Gluten free pear Gingerbread cake
I modified a recipe I found to be Gluten free and lower sugar. Made it for Christmas day dinner and it was a huge hit!
Ingredients:
4 firm medium pears - or 3 large pears
1/2 cup (115g; 1 stick) unsalted butter
1/2 cup (100g) Golden Lakanto or any Monk fruit with erythritol
1/4 teaspoon ground cinnamon
Gingerbread Cake
200 grams gluten free flour - 1 2/3 cup
50 grams of Expandex - 1/3 cup - I buy mine here - it makes all gluten free baking so fluffy! you can also find it on Amazon. It's a game changer and I would highly recommend it if you are gluten free.
1 teaspoon baking soda
1 and 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup (180ml) dark molasses
3/4 cup (180ml) hot water
1/2 cup (115g; 1 stick) unsalted butter
1/3 cup (67g) Golden Lakanto
1 large egg, at room temperature
1 teaspoon pure vanilla extract
for serving:I used whipping cream - homemade - without any sugar but you can also use vanilla ice cream!
Instructions:
Prepare the topping: Lightly grease a 9-inch square baking pan. Peel, core, and slice pears into 1/8-inch thick slices. Tightly layer the pears in the prepared pan. I made sure to overlap them. Set aside.
Whisking constantly, heat the butter, brown sugar, and cinnamon together in a small saucepan over medium heat. Once butter has melted, vigorously whisk to ensure the butter is not separating from the brown sugar. Once it comes together pour evenly over pears.
Preheat oven to 350°F (177°C).
Make the cake: Whisk the gluten free flour, Expandex, baking soda, ginger, cinnamon, cloves, and salt together. Set aside. Whisk the molasses and hot water together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg and vanilla extract on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Turn the mixer off and add the dry ingredients and molasses/water. Turn the mixer on low and mix just until combined. The batter will be a little thick.
Carefully pour/spread batter on top of pears. Bake for around 35-45 minutes or until the cake is baked through.
Remove from the oven and allow to cool in the pan for 10-15 minutes, then invert cake onto a serving plate. Cake will be moist! Serve warm or at room temperature with whipped cream or ice cream.
Cover leftover cake tightly and store in the refrigerator for 5 days or in the freezer for up to 3 months.
