Pear Upside Down Cake
Serves: 6-8 servings
Pear Topping
  • 2 ripe pears, such as Bosc
  • 1 tbsp ghee or coconut oil, melted
  • 1 tbsp coconut sugar
  • ¼ tsp cinnamon
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp sea salt
  • 1 cup full fat coconut milk
  • 6 eggs, room temperature
  • ¼ cup maple syrup
  • 2 tbsp molasses
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees F, and line the bottom of a 9-inch spring foam cake pan with parchment paper cut into a circle.
  2. Peel, core, and quarter the pears lengthwise. Slice the pears lengthwise into into ¼ inch thick pieces.
  3. Place the pear slices in a large bowl, and coat with ghee.
  4. Add coconut sugar and cinnamon and gently toss together.
  5. Place the pears in a flat layer in the cake pan by overlapping them slightly and fanning them out, creating a spiraled pattern.
  6. In a large mixing bowl, stir together coconut flour, baking soda, ground cinnamon, ground ginger, and sea salt.
  7. In a separate bowl, whisk together coconut milk, eggs, maple syrup, molasses, and vanilla extract.
  8. Pour wet ingredients into the dry and stir together to combine well.
  9. Pour the batter into the cake pan over the pears, and smooth out the top.
  10. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
  11. Cool on a wire rack for 10 minutes, then invert the cake on to a plate.
  12. Remove the side of the pan and cool for another 10 minutes.
  13. Cut into slices and serve.
Recipe by Empowered Sustenance at