A moist, tender upside down pear cake with a rich and decadent brown butter bourbon sauce. It’s an irresistible dessert that makes great use of the fresh, in-season pears.
This is a super moist cake with incredible flavors. Pears compliment the nutty, slightly sweet cake and give extra moisture and flavor to every bite. The brown butter bourbon sauce will have you singing and you will have a hard time resisting a second slice of this decadence.
We used einkorn flour in this recipe which compliments the nuttiness of the almond flour. Einkorn is an ancient wheat that has never been hybridized and is the first wheat known to be eaten in ancient times.
The einkorn flour has a different gluten structure than modern wheat and is easier to digest. It is also high in protein and filled with nutrition. High gluten flour makes cakes and pastries tough but einkorn, with its unique and weaker gluten structure is a great flour for cakes and pastries, creating a light soft texture.
Not only does the almond flour help add moisture, it gives the cake sturdy, almost dense texture to the cake and it gives it a rich, almost buttery flavor.
We used a combination of butter and oil in a perfect blend that brings out flavor and moisture in the cake. The butter adds a rich flavor while the oil creates a moist texture. We find that blending both of these fats gives the texture and moistness that we are looking for without sacrificing flavor.
Any light flavored or neutral flavored oil can be used but we choose to use a light olive oil. Not only is olive oil a healthy monounsaturated fat, it has a distinct flavor that compliments the flavors in this cake very well.
We don’t recommend using a stronger flavored extra virgin olive oil as the flavors can be too overpowering. Stick to a lighter, slightly neutral flavored olive oil or use your choice of neutral flavored oils.
- 6 tablespoons butter, melted
- ¾ cup packed brown sugar
- 3 ripe pears
- ½ cup almond flour (50 grams)
- ½ cup sifted all purpose einkorn flour (60 grams)
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 3 eggs
- 1 egg white
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 tablespoons butter, melted
- 3 tablespoons light olive oil
- 6 tablespoons butter
- ½ cup brown sugar
- ¼ cup bourbon
- ¾ cup heavy cream
- Preheat the oven to 350°F. Spray a 9 inch round cake pan with non-stick spray and line it with parchment paper. Pour the melted butter into the pan and swirl the pan around to coat it evenly with the butter. Sprinkle the brown sugar over the butter.
- Peel the pears, cut them in half and remove the core with a melon baller or spoon. Slice each pear half into 4 wedges. Arrange the pear wedges over the brown sugar mixture in the cake pan. Depending on the size of your pears you may have extra wedges. If you do you can lay them in a second layer on top of the first layer of pears.
- Combine the almond flour, sifted einkorn flour, salt, baking powder and baking soda in a bowl. Set aside.
- Beat the eggs, egg white and sugar on high speed for 2 to 3 minutes until thick and pale in color. Add the vanilla, melted butter and oil and mix until well incorporated. Fold in the flour mixture until well combined. Pour the batter over the pears.
- Bake for 55 to 75 minutes until the cake springs back when lightly pressed.
- Let the cake cool in the pan for 10 to 15 minutes then run a knife around the edges of the pan to loosen the cake. Flip the cake pan upside down onto a wire rack and gently shake the pan to remove the cake. Peel off the parchment paper and let the cake cool for 1 to 2 hours.
- Place the butter in a large saucepan set over medium heat and let it melt. Swirl the pan occasionally so the butter cooks evenly. First the butter will begin to foam then it will turn from yellow to gold to brown and develop a nutty aroma.
- Remove the pan from the heat and stir in the brown sugar. After the brown sugar is stirred in, add the bourbon and return the pan to the stove. Turn the heat up to medium high and bring the mixture to a boil. Once the mixture boils, remove it from the heat, slowly pour in the heavy cream and set it aside to cool down.
- Serve with the cake at room temperature or slightly warm.
- Serve with toasted almond slices and whipped cream if desired.