Pear Upside- Down Cake

This is a nice cake to serve in the fall time.  The flavor of the cake is brought out by using apple cider, cinnamon and pears.  The glaze which has almond extract is the perfect amount of sweetness to top the cake.


1 cup oat flour
1/2 cup whole wheat pastry flour
3/4 cup spelt flour
1 T. ground flaxseed
2 t. baking powder
½ t. salt
1/3 cup maple syrup
½ cup apple cider
1/3 cup apple sauce
2 bosc pears
½ T. lemon juice
¼ cup dried cranberries

½ cup powder sugar
¼ t. almond extract
¼ t. pure vanilla
1 t. honey
2-4 t. almond milk

Pecan halves


Preheat oven to 350 degrees.  Line an 8” round cake pan with wax paper.  Lightly spray pan with Pam cooking spray with flour then wipe excess out of pan.

Mix the dry ingredients together; oat flour, whole wheat pastry flour, spelt flour, baking powder, dried cranberries and salt.

Pour in the liquid ingredients; maple syrup, apple cider and lemon juice.  Stir until everything is well blended.

Cut pears in half and then in quarters, then in half again lengthwise.  Cut core and stem out of pears.  Arrange the pears in a circular flower pattern in bottom of pan.  Pour batter over the pears so they are well covered.

Bake for 40 minutes or until center comes out clean with a toothpick.  Let cool for 10 minutes and invert on a nice serving plate. Let cake cool for 20 to30 minutes. 

Mix powder sugar, almond extract, vanilla and honey.  Add almond milk 1 teaspoon at a time until a glaze consistency appears.  Drizzle over cake.  Place 3 or 4 pecan halves in center of cake.   Cut in slices so each piece has one pear slice in it.