Fall-Flavored Pear Almond Cake

Fall-Flavored Pear Almond Cake
Staff Writer
Elsa Saatala

This moist and nutty cake spiced with cinnamon, ginger, and nutmeg, is a perfect way to use up ripe pears. It is not too sweet, and can be enjoyed sliced as a breakfast-loaf, or topped with ice cream for a delicious dessert. It can also baked into muffin tins, making for a quick and easy breakfast to take on-the-go.

10
Servings
492
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup whole unsalted, raw almonds
  • 2 Cups unbleached all-purpose flour
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Tablespoon cinnamon
  • 1/2 Teaspoon nutmeg
  • 1/2 Teaspoon ginger
  • 1/2 Cup coconut oil
  • 1/2 Cup canola oil
  • 1/2 Cup unsweetened apple sauce
  • 1/4 Cup plain Greek yogurt
  • 1 Cup coconut palm sugar (or brown sugar)
  • 4 Tablespoons honey
  • 1/2 Teaspoon almond extract
  • 3 ripe pears, peeled, cored, and cut into 1/4-inch cubes

Directions

Preheat oven to 350°. Butter and flour a loaf or bundt pan. Finely chop the almonds in a food processor.

In a medium-sized bowl, whisk together the chopped almonds, flour, baking soda, salt, and spices.

In a large bowl, whisk together the oil, applesauce, sugar, honey, yogurt, and almond extract.

Stir the dry ingredients into the wet ingredients until they are just combined. Gently stir in the pears.

Bake for about 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for about 30 minutes, and then turn it onto a cooling rack.

Optional: Serve with ice cream.

Nutritional Facts

Total Fat
28g
40%
Sugar
11g
12%
Saturated Fat
14g
58%
Cholesterol
17mg
6%
Carbohydrate, by difference
50g
38%
Protein
11g
24%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
50mg
5%
Choline, total
15mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
4µg
0%
Folate, total
101µg
25%
Iron, Fe
3mg
17%
Magnesium, Mg
23mg
7%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
132mg
19%
Riboflavin
1mg
91%
Selenium, Se
21µg
38%
Sodium, Na
120mg
8%
Thiamin
1mg
91%
Water
34g
1%
Zinc, Zn
2mg
25%

Fall Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Fall Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.