Caramel-Pear Upside-Down Cake

Makes one 9-to-10-inch round cake

Note from Morana: We are very grateful that we came across this diet soon after our son was diagnosed with Crohn’s disease. In particular, we are very grateful for the support from the SCD families Facebook group—it helps us feel less isolated here far away where we do not know anybody else doing this diet.

6 ounces (1½ sticks) butter, divided
½ cup honey
2 to 3 ripe pears (other fruit, such as apples, plums, or peaches may be used instead)
Cinnamon (optional)
2 eggs
5 ounces (1¼ cups) almond flour
½ teaspoon baking soda
Pinch of salt

  1. Place a rack in the lower third of the oven; preheat the oven to 350°F.
  2. Melt 2 ounces (½ stick) of the butter in a pan and add ¼ cup of the honey. Stir to combine, then pour into the cake pan and distribute evenly.
  3. Peel and thinly slice the pears; sprinkle them with cinnamon if you like.
  4. To make the batter, melt the remaining 4 ounces (1 stick) of butter; set it aside to cool. Using an electric mixer (or a large bowl and spoon), blend the butter with the remaining ¼ cup of honey, eggs, almond flour, baking soda, and salt until smooth.
  5. Arrange the pear slices in overlapping circles in the pan. Slowly pour the batter over them, being careful not to displace the slices. Bake for about 25 minutes, or until golden brown. After the cake has cooled a little bit, flip it from the pan onto a cake platter so that the caramelized pears are on the top. (Be sure to do this while the cake is still warm, as the caramel will set up as it cools, making it impossible to remove from the pan!)

— Morana, SCD mom from Switzerland