Pear Upside Down Cake, Gluten, Egg and Sugar Free

I needed something to take to a potluck today, and I'd seen some pear upside down cakes around the 'Net.  I love pineapple upside down cake, and I love pears; so I thought this seemed like a reasonable solution.  It really is delicious.  The spices from the caramel bubble up into the cake yet still leave a wonderful caramel topping for the cake, and the smell is just delightful.

Pear Upside Down Cake, Gluten, Egg and Sugar Free
Makes 8 servings

Pre-heat the oven to 325F.  Stir together in a bowl

1/2 cup melted butter (or lard, coconut oil, etc.)
1/2 cup dextrose
2 tablespoons sorghum molasses (or honey)
2 tablespoons light corn syrup (or honey))
2 packets Truvia sweetener
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves

Pour the mixture into a 10" pie pan, working the sauce up the sides as much as possible.  Arrange on the surface of the caramel mixture in an attractive manner

1 - 14 ounce can of pears, drained and cut into wedges
1/2 cup walnuts or pecans

In a mixing bowl combine

1 cup flour mix
1/2 cup tapioca flour
3/4 cup dextrose
4 packets Truvia
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

In another bowl combine

1/2 cup sour cream (or goat's milk with 1 teaspoon vinegar added to it0
3 tablespoons ground flax mixed with 2/3 cup warm water
2/3 cup canola oil (or melted butter, etc.)
1 1/2 teaspoons vanilla
1 tablespoon light corn syrup (or honey)

Add the wet mixture to the dry mixture all at once and stir lightly until there are no more dry lumps in the batter.  Carefully, pour the batter over the pears, etc., in the pie pan.  Smooth the batter to the edges of the pan.  Bake the cake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.  CAREFULLY remove the cake from the oven and allow it to rest for about 5 minutes.  Carefully invert the cake onto a serving plate.  This is delicious served warm with ice cream or whipped topping, as tolerated.  It is, also, lovely served at room temperature.  Enjoy!