Grain And Gluten Free Honeyed Pear Upside Down Skillet Cake

 A customer of mine gave me a box of pears from her backyard tree last week (have I ever mentioned how much I love my job?) . I think they are Bartlett’s, but I am not quite sure. I do know that they are very tasty though.  I needed to get them used up, so I threw this recipe together this afternoon. The results are definitely worth sharing! The cake to fruit ratio was ideal, and the honey complimented the flavour of the pears perfectly. Pretty enough for company, but easy enough to make any day.
I used my 9 inch cast iron skillet for this cake  (mine measures 9 inches across the bottom on the inside) because it goes easily from the burner to the oven. If you don't have a cast iron pan, you could use a cake pan and transfer the honeyed pears into a cake pan and continue with the recipe, although the cooking time would probably be a wee bit longer. The cast iron's heat holding qualities speed up the baking process being as it goes in the oven hot. (in my last cooking class I talked about seasoning cast iron pans, this link gives a great step by step tutorial. Coconut oil is my "seasoning oil" of choice)

Grain And Gluten Free Honeyed Pear Upside Down Skillet Cake

Fruit layer:

3 cups peeled and thick sliced ripe pears (quartered and then ½’d again)

¼ cup butter (mine was salted)

¼ cup honey

Melt butter over medium heat in the bottom of a 9 inch cast iron pan. Add the pears and honey, and sauté until the butter and honey start to reduce, and the pears just start to soften, about 10-15 minutes. Stir often.

Preheat oven to 350F.

Cake Layer:

Measure into a  medium mixing bowl:

3 eggs

2 Tbsp chickpea flour

¼ cup coconut flour

2 Tbsp arrowroot flour

¾ tsp baking soda

Pinch of salt

2 Tbsp coconut oil

2 Tbsp honey

¼ cup kefir

Mix together well with an immersion blender, scraping the sides of the bowl if necessary.  Spoon evenly onto the hot sautéed pears, and carefully place in preheated oven (remember the cast iron pan will be hot!!). Bake for 20 minutes or until edges are starting to brown and top feels firm when pressed.

Run a knife around the edge of the pan, place a large plate over the pan, and invert carefully out on to your plate from the hot pan. Let cool slightly before serving, or serve at room temperature. Store leftovers, if you have any, in the fridge.