caramel Upside-Down Pear Cake 🍐🍯✨

This Caramel Upside-Down Pear Cake is cozy, buttery, and made with almond flour for the perfect soft crumb. Sweet pears bake right into a layer of rich caramel drizzle that turns glossy and golden when flipped. It’s naturally gluten-free, perfectly spiced with cinnamon and ginger, and every bite tastes like fall comfort in cake form.
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Servings 12 servings

Ingredients
  

  • 2-3 tbsp caramel sauce drizzle
  • 2 pears, pealed (optional) and sliced thin
  • 2 tbsp coconut sugar to sprinkle over pears
  • 3 cups blanched finely ground almond flour
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3 large eggs at room temperature
  • 2/3 cup pear sauce OR applesauce
  • 1/4 cup honey
  • 2 tbsp olive oil
  • 2 tsp vanilla extract
  • 1 tsp lemon juice

Instructions
 

  • Preheat oven to 325°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
    Add the caramel drizzle: Stir the caramel sauce in a small bowl and pour into the cake pan.
  • Arrange the pears: Layer the pear slices over the caramel in any design you’d like — and honestly, the more pears the better. Sprinkle over coconut sugar. Set aside.
  • Mix the dry ingredients: In a large bowl, whisk together the almond flour, salt, baking soda, cinnamon, and ginger.
    Mix the wet ingredients: In a separate bowl, whisk together the eggs, pear sauce, honey, olive oil, vanilla, and lemon juice until smooth.
  • Combine: Pour the wet ingredients into the dry and mix until well combined — the batter will be fairly thick.
    Bake: Scrape the batter into your prepared pan and gently spread the top with a spatula to avoid disturbing your pear design. Tap the pan on the counter a few times to release any air bubbles.
  • Bake on the center rack for 38–45 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
  • Cool & flip: Let the cake rest at room temperature for 15 minutes, then gently run a knife around the edge to loosen it. Place a plate or baking dish over the pan and flip quickly — the cake should slide right out.
    Slice and serve once cooled. Enjoy warm, room temp, or even chilled from the fridge!
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