Caramelized Pear Upside Down Cake (Non-Dairy)

I am on a quest to make non-dairy desserts, so that my daughter can enjoy them with the whole family. Here’s a new recipe I created today:

For a 12″ cake:

Preheat oven to 350.

4-5 pears, peeled, cored, sliced into 1/4″ slices (about 12 slices per pear)
Juice of 1/2 lemon
1/4 cup sugar
1/2 tsp cinnamon
Marinate pear slices in juice sugar mix while preparing other ingredients.

Prepare dry ingredients: mix together in food processor, after grinding the almonds in it:
1-1/2 cups blanched almonds, ground fine in food processor
1-1/2 cups flour
2 tsp baking powder
1 tsp cinnamon
1 tsp salt

Set aside and do pears in caramel:

For the caramel top:
1/2 cup sugar
1 cup brown sugar
2 tbsp margarine
2 tbsp almond milk
Pinch of salt
Heat all ingredients in 12″ cast iron pan on medium heat, stirring regularly, for about 3 minutes. Take off heat, and arrange pear slices in pinwheel pattern. Set aside, and do wet ingredients.

Wet ingredients:
1/2 cup vegetable oil (canola or similar)
1/2 cup almond milk
3 eggs
1 tsp vanilla
1/2 tsp almond extract
1 cup sugar
Mix together. Add in dry ingredients, stirring minimally, just to blend. Pour over pears evenly.
Bake 45 minutes, until cake is medium brown and set. Turn off oven, open oven door, and let rest for 5 minutes. Cool on rack 5 minutes. Run butter knife around side of pan. Put large platter over pan, and (using mitts), pray or wish for success, then invert cake onto platter. If you are lucky, it comes out like this:

Serve with vanilla ice cream.



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