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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
  • 1/2 cup cane sugar (white or light brown)
  • 3 Tbsp coconut oil or Earth Balance
  • 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 heavy-bottomed pan, melt 3 Tbsp coconut oil over medium-low heat. Add ½ cup cane sugar (or coconut sugar) and a pinch of salt. Stir continuously — it will look sandy at first, then gradually melt.
  2. Increase heat slightly to medium and keep stirring until most of the sugar has dissolved. Reduce heat to low and carefully add 1–2 teaspoons of water, a little at a time, stirring as it bubbles. This helps the caramel emulsify and become smooth.
  3. When glossy and pourable, immediately pour the caramel into the prepared cake pan and spread evenly. Arrange the pear slices over the caramel.
  4. 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.