Pear Cake
“I adapted this recipe from an old cookbook of my Nanny’s. It featured apples and a bunch of sugars and butter and you really can’t go wrong with that combination. I like to use any stone fruit available, it is so simple, I throw it together all the time just before dinner for a evening snack with tea. Its sweet, comforting and super EASY. But the best part! Did I mention you can make this in a rice cooker?! Yah, its pretty much the best recipe to keep in your tool box .”
Ingredients:
Topping:
3/4 cup packed brown sugar
1 tsp cinnamon
Base
1 1/3 cup flour (I use Bette Hagman's Four Flour Blend gfree mix found here)
3/4 cup sugar (or alternative sweetener)
1 tbsp baking powder
1 tsp xanthan gum
1/4 cup coconut oil
1 egg ( or one flaxseed egg)
3/4 cup almond milk with vanilla flavour
2-4 pears, peeled and sliced
Method:
Preheat oven to 350, grease 8 inch pie plate
Topping: In a small bowl, mix together sugar and cinnamon, set aside.
Base: In a large bowl, mix together dry ingredients and then mix in coconut oil with your fingers or pastry blender under resembles coarse crumbs. Add egg & milk and mix well. Spread half evenly in pan. Sprinkly evenly with half of topping mixture. Sprinkle with remaining base.
Arrange pear slices over the top of cake, pushing them into the batter. Sprinkle with remaining topping. Bake in preheated oven for 50-60 minutes or until a tester inserted in the centre comes clean.
Note: Gluten free flour blends are great to have on hand to make baking a breeze. I like to take Sunday's to do my prep for the week ahead and it always includes adding a couple flour mixes as each mix is best suited to a certain type of recipe I find. A complete list of amazing blends can be found here. Bookmark it for easy reference!
