Pear Upside Down Cake

Line a 8 or 9 inch [cake pan] with [parchment paper] at the bottom. Arrange pears (2) as you like. Pour the maple syrup (3 tbsp) (or sprinkle sugar (0.33 cup)) all over the pears (2). Preheat the [oven] to 350 degrees F (180C).

Blend the remaining [pears] in a [blender] with [1-2 tsp water] until it is like [applesauce]. Measure out pear puree (0.25 cup) and use in the cake. Or use [applesauce].

Mix all the [non dairy milk], pear puree (0.25 cup), lemon juice (1 tbsp), sugar (0.33 cup), oil (0.25 cup), vanilla extract (1 tsp), and cinnamon (1 tsp) (or [pumpkin pie spice] or [chai spice]) in a [bowl] until well combined using a [whisk].

Mix the baking powder (2 tsp), baking soda (0.25 tsp) and salt (0.5 tsp) into the all purpose flour (1.5 cups). Add all purpose flour (1.25 cups) to the wet and mix in. Add [1-2 tbsp all purpose flour] more at a time to make a thick batter, not too stiff but not too flowy.

Pour gently on top of the [pear] slices in the [cake pan] and spread to even it out using a [spatula].

Bake for 35 to 40 minutes or until a [toothpick] from the center comes out clean. Start 35m timer

Cool for 15 minutes, then remove [cake] by inverting it over a [dish]. Carefully peel off the [parchment paper]. Start 15m timer

Sprinkle a good [pinch cinnamon] (or [pumpkin pie spice] or other fave spice blend) on the [pears]. Cool for another 10 minutes, then slice with a [knife] and serve with [whipped coconut cream] or [vegan ice cream]. Start 10m timer