Serves 14



My Upside Down Pear Cake is the perfect easy and delicious solution to Fall dessert!


What You’ll Need:

Parchment Paper
An 8-Inch Cake Pan, Silicone Preferred
A Baking Sheet
Measuring Cups & Spoons
A Sharp Kitchen Knife
A Large Bowl
A Cooling Rack
2 Small Bowls
A Food Processor
A Cooling Rack
A Cake Plate



2 Cups Walnuts
1/3 Cup Egg White Powder
2 Tbsp Cinnamon
1/2 Tsp Nutmeg
2 Tsp Baking Soda
4 Large Eggs
1/2 Cup Maple Syrup
2 Tsp Vanilla
2 Pears, Bosc or Anjou
1 Tbsp Maple Syrup
1 Tsp Cinnamon


How To Put It Together:

1- Preheat the oven to 300 degrees Fahrenheit. Measure a piece of parchment, cut it out & line your cake pan with the parchment paper. Place the cake pan on a baking sheet.


2- In a small bowl, mix together the tablespoon of agave and the teaspoon of cinnamon; set the bowl aside for now. Core the pears; slice them in eighths (it’s not necessary to peel them); place them in a large bowl. Pour the agave mixture over the pears; toss them until the pears are covered evenly with the agave cinnamon mixture.


3- Arrange the pear slices in the bottom of the cake pan, starting on the outside, working your way on, pressing the slices against each other until you cover the bottom of the pan; set the pan aside.


4- To the food processor, add the walnuts, egg white powder, baking soda, cinnamon and nutmeg. Process the  nut mixture until it resembles bread crumbs. Add the eggs, agave, and vanilla to the processor; process until the mixture looks like a pancake batter and pour the batter into the cake pan. Place the pan in the center of the preheated 300 degree oven for 35 minutes or until the tester comes out clean.


5- Cool the cake completely on the cooling rack. Place the cake plate over the cake pan & flip the cake over onto the plate. Carefully peel off the parchment paper.


6- Slice, serve & enjoy!



  • 202 Calories
  • 7 Grams Protein
  • 14 Total Grams of Fat
  • 2 Grams of Saturated Fat
  • 70 mg Cholesterol
  • 55 mg Sodium
  • 13 Gram Carbohydrate
  • 3 Grams Fiber
  • 8 Grams Sugar
  • 47% RDA of Manganese
  • 18% RDA of Copper
  • 10% RDA of Phosphorous
  • 9% RDA of Magnesium