Pear and Apple Coffeecake with Walnut Topping

Staff Writer
Pear and Apple Coffeecake with Walnut Topping
Thinkstock/iStockphoto

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.

Click here to see more recipes on Cindy's Table.

6
Servings
802
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
  • 2 medium ripe, pears, peeled and thinly sliced
  • 1 medium apple, peeled and thinly sliced
  • 2 Teaspoons lemon juice
  • 1/2 Cup unsalted organic butter, softened
  • 1/4 Cup raw honey
  • 5 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.

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.

Nutritional Facts

Total Fat
64g
99%
Sugar
31g
N/A
Saturated Fat
37g
100%
Cholesterol
257mg
86%
Protein
11g
23%
Carbs
52g
17%
Vitamin A
392µg
44%
Vitamin B12
0.5µg
7.5%
Vitamin B6
0.2mg
9.8%
Vitamin C
5mg
9%
Vitamin D
2µg
N/A
Vitamin E
2mg
9%
Vitamin K
7µg
9%
Calcium
112mg
11%
Fiber
10g
40%
Folate (food)
46µg
N/A
Folate equivalent (total)
46µg
11%
Iron
3mg
14%
Magnesium
49mg
12%
Monounsaturated
13g
N/A
Niacin (B3)
0.6mg
2.8%
Phosphorus
241mg
34%
Polyunsaturated
9g
N/A
Potassium
318mg
9%
Riboflavin (B2)
0.3mg
15.5%
Sodium
411mg
17%
Sugars, added
20g
N/A
Trans
2g
N/A
Zinc
1mg
9%

Around the Web