Gluten Free Gingered Pear and Cranberry Upside Down Cake
Warmly spiced Gingered Pear and Cranberry Upside Down Cake with gluten free and traditional flour options. Deliciously moist, festive, and perfect for all occasions.
Ingredients
- ½ cup brown rice flour (150g)
- ½ cup white rice flour (130g)
- ¼ cup tapioca flour (30g)
- 6 tbsp potato starch (67g)
- 1½ tsp guar gum
- 1½ tsp baking powder
- ½ tsp ground nutmeg
- A dash of ground cloves
- 1 tbsp crystallized ginger (chopped)
- ¼ tsp salt
- ½ cup butter (1 stick/115g)
- ¾ cup sugar (165g)
- 1 tsp vanilla
- 1 large egg
- ⅔ cup milk (160ml)
Topping
- ¼ cup brown sugar (45g)
- ¼ cup butter (½ stick/57g)
- 2 tbsp crystallized ginger (chopped)
- 1 large pear (peeled, cored, and sliced thinly)
- ¼ cup fresh cranberries
Instructions
- Grease a 9 inch round cake pan.
To Make Topping
- Combine brown sugar and butter in a small saucepan. Cook and stir over medium heat until sugar has melted, about 3 minutes. Remove and pour evenly into cake pan. Sprinkle evenly with chopped crystallized ginger. Arrange pear slices and cranberries decoratively over sugar mixture. Set aside.
To Make Cake
- Pre-heat oven to 350°F (180°C). Combine flours, guar gum, baking powder, nutmeg, cloves, crystallized ginger, and salt in a medium sized bowl. Set aside.
- In a large bowl, beat butter, sugar, and vanilla at low speed for 1 minute. Add egg and beat another minute
- Add flour mixture and milk. Beat for about 30 seconds. Increase speed to high and beat for another minute.
- Spread batter evenly in cake pan over pears and cranberries. Bake for 50 minutes. Let cake stand in pan for 5 minutes.
- Invert cake onto plate, keeping plate and pan firmly pressed together. Replace any fruit stuck to the bottom of the pan.
- Serve warm or at room temperature.
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