Fall-Flavored Pear Almond Cake
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.
- 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
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.