Caramel Pear Upside-Down Cake – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 175°C (345°F) and line a 26 cm round pan with parchment paper.

   ⚙ Preheating the OvenOvenRound panParchment paper

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Melt the sugar on its own in a pot over medium heat, swirling the pot without stirring, until the caramel is smooth and amber.

   StoveSmall saucepan
3. 3
   Add the butter and stir until the sauce is smooth and glossy.
4. 4
   Pour the hot caramel into the bottom of the pan and arrange the fruit on it in a single layer, cut side down.

   Round pan
5. 5
   In one bowl, mix the flour and baking powder.

   Bowl
6. 6
   In a second bowl, Whip the butter with the sugar, until the mixture is pale.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
7. 7
   Add the eggs one at a time and the vanilla, mixing after each addition until absorbed.
8. 8
   Add the dry mixture in several additions, alternating with the milk, and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
9. 9
   Pour the batter gently over the fruit, without moving them.

   Round pan

   💡Pour the batter gently and gradually: that way the fruit stays in place, and the pattern arranged on the bottom comes out whole on top.
10. 10
    Bake 40–45 minutes, until a toothpick inserted into the cake comes out clean.

    ⚙ BakingOvenRound pan

    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
11. 11
    Wait 10 minutes, set a serving plate over the pan, invert the cake onto it and peel off the parchment paper.