Lower FODMAP Gingerbread Pear Upside Down Cake
Lower FODMAP Gingerbread Pear Upside Down Cake is best for those who digest sorbitol & fructose well. Not suggested for Elimination Phase.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Hand mixer
- Cake pan
- Offset spatula
- Cake dome
- Serving platter
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Toothpick
Ingredients
- ½ cup (1 stick; 113 g) unsalted butter, (cut into pieces)
- ½ cup (107 g ) firmly packed light brown sugar
- 1/8 teaspoon ground allspice
- 10 ounces (280 g) drained canned pears in pear juice, (sliced into 1-inch (2.5 cm) wedges)
- 1 ¾ cups 254 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
- 2 tablespoons minced candied ginger, (optional)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick; 113 g) unsalted butter, (at room temperature, cut into pieces)
- 1/3 cup (71 g) firmly packed light brown sugar
- 1 large egg, (at room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup (180 ml) unsulphured molasses
- 3/4 cup (180 ml) boiling water
- 1 1/2 teaspoons teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
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