Pear & Almond Cake

Soft pear and roasted almonds are combined with a fluffy, gently spiced sponge. The ideal fruity cake, this upside-down cake is really easy to create.

Ingredients

For the topping

2 tablespoons vegan butter or coconut oil
1/4 cup brown sugar
3-4 ripe pears, peeled, cored, and sliced

For the cake batter

1 1/2 cups all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter or coconut oil, softened
3/4 cup granulated sugar
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
1 teaspoon vanilla extract
1/2 cup almond milk (or any non-dairy milk)
1/2 cup sliced almonds, for garnish

Instructions

Preheat the oven to 350°F (175°C).
In a 9-inch round cake pan, melt the vegan butter or coconut oil over medium heat. Sprinkle the brown sugar evenly over the melted butter or oil. Arrange the pear slices in a single layer on top of the sugar. Set aside.
In a mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together the vegan butter or coconut oil and granulated sugar until light and fluffy. Add the flax eggs and vanilla extract, and mix well.
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Mix until just combined, being careful not to overmix.
Pour the cake batter over the arranged pear slices in the cake pan, spreading it evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Place a serving plate upside down on top of the pan and carefully flip the cake onto the plate to reveal the pear topping. Remove the pan.
Sprinkle the sliced almonds over the top of the cake for garnish.
Serve the Upside-Down Pear & Almond Cake warm or at room temperature.