We just celebrated my mother’s birthday. In the last few years, I have begun to host a celebratory dinner for the occasion. This inspires no small amount of stress since my mother sets a rather high bar when it comes to cooking and an even higher one when it comes to baking. Her birthday cakes are not only delicious, but also fantastically beautiful. For my sister and I, there were ball gown shaped cakes encircling barbies; a perfect 7 of hearts playing card for, naturally, my seventh birthday; a delicately piped star fish for an ocean themed party; I even remember on birthday cake for my marina owning grandfather with a meringue sail boat floating on a sea of blueberries.
So, the annual preparation for her birthday has come to involve–I admit–draft cakes. This year, I even solicited feedback from friends and Noah’s classmates. (Admittedly, that may have just been a desperate attempt not to eat three whole cakes in three weeks.) While all this may sound insane, it does mean that this recipe comes to you far more tested than most I post here. While, it is not in the shape of any fantastical creatures, it has been endorsed by my excellent friends and now my mother.
I have had this sprouted kitchen recipe for honey roasted pears bookmarked for ages, so, when I was trying to decide what kind of cake to make, I started dreaming about a honey roasted pear cake. In order to make it gluten-free, I then turned that vision into an upside down cake with a cornmeal base.
Can we pause here to talk about gluten-free upside down cakes? I think this may actually be the key to gluten-free baking. Gluten free cakes are often so dry, but upside down cakes are naturally juicy and whatever is on top infuses the whole cake with the taste of caramelized sugar.
Anyway, it turns out pears and cornmeal go together fantastically. Pears get soft and gentle tasting when baked and cornmeal provides a sturdy backing for them without overwhelming their flavor. The honey and thyme in here make the cake feel like an indulgent desert that would also be at home on a breakfast table, especially, say, the morning after Thanksgiving.
Best of all, this cake is shockingly easy to make. It comes together quickly, especially if you can draft a helper into slicing your pears for you (thanks John!).
- 2- 3 Bosc Pears
- 2 1/2 tablespoons unsalted butter
- 1/2 cup honey
- 1 teaspoon vanilla
- 2 tablespoons coconut sugar (brown sugar would work too)
- 1/4 teaspoon thyme
- 2 cups cornmeal (I used 1 1/2 cups finely ground cornmeal and a 1/2 cup polenta to give it a little more crunch)
- 1 1/2 cups almond meal
- 1 teaspoon baking powder
- 4 eggs
- 1 cup sugar
- 2/3s cup olive oil
- 2/3s cup greek yogurt
* Preheat the oven to 350 degrees.
* Butter a 9-inch springform cake pan.
* Cut pears in half lengthwise, remove seeds, and then cut into thin slices length wise.
* In a large bowl, mix together cornmeal, almond meal, and baking powder.
* In another bowl, mix together sugar, yogurt, eggs, and olive oil.
* In a small sauce pan, melt butter, add honey, sugar, vanilla, and thyme. Bring to a boil, let boil for one minute and then remove from heat.
* Pour butter-honey mixture into prepared cake pan and spread it to cover the bottom of the pan. Carefully arrange pear slices in a circle that fans out from the middle on top of the honey mixture. (Don’t burn your fingers!)
* Fold yogurt-sugar-egg mixture into cornmeal-almond meal mixture.
* Pour batter on top of pears.
* Place cake pan on baking sheet (this will catch any honey that leaks as it bakes). Bake for about 40 minutes until tester comes out firm and cake is golden brown.
* Let cool for 10 minutes, loosen sides with knife, invert onto serving dish and let cool the rest of the way (at least an hour).