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Pear Coffee Cake

Keyword: Bread rolls and muffins, Breakfast and brunch, Cakes, Fall
Skill: intermediate
Servings: 1

INGREDIENTS

  • 4 medium pears
  • 2 cup whole wheat pastry flour
  • 2 cup oats
  • 1 teaspoon baking soda
  • 4 teaspoons apple cider vinegar
  • 3/4 cup coconut sugar
  • 2 cup coconut oil
  • 1 cup non-dairy milk
  • 1 tablespoon ground ginger
  • ½ tablespoon cinnamon
  • 1 teaspoon of sea salt
  • *Choose organic ingredients when possible

INSTRUCTIONS

  1. Preheat your oven to 400 degrees Fahrenheit
  2. Prepare the topping:
    1. Wash, core and dice one and a half pears; add to a small bowl and mix with 1 tablespoon of coconut sugar and a ½ tablespoon of cinnamon
  3. Prepare the wet ingredients:
    1. Add the apple cider vinegar to the non-dairy milk and set aside, it will curdle slightly, this is what we want
    2. Wash, core and chop the two and a half remaining pears; place in a high speed blender and blend until smooth
    3. Add to the blender jar the apple cider vinegar & non-dairy milk mixture and coconut oil; blend until mixed well
  4. Prepare the dry ingredients:
    1. In a large bowl add the flour, oats, baking soda, coconut sugar, ground ginger and sea salt; mix until evenly combined
  5. Make the batter:
    1. Add the wet ingredients to the dry ingredients and mix until fully combined
  6. Bake:
    1. Pour batter into your springform pan and bake in 400 degree oven for 20 minutes
    2. Gently remove from oven and top with diced pear topping; place back in oven and bake for another 20 minutes
    3. Your coffee cake will be ready when the pears on top are browned but not burnt and a inserted toothpick comes out clean.