Brown Butter Upside Down Pear Cake
Brown Butter Upside Down Pear Cake
Ingredients
For the Caramel Sauce
- 12 tablespoons butter, browned
- 2/3 cup maple syrup
- 1/2 cup date sugar
For the Cake
- 1 1/2 cups maple syrup
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1/2 cup oat milk
- 2 cups gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 3 pears, thinly sliced
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with coconut oil or butter, then line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
Thinly slice the 3 pears and arrange them in a spiral pattern at the bottom of the prepared cake pan. Set aside.
⏱️ 5 min
- 3
In a light-colored saucepan, melt the 12 tablespoons of butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown color and smells nutty. This should take about 5-7 minutes. Immediately pour 1/4 of the browned butter into a separate small bowl to cool for the cake batter. Keep the remaining browned butter in the saucepan.
⏱️ 7 min
- 4
To the saucepan with the remaining browned butter, add the 2/3 cup maple syrup and 1/2 cup date sugar. Bring the mixture to a boil over medium heat, stirring constantly, and cook for 5 minutes until it thickens slightly into a caramel sauce.
⏱️ 5 min
- 5
Carefully pour 3/4 of the warm caramel sauce evenly over the arranged pears in the cake pan. Reserve the remaining 1/4 of the caramel sauce for topping the finished cake.
⏱️ 2 min
- 6
In a large mixing bowl, combine the cooled browned butter (from step 3), 1 1/2 cups maple syrup, 2 large eggs, 1 teaspoon vanilla bean paste, and 1/2 cup oat milk. Whisk these wet ingredients together until well combined.
⏱️ 5 min
- 7
In a separate medium bowl, whisk together the 2 cups gluten-free flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon ground ginger, and 1 teaspoon sea salt.
⏱️ 3 min
- 8
Gradually add the wet ingredients mixture to the dry ingredients, mixing well until just combined and no dry streaks of flour remain. Be careful not to overmix.
⏱️ 3 min
- 9
Pour the cake batter evenly over the pears and caramel sauce in the cake pan, gently spreading it to cover the entire surface.
⏱️ 2 min
- 10
Bake in the preheated oven for 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
⏱️ 50 min•🌡️ 350
- 11
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial for the cake to set and for the caramel to firm up before flipping. This will take at least 1 hour.
⏱️ 60 min
- 12
Once completely cooled, carefully invert the cake onto a serving plate. Gently peel off the parchment paper. Warm the reserved 1/4 of the caramel sauce slightly if needed, then drizzle it over the top of the cake before serving. Enjoy!
⏱️ 3 min
Kitchen Tools
Brown Butter Upside Down Pear Cake
For the Caramel Sauce
- 12 tablespoons butter, browned
- 2/3 cup maple syrup
- 1/2 cup date sugar
For the Cake
- 1 1/2 cups maple syrup
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1/2 cup oat milk
- 2 cups gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 3 pears, thinly sliced
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with coconut oil or butter, then line the bottom with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
Thinly slice the 3 pears and arrange them in a spiral pattern at the bottom of the prepared cake pan. Set aside.
⏱️ 5 min - 3
In a light-colored saucepan, melt the 12 tablespoons of butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown color and smells nutty. This should take about 5-7 minutes. Immediately pour 1/4 of the browned butter into a separate small bowl to cool for the cake batter. Keep the remaining browned butter in the saucepan.
⏱️ 7 min - 4
To the saucepan with the remaining browned butter, add the 2/3 cup maple syrup and 1/2 cup date sugar. Bring the mixture to a boil over medium heat, stirring constantly, and cook for 5 minutes until it thickens slightly into a caramel sauce.
⏱️ 5 min - 5
Carefully pour 3/4 of the warm caramel sauce evenly over the arranged pears in the cake pan. Reserve the remaining 1/4 of the caramel sauce for topping the finished cake.
⏱️ 2 min - 6
In a large mixing bowl, combine the cooled browned butter (from step 3), 1 1/2 cups maple syrup, 2 large eggs, 1 teaspoon vanilla bean paste, and 1/2 cup oat milk. Whisk these wet ingredients together until well combined.
⏱️ 5 min - 7
In a separate medium bowl, whisk together the 2 cups gluten-free flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon ground ginger, and 1 teaspoon sea salt.
⏱️ 3 min - 8
Gradually add the wet ingredients mixture to the dry ingredients, mixing well until just combined and no dry streaks of flour remain. Be careful not to overmix.
⏱️ 3 min - 9
Pour the cake batter evenly over the pears and caramel sauce in the cake pan, gently spreading it to cover the entire surface.
⏱️ 2 min - 10
Bake in the preheated oven for 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
⏱️ 50 min•🌡️ 350 - 11
Remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial for the cake to set and for the caramel to firm up before flipping. This will take at least 1 hour.
⏱️ 60 min - 12
Once completely cooled, carefully invert the cake onto a serving plate. Gently peel off the parchment paper. Warm the reserved 1/4 of the caramel sauce slightly if needed, then drizzle it over the top of the cake before serving. Enjoy!
⏱️ 3 min