Pear and Cardamom Upside Down Cake

This inverted cake is a great way to make use of over-ripe pears, with cardamom providing just the right touch of spice. An essentially nostalgic tart which is best served warm with cream or ice-cream.


Serves 8

Preparation Time

Cook time

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Cook's NoteIf the gluten free flour mix doesn’t contain xanthan gum, add 1/4 teaspoon xanthan gum to the flour mix. No need to peel the pears.
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  • 1 cup gluten free flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 80ml agave nectar / maple syrup
  • 50ml coconut oil
  • 60ml apple sauce
  • 5ml vanilla extract
  • 30ml warm water
  • 5ml lemon juice
  • 60ml almond milk / coconut milk
  • 4 cardamom pods (seeds)
  • 2 ripe pears


Preheat oven to 160˚C.

Lightly grease a 25cm Tatin Dish with coconut oil. Thinly slice two pears and place on the bottom of the dish.

Lightly crack the cardamom pods and add to the almond milk in a small pot. Gently heat over medium heat on stove top for the cardamom to release its flavour. Remove from heat and strain. Discard cardamom seeds and set the almond milk aside.

Sift and combine all dry ingredients together in a medium-sized bowl. Add agave, coconut oil, vanilla extract and apple sauce to the dry ingredients and mix with a metal spoon until completely combined.

Add the lemon juice to the warm water. Stir the lemon water mixture into the batter until completely incorporated. Add almond milk to batter and also stir until completely incorporated.

Pour batter into greased Tatin Dish, on top of sliced pears. Bake for 25 minutes.

Test with a skewer to see if the cake is baked. If skewer is clean when removed, the cake is ready.

Allow to stand for 10 minutes, then gently flip the Tatin Dish over to release cake.

Serve slightly warm with cream or ice cream.

Recipe courtesy of Cupcake Richard.