This pear upside down cake recipe is bursting with flavor! A gluten free and low carb dessert that is perfectly “peared” (pun intended) with garam masala.
Bosc Pears
Bosc pears are easy to differentiate between all others. Their alluring golden-brown flesh sets them apart. They are a crisp variety and can sometimes be difficult to determine their ripeness. Checking the “neck” of the Bosc is the simplest way to test if they have reached a ripened state.
Pear Upside Down Cake Recipe Directions
Preheat oven to 325°.
Weigh or measure (preferable to measure) all of the ingredients and set aside.
Combine the almond flour, Swerve confectioners, baking powder, garam masala and salt together in a large bowl or in a stand mixer with a paddle attachment and mix together.
In a separate bowl, combine the eggs, heavy cream, sour cream and vanilla together and whisk the ingredients together. Slowly incorporate the wet ingredients into the dry ingredients.
Slice the pears into thin slices or medium dice and set aside.
Melt the butter in the microwave or a saucepan, transfer to an 8” cake pan and combine with the Swerve brown.
Layer the pears over the top of the butter mixture in desired pattern. (All you artistic people out there, this is a great opportunity to show off the pears with a beautiful design.)
Spoon the batter over the top of the pears and spread out evenly using an offset spatula.
Bake in the oven for forty-five minutes or until the batter passes a toothpick test.
Upside Down Cake Nutrition
Each serving of this delectable dessert contains approximately 6 grams of net carbs, 4.9 grams of protein, 10.2 grams of fat, and 198 calories.
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Pear Upside Down Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This gluten free and low carb cake is perfectly “peared” with garam masala.
Ingredients
For the Batter:
160 grams or 1 1/2 cups almond flour
60 grams or 1/3 cup Swerve confectioners
1 tsp baking powder
2 tsp garam masala
1/4 tsp kosher salt
2 eggs or 90 grams
46 grams or 3 T heavy cream
46 grams or 3 T sour cream
1 tsp vanilla
For the base:
4 Tablespoons butter
6 Tablespoons Swerve brown
2 Bosc pears, sliced thin or medium dice
Instructions
Preheat oven to 325°
Combine the almond flour, Swerve confectioners, baking powder, garam masala and salt together in a large bowl or in a stand mixer with a paddle attachment and mix together.
In a separate bowl, combine the eggs, heavy cream, sour cream and vanilla together and whisk the ingredients together.
Slowly incorporate the wet ingredients into the dry ingredients.
Melt the butter in the microwave or a saucepan, transfer to an 8” cake pan and combined with the Swerve brown.
Layer the sliced or diced pears over the top of the butter mixture in desired pattern.
Spoon the batter over the top of the pears and spread out evenly using an offset spatula.
Bake in the oven for forty-five minutes or until the batter passes a toothpick test.
Nutrition
- Serving Size: 1 slice
- Calories: 198
- Fat: 10.1
- Carbohydrates: 6
- Protein: 4.9
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