Pear-Almond Upside Down Cake

For Calzone night I decided we need something sweet to end the meal, and I was thinking I wanted to do something pretty. Upside down cakes can be pretty right? Well one of my best friends HATES pineapple, so the traditional pineapple upside down cake was out of the picture. So I was thinking about ideas, I saw pears, and though almonds, and then came Pear-Almond upside down cake. Let me tell you, this combo is a winner. 


What you need:
-3Tblsp non-dairy butter (earth balance)
-3/4cup brown sugar, packed
-2 Large Bartlett Pears
-1/2tsp cinnamon
-1/4tsp allspice
-1/4tsp nutmeg

-1/2cup non-dairy butter (earth balance)
-3/4cup sugar
-1tsp vanilla
-1/4tsp almond extract
-Ener-G Egg replacer for 3 eggs
-2/3cup blanched almonds, finely ground
-1cup flour
-1tsp baking powder
-1/4tsp salt

1. Preheat oven to 375F
2. Heat butter with the brown sugar in a skillet over medium heat until the sugar is melted and smooth; remove from heat and pour into a 8x8 baking dish. 
3. Peal and slice pears. Overlap the slices in the dish in any patter you wish. Sprinkle cinnamon, allspice, and nutmeg on pears.
4. Cream the better and sugar until light and fluffy, then add the vanilla and almond extract. Beat in the egg replacer.
5. Stir in ground almonds and remaining dry ingredients.
6. Pour over pears and smooth out until evenly distributed.
7. Bake in the center of the oven until the cake is golden and springy, about 35-40 mins. Let cool in the pan for a few minutes, then set a cake pan on top of the pan, hold tightly, and flip over. Carefully ease the pan off the cake.
8. Let cool to room temperature and serve. Top with toasted sliced almonds and soy ice cream.