Winter Spiced Pear Cake (Gluten Free!)
Winter Spiced Pear Cake (Gluten Free!) takes about 45 minutes from beginning to end. This gluten free recipe serves 8 and costs $1.26 per serving. One serving contains 387 calories, 6g of protein, and 21g of fat. 2 people found this recipe to be delicious and satisfying. It works well as a dessert. Winter will be even more special with this recipe. It is brought to you by Foodista. A mixture of coconut flour, sprinkles of lemon juice, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. With a spoonacular score of 27%, this dish is rather bad. Try Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), Spiced Winter Citrus Apple-pear Bread, and Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar) for similar recipes.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 cup almond flour
1/2 cup arrowroot flour
2 tsp.s baking powder
1/2 tsp. cinnamon
1/2 cup coconut flour
4 eggs, beaten
1/4 cup full fat coconut cream
1/2 teaspoons ground cardamom
2 sprinkles of lemon juice
2 tbsp maple syrup
3 medium ripe but firm pears
2 large pinches of fine sea salt
1/2 teaspoon pumpkin spice blend
1/4 cup sucanat
spiced sugar (see recipe above)
2 teaspoons vanilla extract
1 stick (8 tbsp) local, unsalted butter at room temp
Equipment:
cake form
blender
bowl
oven
toothpicks
Cooking instruction summary:
- Preheat the oven to 350F. Butter/grease a 9-10 cake pan.
- In a small bowl, stir together the sucanat, cardamom, pumpkin spice blend, and cinnamon. Set aside 2 tablespoons of the spiced sugar to top the cake at the very end; add the rest to the butter. Cream together the butter, maple syrup, and two tbsp of the spiced sucanat with a mixer, scraping down the sides of the bowl, for about 3 minutes.
- Add the eggs one at a time, and beat to incorporate each egg.
- In a separate medium bowl, sift together the coconut, arrowroot, and almond flours, and the baking powder, and salt. Add half of the dry ingredients to the butter mixture and stir on low until just combined. Add the coconut cream and vanilla, and mix on low until just combined. Finally, add the remaining dry ingredients, mixing until just combined. The mixture will be quite thick.
- Now, cut the pears off of their cores. Slice up one cup of medium sized pear cubes, and cut the rest of the pears into 1/2 wedges. Drizzle the lemon juice over the wedges to preserve them; Fold the pear cubes into the batter and transfer the batter to the greased cake pan.
- Take the pear wedges and fan them out around the cake, or create your own design if you like! Press them into the batter a little bit so that some of the batter comes through. Sprinkle the leftover 2 tbsp spiced sugar over the top of the cake.
- Bake the cake until a toothpick comes out just barely clean, about 35-50 minutes (Varies depending on the oven).
- This cake is perfect with coffee, with breakfast, for afternoon snack, or for dessert!
- Enjoy!
Step by step:
1. Preheat the oven to 350F. Butter/grease a 9-10 cake pan.In a small bowl, stir together the sucanat, cardamom, pumpkin spice blend, and cinnamon. Set aside 2 tablespoons of the spiced sugar to top the cake at the very end; add the rest to the butter. Cream together the butter, maple syrup, and two tbsp of the spiced sucanat with a mixer, scraping down the sides of the bowl, for about 3 minutes.
2. Add the eggs one at a time, and beat to incorporate each egg.In a separate medium bowl, sift together the coconut, arrowroot, and almond flours, and the baking powder, and salt.
3. Add half of the dry ingredients to the butter mixture and stir on low until just combined.
4. Add the coconut cream and vanilla, and mix on low until just combined. Finally, add the remaining dry ingredients, mixing until just combined. The mixture will be quite thick.Now, cut the pears off of their cores. Slice up one cup of medium sized pear cubes, and cut the rest of the pears into 1/2 wedges.
5. Drizzle the lemon juice over the wedges to preserve them; Fold the pear cubes into the batter and transfer the batter to the greased cake pan.Take the pear wedges and fan them out around the cake, or create your own design if you like! Press them into the batter a little bit so that some of the batter comes through.
6. Sprinkle the leftover 2 tbsp spiced sugar over the top of the cake.
7. Bake the cake until a toothpick comes out just barely clean, about 35-50 minutes (Varies depending on the oven).This cake is perfect with coffee, with breakfast, for afternoon snack, or for dessert!Enjoy!
Nutrition Information:
covered percent of daily need
