Almond and Pear Upside Down Cake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 142.1
  • Total Fat: 1.7 g
  • Cholesterol: 54.7 mg
  • Sodium: 112.6 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.1 g

View full nutritional breakdown of Almond and Pear Upside Down Cake calories by ingredient
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just felt like having something different and this just worked. just felt like having something different and this just worked.
Number of Servings: 6


    Pears, fresh, 400 grams
    *Wheat flour, white, all-purpose, unenriched, 0.66 cup
    Granulated Sugar, 0.25 cup
    Granulated Sugar, 1 tsp
    Egg, fresh, whole, raw, 2 medium
    Egg white, fresh, 1 large
    Baking Powder, 1 tsp
    Milk, 2%, with added nonfat milk solids, without added vit A, 10 mL
    *Almond Extract, 1 tsp
    cinnamon - pinch


You can add fresh blackberries, raspberries or blueberries to give it a bit of a twist - I used blueberries in mine, but this is the base recipe. This dish is sweet so a bit of acidity balances it out.


Preheat oven to 190 degrees celsius, fan assited oven. For other ovens, adjust time accordingly.

Peel and core pears, slice and immerse in a dash of water with 1 tsp of sugar and pinch of cinnamon, mix up and let boil so the pears soak up the syrup.

Meanwhile whisk 2 egg whites until stiff and set aside.

Now combine flour, sugar and baking powder in a bowl - add milk, 1 egg and almond extract - mix well. Add the egg white gradually to the mix until it forms a smooth batter.

Take out the pears and set down face down into a grease sprayed square cake dish and cover with batter.

Put in the middle of the oven and leave to cook for 15 minutes or until toothpick comes out clean.

Serving Size: makes 6 squares

Number of Servings: 6

Recipe submitted by SparkPeople user RUBYREDIVY1.

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