(Gluten Free) Maple Pear Upside-Down Cake

This sweet and wholesome gluten free maple pear upside-down cake is one I make every late summer-into-fall, though since I think about it all year, it certainly can be made anytime you think to pick up pears at the grocery store! .

I first developed this cake when we lived in Morocco over a decade ago, and it's evolved over time into a more streamlined version of its original self. Then, I used maple syrup - a whole cup! - in the cake, which is absolutely marvelous but not at all economical! In my current version of this recipe, I create a thick, buttery maple syrup-brown sugar topping onto which I fan out sliced pears before adding the vanilla-scented cake batter.

Oat and almond flour combine for a sturdy cake that holds up well to the topping. Just make sure to cool the cake pretty thoroughly in the pan before flipping it out to cool completely; if it's too warm, it can break. I love this cake with a bit of whipped cream or a scoop of vanilla ice cream.

Don't like pears? You can use any fruit you prefer here with the same method for the topping and cake batter. Or try my upside down gluten free nectarine cake, upside down apple cake, or gluten free rhubarb upside down cake for other versions of upside-down cake.

Why I Love Pear Upside-Down Cake

Now, I'm not saying the topping makes the cake, but the topping IS what makes this gluten free upside down pear cake recipe stand out from, say, a simple gluten free pear cake. It's a glorious mix of melted butter, maple syrup, and brown sugar (similar to what I use to make my family's favorite sticky buns) into which we nestle juicy slices of ripe pear.

And the cake! A simple gluten free butter cake, yes, but no less buttery and tender for its humble sweetness. It is the perfect tender crumb to sink a fork into, and it bakes up marvelously fluffy and high in the pan.

In short, this is a gluten-free cake worthy of the Thanksgiving dessert table, or served al fresco on the picnic table set out in the orchard at the end of summer.

Recipe Ingredients

Take a look at what you'll need to make this pear upside down cake recipe below, then check my recipe card at the end of this post for the full ingredient amounts and instructions!

• Butter - You will need unsalted butter for both the cake topping and the cake batter.
• Maple syrup - Please use pure maple syrup for the very best flavor! If you don't have maple syrup, substitute it with light or dark brown sugar.
• Brown sugar - Either light or dark brown sugar works.
• Pears - Depending n the size of your pears, you may need 2 or 3 pears - so have 3 pears handy just in case. If you don't need all three, use the extra one to make pear muffins!
• Oat flour - Learn how to make oat flour easily at home to use in this cake, or pick up a package of (certified gluten-free if needed) oat flour at the store. If you don't eat oats, swap brown rice flour.
• Almond flour - I love adding fine ground almond flour for extra protein. You can use another nut flour or more oat flour.
• Baking powder
• Salt - I use fine sea salt and table salt also works.
• Granulated sugar
• Eggs - Use large or medium eggs.
• Vanilla - Use pure vanilla extract or vanilla bean paste.
• Milk - I use whole milk but any milk will work, including non-dairy milk!

Tips & Recipe Notes

• Try another fruit. As mentioned above, you can use pretty much any fruit you like to make this cake! A natural swap is sliced apples, and sliced peaches, nectarines, plums, and apricots also would be so lovely. I also like making this with pitted, halved cherries in summer. So good!
• Use all-purpose gluten-free flour. If you prefer to use a 1:1 gluten-free flour mix - like my homemade gluten free flour blend - use 210 grams (about 1 ¾ cups) of gluten-free flour for the combination of oat and almond flours.
• Cool the cake before turning it out of the pan. This cake is delicate when warm, so let it cool a little longer in the pan that you might do for other cakes. I leave it for at least 20 minutes, and often longer, before turning it out onto a rack. This is where the circle of parchment on the bottom of the pan becomes very important. Gently run a knife around the edges of the cake then flip it out onto a rack. I like to have 2 racks handy so that I can then turn it right side up on another rack before transferring it to a plate.
• To serve: Vanilla ice cream or homemade whipped cream, a little salted caramel sauce drizzled over the top, or, for extra flavor, some maple glaze.

How to Store Pear Upside-Down Cake

• Counter - Cover the cake plate with foil and store it on the counter for up to 2 days.
• Fridge - Place the covered cake in the fridge and store for up to 5 days.
• Should I freeze it? You can freeze this cake, but because of the moisture in the fruit it may be a bit soggy when defrosted. It will still taste delicious, but be aware that the texture will change from being frozen then defrosted. If you do freeze it, wrap the cake in plastic wrap, place it in a freezer-safe bag, then freeze for 2 months. Thaw in the fridge before serving.