UpSide-Down Pear Chocolate Cake
1 ¾ cups teff flour
1 ¾ cups sugar
3/4 cup unsweetened cocoa powder
2 tsps baking soda
1 tsp baking powder
1 Tbsp arrowroot or cornstarch
3/4 tsp salt
2 eggs
3/4 cup brewed strong coffee, cooled
3/4 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1-2 large pears, peeled, cored, and sliced
Preheat oven to 350. Lightly oil a 10” spingform pan and line with waxed or parchment paper, oil the paper too.
Sift dry ingredients into medium bowl.
In large bowl, whisk together eggs, coffee, buttermilk, oil, and vanilla. Gradually stir flour mixture into egg mixture until thoroughly blended.
Arrange pear slices in a circular design on the bottom of cake pan. Pour batter on top of pears. Bake for 45-50 minutes, or until a wooden pick inserted in the center comes out clean.
Place on rack and let cool for 30 minutes. Invert cake onto plate. Peel off waxed paper. Cool completely before serving.
Adapted from Jesse Ziff Cool’s Upside-down Pear Chocolate Cake recipe in Your Organic Kitchen,
