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Pear & Cardamom Olive Oil Upside-Down Cake

Pear & Cardamom Olive Oil Upside-Down Cake

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Ingredients Method

Ingredients
  

For the Pear Layer
  • 2 ripe but firm pears (such as Bosc or Anjou) thinly sliced
  • 2 Tbsp coconut sugar or maple sugar
  • 2 Tbsp Earth Balance or coconut oil
  • 1 pinch sea salt
For the Cake
  • 1 1/2 cups flour (can use all-purpose or a mix of all-purpose and almond flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 tsp ground cardamom
  • 1/2 tsp cinnamon
  • 3/4 cup coconut sugar or organic cane sugar
  • 2/3 cup extra virgin olive oil
  • 2 eggs (or flax eggs for vegan)
  • 1/2 cup unsweetened oat milk or almond milk
  • 2 tsp vanilla extract
  • 1 Tbsp lemon juice or apple cider vinegar

Method
 

Prepare the pan:
  1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with parchment paper and lightly grease the sides.
Caramelize the pears:
  1. In a small pan, melt the Earth Balance or coconut oil with the coconut sugar over medium heat until bubbly.
  2. Pour this mixture into the cake pan and arrange the pear slices in a fan or spiral pattern over the caramel base.
  3. Set aside.
Make the batter:
  1. In a bowl, whisk together flour, baking powder, baking soda, salt, cardamom, and cinnamon.
  2. In a separate bowl, whisk sugar, olive oil, eggs, milk, vanilla, and lemon juice until smooth.
  3. Combine wet and dry ingredients just until blended - don’t overmix.
Assemble and bake:
  1. Pour the batter gently over the arranged pears and smooth the top.
  2. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Invert and serve:
  1. Allow to cool for 10 minutes, then carefully invert onto a serving plate.
  2. Peel off the parchment to reveal the golden caramelized pears.
  3. Serve warm or at room temperature, optionally dusted with powdered sugar or drizzled with maple glaze.