Spiced Pear Upside-Down Cake
Monk fruit sweetener with erythritol
¾ cup(s), divided
⅜ tsp(s), divided
Raw Bosc pear(s)
3 medium, peeled and cut in half vertically
Whole wheat pastry flour
2 large egg(s), lightly beaten
- Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper; coat the parchment paper with cooking spray.
- In a small saucepan over medium-high heat, bring the cider, ¼ cup monk fruit sweetener, and butter to a boil; cook until slightly syrupy and reduced to about ⅓ cup, 6 to 7 minutes. Remove the pan from the heat; stir in ⅛ tsp cardamom. Pour the mixture into the prepared pan. Remove any visible seeds from the pear halves with a sharp knife. Arrange the pear halves, cut side down, in the pan.
- In a medium bowl, whisk together the remaining ½ cup monk fruit sweetener and ¼ tsp cardamom, flour, baking powder, cinnamon, baking soda, and salt. In another medium bowl, whisk together the applesauce, buttermilk, oil, and eggs. Add the applesauce mixture to the flour mixture; stir until well combined. Pour the batter evenly over the pears in the pan.
- Bake the cake at 350°F until a wooden skewer inserted in the center comes out clean, 42 to 45 minutes. Cool the cake in the pan for 5 minutes. Carefully invert the cake onto a wire rack. Cut into 9 equal pieces. Serve warm or at room temperature.
- Serving size: 1 piece