About a million things, that’s what. Pear sauce (it’s in the crockpot right now!), Pear Gingerbread Men (probably happening tomorrow), or, in the case of today, Gluten Free Pear Gingerbread Upside Down Cake! Because it’s Fall, and I LOVE Fall! Thankfully, my wonderful mum came down and cut up all my pears for me so I could get on with dinner for her, dad, my husband, and me, but that’s a whole nother post. Today was really the proving grounds for if my new “Special Sweets Blend” g-free flour was up to scratch; and boy, was it ever! UNBELIEVABLE cake, just sayin’. I bit into it and felt like I’d achieved my purpose in life.
Gluten Free Upside Down Pear Gingerbread Cake
Ingredients (and all important steps will be in bold, just fyi, so read the whole recipe BEFORE you attempt it!)
2 1/2 c. of my Special Sweets Blend Flour
1 1/2 t. baking soda
2 t. ground cinnamon
2 t. ground ginger
1 t. ground allspice
1/2 t. salt
Mix it all together in a bowl. Gently, now.
Take springform pan (not necessary for the recipe, but fantastic if you like the prettiness of having the pears on top) and stick it into preheating oven (at 350 degrees F or 175 C) with 1/4 c. of butter or margarine in it. I learned while making it that putting a liquid in a springform pan w/o a cookie sheet/”jellyroll pan” underneath it is a bad idea. Use a cookie sheet underneath.
When you take it out of the oven (oven mitts!!), sprinkle brown sugar evenly all over the bottom. You’ll need about 3 good sized ripe pears (Bartlett pears are super tasty), cut into 1/4 inch slices (round slices, not wedges). Arrange artfully over the brown sugar.
Spray the exposed sides of the pan with Pam, or OO or whatever you use.
Beat 1/2 c. agave (dark, raw agave would taste amazing in this) and 1/2 c. softened butter/margarine in a mixing bowl until creamy, then beat in 1 egg and 3/4 c. brown sugar (or a cup of molasses if you so desire).
Mix the flour mixture by halves into the molasses mixture, then stir in 1 cup of hot water.
Scrape into springform pan on top of pear slices, spread around until even, and throw it (gently) into the oven (not forgetting to keep it on a pan to contain drippage).
Leave it for 50 minutes or until a knife inserted into the middle comes out clean.
Cool completely in the pan before inverting it skillfully onto a plate/serving dish/something fancy and removing the top pan.
I served mine with some dairy free Rich Whip that I’d spiced up with some cinnamon and about a teaspoon of vanilla.