Pear Cake


For Poached Pears

2 cups apple cider

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

4 pears

For cake

1/2 cup coconut oil, melted

3/4 cup brown sugar

1 egg

1 teaspoon vanilla

1 cup buttermilk

1 cup Almond flour

3/4 cup all-purpose flour, plus 3 tablespoons

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

For the poached pears

In a pot, bring cider, cinnamon, cardamom and 1 cup water to a simmer.

Add pears and cook while stirring, 20 minutes.

Remove pears from liquid and dry on paper towels. Cool completely.

For the cake

Preheat the oven to 350

Grease a 9-inch cakepan with nonstick spray.

In a bowl, whisk together coconut oil and brown sugar.

Add the egg, vanilla and buttermilk, and mix.

Add almond flour, 3/4 cup all-purpose flour, baking powder, baking soda, salt, cinnamon and cardamom, and mix.

Toss pears with 3 tablespoons flour to coat.

Pour 1/4 of batter into pan and tightly pack pears into pan on the batter.

Pour remaining batter in pan and tap to remove air pockets.

Bake cake until a butter knife inserted into the cake comes out clean (50 to 55 minutes.)

Cool in pan 20 minutes, then flip over onto plate to cool completely before serving.

Sprinkle cake top with powdered sugar. (optional)
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