Ingredients:

Caramel:

• 8 tbsp unsalted butter
• 8 tbsp white sugar

Cake Batter:

• 2 cups all-purpose flour
• 1/8 tsp baking soda
• 2 tsp baking powder
• ½ tsp cinnamon
• 1/8 tsp clove
• 1/8 tsp allspice
• 1/8 tsp salt
• 1/3 cup unsalted butter
• 1/3 cup white sugar
• 1 cup brown sugar packed firmly
• 3 large eggs
• 1 large egg white
• 1 tsp fresh vanilla bean
• ¼ cup rice milk
• 3 fresh pears, peeled

Garnish:

• Fresh mint leaves

Preheat oven to 325 degrees and gather a 10-inch springform pan.

Caramel: Start by melting the butter. Set aside the butter for five minutes then stir in the sugar to combine. Pour this mixture into a 10-inch springform pan.

Pears: Cut each pear quarter lengthwise into thin slices and pinwheel them around the springform pan, placing them on top of the sugar mixture.

Batter: Sift all dry ingredients—flour, baking powder, baking soda, cinnamon, cloves, allspice, and salt— together into a bowl and set aside. With an electric mixer, beat butter until creamy. Add sugars and continue mixing. Stop mixer occasionally to scrape the sides of the bowl. Add eggs one at a time. Add vanilla. Turn the mixer speed down and add dry ingredients. At this stage, alternate the milk and dry ingredients to avoid lumping. When the ingredients are combined, pour batter evenly over the pear slices and bake for 45 minutes. Let the cake sit for 10 minutes to help it set. Then pop the springform pan and
flip! Top with mint. Serve warm.

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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

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