Description
A delightful dessert combining sweet pears and rich caramel, perfect for gluten intolerant individuals.
Ingredients
Scale
- 4 ripe pears, peeled and sliced
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 1/2 cups gluten-free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk (or dairy-free alternative)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Melt the butter and brown sugar in a saucepan over medium heat, stirring until smooth. Pour this mixture into the prepared cake pan.
- Arrange the pear slices on top of the caramel mixture in the pan.
- Combine the gluten-free flour, baking powder, baking soda, and salt in a mixing bowl.
- Beat together the granulated sugar, eggs, and vanilla until light and fluffy. Gradually add the dry mixture alternately with the milk, mixing until just combined.
- Pour the batter over the pears in the cake pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool for 10 minutes, then invert the cake onto a serving plate.
Notes
Serve warm or at room temperature, optionally with ice cream or whipped cream. Can be stored in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg