Caramel Upside-Down Pear Cake 🍐🍯✨

0 Preheat oven to 325°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.Add the caramel drizzle: Stir the caramel sauce in a small bowl and pour into the cake pan.
1 Arrange the pears: Layer the pear slices over the caramel in any design you’d like — and honestly, the more pears the better. Sprinkle over coconut sugar. Set aside.
2 Mix the dry ingredients: In a large bowl, whisk together the almond flour, salt, baking soda, cinnamon, and ginger.Mix the wet ingredients: In a separate bowl, whisk together the eggs, pear sauce, honey, olive oil, vanilla, and lemon juice until smooth.
3 Combine: Pour the wet ingredients into the dry and mix until well combined — the batter will be fairly thick.Bake: Scrape the batter into your prepared pan and gently spread the top with a spatula to avoid disturbing your pear design. Tap the pan on the counter a few times to release any air bubbles.
4 Bake on the center rack for 38–45 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
5 Cool & flip: Let the cake rest at room temperature for 15 minutes, then gently run a knife around the edge to loosen it. Place a plate or baking dish over the pan and flip quickly — the cake should slide right out.Slice and serve once cooled. Enjoy warm, room temp, or even chilled from the fridge!