Why is football season not over with yet? WHY GOD, WHY?!
I was recently given a box of pears. Yes, a box. And honestly, I don’t really eat much fruit. I just don’t care for fruit. Weirdly enough, I would rather eat vegetables. Not in a paleo-nazi-food-pretentious kind of way, but in a Ilikevegetableswithbaconalot kind of way. So I was a bit lost when I saw the pears. Since snacking on fruit just wasn’t going to work for me, I thought of dessert right away. Obviously. If I’m gonna eat fruit, it better be in a dessert and it better be beautiful. That’s where this little gem came from. Upside down cakes are so weirdly sexy. So that’s what I made. A sexual cake.
Get your head out of the gutter.
While I was getting my hair done yesterday and chatting up a storm to my hair stylist, she started to ask me about what I’ve planned for the wedding. Here’s the thing…I haven’t planned anything. When you’re planning a destination wedding, you don’t have to plan much. You invite people, you show up, and you hope for the best. At least that’s what I’ve been following. I have a dress, I have an appointment for getting it altered, and well, that’s about it. So I started thinking about what else needs to be done in the next 4 months. And well, time is going by extra fast. I leave out of town next week for a trip to Texas then a couple days back home then I’m off to Costa Rica.
So by the time I’m back in Colorado and settled after my two trips, BOOM, it’s February. Which means I have to start thinking about some things:
- Where to find a veil. Balls. That sh*t is expensive.
- When to get my chemical peel so my face be lookin’ extra baby butt soft.
- Buy hair extensions and get them cut to my own hair. Gotta fake like I have thicker hair than I actually do. Honestly, I may be wearing those things daily after I get them.
- Find bridesmaid dresses. I’m letting my ladies pick their own dresses, but I’ll be sending them a few to choose from if they aren’t into looking themselves. But I also want to wait until February, when shorter dresses come out. Because um, Jamaica is hot. And long dresses are hot. So I don’t want them to be as miserable as I will be.
- Find groomsmen outfit. Because I know my guy isn’t picking that stuff out by himself.
- Send sh*t to Jamaica so our marriage is actually legal here. That is kind of a big deal.
- Buy a million swim suits.
- Make goodie bags for the rooms of everyone coming.
- I don’t know what the hell else, ok!?!?
I could have never planned a wedding back here in Colorado. That stuff is way too complicated.
WAIT. Before you make this, did you see my two brand new, never before seen recipes that are in the Best of Paleo 2015 Ebook?! I made you guys Butternut Squash Tom Kha Gai Soup AND Triple Chocolate Pumpkin Bread! Both recipes are easy and delicious! Find those two recipes PLUS 190 other recipes in this ebook that’s only $29.95! Click here to find out more about it!
- 3 tablespoons Tin Star Ghee Brown Butter
- ⅓ cup maple or coconut sugar*
- 3 pears, halved and sliced
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- 2 cups almond flour
- ½ cups tapioca flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon powdered ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- pinch of salt
- 2 eggs at room temperature, whisked
- 3 tablespoons Tin Star Ghee Brown Butter, melted
- 3 tablespoons maple or coconut sugar
- ½ cup almond milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Grease a 9 inch round cake pan then cut out a piece of parchment paper to fit the bottom of the pan and place in the bottom.
- Place a large saute pan over medium heat. Add the ghee and sugar and whisk until the sugar dissolves. Then add pear slices. Sprinkle with cinnamon and cardamon and toss until pears become soft. About 5 minutes. Let cool.
- Once cool to the touch, arrange in the bottom of the cake pan however you'd prefer. I did a fan pattern which left me with a few leftover pear slices. But you can make any decision you'd like. Once the pears are arranged in the pan, pour the rest of the caramel mixture that's in the saute pan on top of the pears.
- In a large bowl, add almond flour, tapioca flour, coconut flour, baking soda, ginger, cinnamon, cardamon, and salt. Whisk until combine.
- In a medium bowl, whisk together eggs, ghee, coconut sugar, almond milk, maple syrup and vanilla extract. Whisk until coconut sugar dissolves.
- Add liquid mixture to the dry mixture and mix until combine.**
- Pour batter on top of the pear caramel mixture and smooth out on top.
- Place in oven to bake for 40-43 minutes, or until a toothpick comes out clean. Begin checking the cake at around 35 minutes since oven temperatures will range.
- Let cake rest for 10 minutes outside the oven then place a plate or a cake stand over it, flip then tap the bottom of the cake pan to make sure it comes out.
- Cut into slices then serve!
**Since different tapioca flours and coconut flours sometimes react differently, you may need to add a little more almond milk. If the batter seems to thick and does not pour, add a bit more almond milk.
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