I really love Thanksgiving, but now that it’s over, it’s CHRISTMAS TIME! Yay! We just have 4 short weeks to coziness and time off work. It’s just the best. With the holidays come treats, lots and lots of treats! I am so thankful that the past few years I’ve been able to make treats that don’t make me feel sick. I can enjoy the best of the season, and still feel my best!
Last year I posted lots of cookie recipes, this year I’m going big. I already posted one of my favorite holiday desserts, pumpkin pie. Ugh, I just love it. Now it’s up for you all to enjoy, too. But I’ve got even more holiday desserts coming. First up, this gingerbread version of upside down cake topped with juicy pears and of course a caramely blend of coconut sugar and butter.
I don’t really know what else to say about this cake except that it’s delicious and you need to make it. Even if you’re not a big pear fan, they’re great on this cake. But I guess if you must you can substitute apples, but no guarantee on the deliciousness. This was a hit at a Friendsgiving I recently took it to, so maybe your friends will love it, too!
So, this holiday season, change it up a bit and try this zesty, fruity, Pear Ginger Upside Down Cake. Also, comment below and tell me what your favorite holiday treats are, or your favorite holiday traditions. I hope you have a wonderful holiday season!
Pear Ginger Upside Down Cake
1/4c coconut sugar
1 pear, peeled and sliced thin
1/2c arrowroot starch
2T maple syrup
1 1/2T butter, melted
1/2t vanilla extract
1 1/2c almond flour
1 1/2T coconut flour
3/4t baking soda
1/8t cream of tartar
2t ginger powder
Preheat the oven to 350 degrees.
To an 8” round pan, add the coconut sugar and 2T butter. Put it in the oven for 3 or 4 minutes, until the butter is melted.
Remove the pan from the oven and quickly mix together the melted butter and coconut sugar.
Place the thinly sliced pear over the sugar mixture.
To the bowl of a mixer, add the applesauce, arrowroot, egg, syrup, molasses, 1 1/2T melted butter, vanilla extract, and salt and mix until smooth. Scrape down the sides and mix again.
In a small bowl, whisk together the remaining dry ingredients.
Add the dry ingredients to the mixer and slowly mix all ingredients together, then adjust the speed to medium-high and beat for about 1 minute.
Carefully pour the batter into the pan over the pear slices.
Bake the cake at 350 for 30-35 minutes, or until a toothpick comes out mostly clean.
Remove the cake from the oven, and use a knife to carefully separate the edges from the side of the pan.
Put a plate upside down on top of the cake pan, then flip it, allowing the cake to fall down onto the plate. If any pears stuck to the pan carefully peel them off and replace them on the top of the cake.
Allow the cake to cool before serving, and top it with some whipped cream or ice cream or even a dab of leftover cranberry sauce.
If you decide to make this cake, snap a pic for me! I wanna see it, so tag me on instagram at #ideatthatfoodtoo. Or, click the image below to Pin this recipe and save it for later!