Upside down Pear cake

I had too many pears in the house, and with the warmer weather fruit goes off very quickly, so needed a recipe to use them up. This one is based on the upside-down apple cake but mixed in with Teff (which I have recently discovered and love the soft texture it gives to cake and pancakes)

Just out of the oven.
Just out of the oven.


Pear layer:
  • 3 pears peeled and sliced
  • 3 tbsp raw sugar
  • ¼ tsp cinnamon powder
  • ¼ tsp nutmeg powder
Cake batter:
  • dry ingredients:
  • 1 1/4 cup flour (I use a gluten free mix)
  • 1/4 cup teff flour (optional, can use normal flour)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup sugar (I use a bit less)
  • a pinch of salt
  • 1/4 tsp cinnamon (optional)
  • wet ingredients:
  • 1 tsp balsamic vinegar
  • 1 cup water
  • ¼ cup olive oil
  • 1/4 tsp vanilla essence (optional)


  1. grease a round cake tin and heat oven to 180 degrees C.
  2. layer the pear slices neatly on the base of the pan in single layer
  3. sprinkle half the ingredients mentioned for apple layer above on the apples. Make another layer of pear slices and sprinkle the rest of the sugar-spice mix on top.
  4. put all the dry ingredients in a bowl. Mix well with a wired whisk.
  5. add the water and oil and stir well so that no lumps are formed.
  6. add the vinegar and stir well again.
  7. pour the batter in the cake pan layered with the pear slices.
  8. bake at 180 degrees C/356 degrees F for 50-55 mins in a preheated oven.

DDs approval

Liked the pears but did prefer the apple. I loved the soft texture of the cake.

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