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:

  1. Preheat the oven to 350F. Butter/grease a 9-10 cake pan.
  2. 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.
  3. Add the eggs one at a time, and beat to incorporate each egg.
  4. 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.
  5. 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.
  6. 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.
  7. Bake the cake until a toothpick comes out just barely clean, about 35-50 minutes (Varies depending on the oven).
  8. This cake is perfect with coffee, with breakfast, for afternoon snack, or for dessert!
  9. 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:

Quickview
387 Calories
6g Protein
20g Total Fat
46g Carbs
1% Health Score
Limit These
Calories
387k
19%

Fat
20g
32%

  Saturated Fat
11g
73%

Carbohydrates
46g
16%

  Sugar
28g
32%

Cholesterol
112mg
37%

Sodium
269mg
12%

Alcohol
0.34g
2%

Get Enough Of These
Protein
6g
12%

Fiber
6g
25%

Manganese
0.37mg
19%

Calcium
122mg
12%

Vitamin B2
0.19mg
11%

Selenium
7µg
10%

Vitamin A
496IU
10%

Phosphorus
91mg
9%

Iron
1mg
8%

Vitamin C
6mg
7%

Vitamin K
5µg
6%

Copper
0.11mg
6%

Folate
19µg
5%

Vitamin E
0.71mg
5%

Potassium
165mg
5%

Vitamin D
0.65µg
4%

Vitamin B5
0.43mg
4%

Vitamin B12
0.22µg
4%

Vitamin B6
0.07mg
3%

Zinc
0.5mg
3%

Magnesium
13mg
3%

Vitamin B1
0.03mg
2%

Vitamin B3
0.23mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

Popular Recipes
Bistek: Filipino Beef Steak

Casaveneracion

Zebra Cake

Brown Eyed Baker

Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis

Foodista

Broiled Salmon and Fig Salad with Blackberries and Green Goddess Dressing

The Roasted Root

The Everest Spoons

Leites Culinaria