You’ll need an 8 or 9 inch spring form pan if you’re nervous about turning out a cake that you’ll be flipping over. If you don’t own one, no problem, naturally use a regular round cake pan. I just found it so much easier to handle with one. Your choice, of course. You’ll do well to use Parchment Paper to line the bottom. Bob’s Red Mill flours worked so well here! Now, just bake, cool and ….Enjoy!
Preheat oven to 325 degrees
1 Anjou Pear, just ripening, but not too soft. ( peeled, cored, sliced in 1/3 in wide crescents)
1 Granny Smith Apple ( peeled, cored and cut the same)
½ cup Butter ( or substitute: Fleishman’s Margarine or Earth Balance)
½ cup Light Brown Sugar
¾ cup Sweet Rice Flour
¼ cup Tapioca Flour/Starch
½ cup Sorghum Flour
1 and ¼ teas Xanthan Gum or Guar Gum
1 tbsp Baking Powder
3/4 stick Butter ( or substitute as above)
1 cup Granulated Sugar
4 oz. Plain Apple Sauce
3 Eggs ( not extra large)
1 teas Pure Vanilla Extract
1 dash Cinnamon
Prepare the apple and pear first, then set aside. Grease the sides of the cake pan, and then taking the bottom of your cake pan, cut out a circle of Parchment paper and place on bottom, being certain to reach the rim.
Melt the ½ cup butter or substitute in a saute pan and then stir in the brown sugar. Combine well, until butter is softened. Spread this melted butter and sugar all over the parchment paper. Don’t worry if it’s a little blotchy, it will all melt into place in the oven.
Now, place the pears and apples, trying to alternate as you layer, and place them all facing in the same direction, as in the photo. Nest, set your pan aside while you mix the batter.
In a small bowl, combine the flours, xanthan or guar gum, baking powder, cinnamon and stir to combine.
Place the softened stick of butter or substitute in a large bowl, and cream this with the granulated sugar. Add the eggs, vanilla, and apple sauce. Blend well with a hand mixer or your beaters.
Slowly add the dry ingredients and beat until smooth and well incorporated. Batter may seem a little elastic or stretchy, but that’s fine.
Pour batter in the prepared pan and using your spatula, smooth top to achieve a flat surface.
Bake at 325 degrees for approx. 45 minutes. Cake will become a golden color and is done when it springs back slightly when touched. Ovens vary and many ovens are not accurate after years & years of use, so keep checking! I recently bought an oven thermometer to check on my accuracy and found my oven registers 25 degrees cooler than the temp I set… So, you may want to do the same some day!
Dress this cake up with strawberries, ice cream, a dollop of whipped cream, or just serve plain with a great cup of coffee!