This flavorful, gluten free coffee cake is a wonderful addition to your morning coffee, afternoon tea or snack! Makes one 9" coffee cake.
Ingredients
PEAR ALMOND CAKE
TOPPING
SPECIAL EQUIPMENT
- 9" cake pan
- food processor
Directions
PEAR ALMOND CAKE
- Preheat the oven to 350℉. Spray and line a 9" cake pan, set aside.
- Whisk Almond Flour, gluten free flour blend, potato flour, brown sugar, granulated sugar, cinnamon, baking powder, baking soda, and salt together.
- In a separate bowl, combine sour cream, applesauce, vegetable oil, eggs, Pear Compound, and Madagascar Bourbon Vanilla. Whisk until smooth.
- Add wet mixture to drys and stir until combined.
- Pour the cake batter into prepared pan, smooth top.
TOPPING
- Pulse Almond Flour, brown sugar, toasted almonds, cinnamon, and salt in a food processor until almonds are chopped small.
- Add cold butter cubes and pulse until butter is pea-sized.
- Sprinkle topping evenly over cake and press lightly to adhere.
- Bake 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool and rest for 40-60 minutes before removing from pan.
TIPS:
- This cake can be enjoyed immediately after removing from pan or it is also good after chilling a few hours or overnight.
- For a tasty dessert, warm cake slightly and serve with poached pear slices, vanilla ice cream, and a drizzle of Crema di Caramel Syrup.
