Fall-Flavored Pear Almond Cake

Staff Writer
Fall-Flavored Pear Almond Cake
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
508
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.

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.

Nutritional Facts

Total Fat
30g
46%
Sugar
34g
N/A
Saturated Fat
11g
55%
Cholesterol
1mg
0.3%
Protein
6g
13%
Carbs
59g
20%
Vitamin A
0.8µg
0.1%
Vitamin C
11mg
18%
Vitamin E
6mg
29%
Vitamin K
11µg
13%
Calcium
61mg
6%
Fiber
5g
19%
Folate (food)
18µg
N/A
Folate equivalent (total)
84µg
21%
Folic acid
39µg
N/A
Iron
2mg
11%
Magnesium
49mg
12%
Monounsaturated
12g
N/A
Niacin (B3)
2mg
11%
Phosphorus
104mg
15%
Polyunsaturated
5g
N/A
Potassium
464mg
13%
Riboflavin (B2)
0.3mg
18.1%
Sodium
257mg
11%
Sugars, added
26g
N/A
Thiamin (B1)
0.2mg
15.7%
Zinc
0.7mg
4.8%

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