Caramel Pear Upside Down Cake II -Dairy and Grain Free

The recipe for this beautiful and delicious cake was specifically created for this blog. The body of the cake is based on a very simple and reliable batter, which I use to bake simple banana cakes with single coconut flour as dry ingredient. It can be baked as small or large cake, with added extras, such as nuts or dried fruits, even include canned fruits. I baked the first pear upside down cake with slices of canned pears. This version of the cake is baked with fresh ripe pears and uses blended canned pears as an ingredient for caramel sauce. The bake was so successful that I wanted to share the recipe with a larger readers audience in my main CookingWithoutGluten blog. The recipe with step by step instructions was published there first. However, I wanted to have full scale publication of the recipe in this blog as well, to make it easier for the reader to make this cake, without adding unnecessary activity from one publication to another.

I used long springform pan, lined with baking paper to bake a large cake with a perfect caramel surface, without any splits and cracks. This is very hard to achieve when baking round cake, where it is difficult to get ideally flat surface of the batter top. When the cake is turned upside down it might slightly change its shape, and that would be enough to interfere with the structure of fragile caramel layer.

You can also use long or wide bread baking tins to achieve the same result.


cake batter

  • 4 large eggs (210-220g without shell)
  • 400g bananas
  • 40ml lemon juice
  • 80g granulated or powdered sugar of your choice (I used 100g pure dextrose/glucose, as the cake was baked for a person not tolerating any dry sugars except glucose, and because glucose is less sweet than any other sugar)
  • 100g coconut flour
  • 1 heaped tea spoon cinnamon powder
  • 12g baking soda

caramel sauce

  • 80g canned pear puree (I used canned pears in juice, without added sugar)
  • 60g honey
  • 1-2 tea spoons of lemon juice
  • 1 coffee spoon of pure vanilla powder (ground vanilla bean)


  • 3-4 ripe pears with skin on


I used 11cm x 31cm springform baking pan to bake this cake. I lined it with baking paper, because I did not have any special paper liners to suit this pan. To bake nice looking cake with flat top and sides, baking paper have to be lined carefully, close to the pan removable sides.

  • wash and dry pears
  • cut pear cheeks 2-3 mm from pear core
  • place pear cheeks on a paper towel to remove extra moisture from the cut
  • blend canned pear slices to make homogeneous puree
  • mix pear puree with honey, vanilla powder and 1 tea spoon of lemon juice, taste the sauce, if sweet and too bland, add another tea spoon of lemon juice
  • pour caramel sauce into lined tin, tap the pan on a benchtop to spread the sauce evenly
  • arrange pear cheeks in the tin, press them down firmly to reach the bottom of the pan

  • if caramel layer appears too thin, sprinkle with almond meal (1 tea spoon)
  • mix sifted dry ingredients: coconut flour, cinnamon powder, baking soda
  • beat eggs with sugar until the mixture nearly triples in volume
  • blend diced bananas with lemon juice
  • add banana puree to beaten eggs, whisk for 1-2 min

  • add dry ingredients to wet ingredients
  • mix them together with a whisk
  • the batter looses the volume and thickens quite quickly
  • thickened batter is better spooned into the tin
  • batter transfer into the tin over the pears and caramel sauce have to be made carefully, to avoid pushing caramel sauce from the centre to the sides
  • make the surface of the batter flat and even, wet silicone spatula is the best utensil to use

  • bake in preheated to 150C fan forced oven for 55-60 minutes

  • let the cake rest in the pan without removing sides for 15-20 minutes
  • remove the sides of the tin, but leave the cake on the bottom of the tin
  • let the cake rest until completely cooled down and caramel layer is set (it will take several hours)
  • carefully turn the cake over to a serving board or platter

  • it is better done by first turning the cake over to a lined with baking paper board, and later sliding the cake to a serving tray by moving baking paper
  • use palette knife to work with still soft caramel layer if necessary

The cake was a gift, and it was taken away not sliced. When cut, the cake looks exactly the same as the cake on the photo below, baked form the same batter as a loaf cake.

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