Pear and Apple Coffeecake with Walnut Topping

Pear and Apple Coffeecake with Walnut Topping
Staff Writer
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Are you looking for a coffeecake recipe that is Paleo and gluten-free? Oh, and delicious… Here you go: My pear and apple coffeecake with walnut topping. Enjoy.

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6
Servings
374
Calories Per Serving
Deliver Ingredients

Notes

Note: I took a butter knife and ran it around the pan before loosening!

Ingredients

  • 3/4  Cups  chopped walnuts
  • 3  Tablespoons  raw honey
  • 1  Teaspoon  cinnamon
  • 2  Tablespoons  coconut flour
  • 1/4  Cup  plus 1/2 cup cold, unsalted butter, cubed
  • medium ripe, pears, peeled and thinly sliced
  • medium apple, peeled and thinly sliced
  • 2  Teaspoons  lemon juice
  • 1/2  Cup  unsalted organic butter, softened
  • 1/4  Cup  raw honey
  • large eggs
  • 1  Teaspoon  vanilla extract
  • 3/4  Cups  coconut flour
  • 1/4  Cup  arrowroot powder
  • 3/4  Teaspoons  baking powder
  • 1/2  Teaspoon  baking soda
  • 1/2  Teaspoon  sea salt
  • 3/4  Cups  coconut milk
  • Coconut oil, melted

Directions

Preheat the oven to 350 degrees.

In a small bowl, combine the walnuts, honey, and cinnamon and set aside. Place the flour in a small bowl and cut in the cubed butter until the mixture resembles coarse crumbs. Stir in walnut mixture and set aside.

In a medium bowl, combine the pears and apples with the lemon juice. Set aside.

In a separate medium bowl, whisk together the softened butter, honey, and eggs. Continue whisking and slowly add in the vanilla, coconut flour, arrowroot powder, baking powder, baking soda, salt, and coconut milk.

Wrap the bottom of a 9-inch springform pan with foil and place on a baking sheet. Evenly coat the pan with the melted coconut oil.

Pour about ½ of the batter into the bottom of the pan. Add a layer of pears and apples to the top. Add the rest of the batter and then top with the walnut mixture.

Bake until you can insert a toothpick into the center and it comes out clean, about 50-55 minutes. Let cool for 10 minutes before removing the springform pan, and then let it cool for an additional 20 minutes before serving.

Nutritional Facts

Total Fat
11g
16%
Sugar
17g
19%
Saturated Fat
4g
17%
Cholesterol
14mg
5%
Carbohydrate, by difference
55g
42%
Protein
12g
26%
Vitamin A, RAE
23µg
3%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
88mg
9%
Choline, total
6mg
1%
Fiber, total dietary
1g
4%
Folate, total
28µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
24mg
8%
Niacin
2mg
14%
Phosphorus, P
184mg
26%
Selenium, Se
13µg
24%
Sodium, Na
603mg
40%
Water
49g
2%
Zinc, Zn
2mg
25%

Pear Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pear Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.