Pear and Apple Coffeecake with Walnut Topping
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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Note: I took a butter knife and ran it around the pan before loosening!
- 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
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.