Celebrating seasonal winter fruit with this Pear Crumb Cake! If you know me, or follow me on IG (which, if you do, thank you!) you’ll know that I am fairly obsessed with produce. There are a mere few fruits or veggies that I do not love or find beautiful. And while I am not the biggest fan of winter (cold weather, short days, bulky clothes), I do really enjoy winter produce. And while I can pick a juicy grapefruit or a sweet apple from a mile away, there’s something about selecting a perfectly ripe, juicy not mushy pear that’s always been very allusive. Every pear I ever select is always a huge grainy disappointment.
BUT I recently discovered, that if you bake a pear, well, you just can’t lose. Because picking a good firm pear is easy. And then baking that pear into a moist cake with all the warm cozy spices is just a winning situation. The cake is paleo-friendly (gluten/grain/dairy free) and just the right texture to be a satisfying breakfast, which doesn’t feel over indulgent at the beginning of the day. And we can’t forget the crumb topping, which, if you ask me, is always a welcome addition to any cake. I used two small-ish red pears but chose any that look good to you, try to select firmer ones that will hold up to a hot oven. This is one of my favorite cake recipes to date and was huge hit with all my friends and family. And if they don’t get devoured in one day, they freeze wonderfully!
paleo (gluten/grain/dairy free), naturally sweetened
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Paleo Pear Crumb Cake
This pear speckled cake is the perfect way to celebrate a delicious winter fruit! It's a moist but light cake flavored with all the warm cozy spices and crowned with a delicious crumb topping. Perfect for breakfast or alongside your afternoon coffee!
paleo (gluten/grain/dairy free), naturally sweetened
Ingredients
Streusel Topping
- Streusel Topping
- ½ cup coconut sugar
- ¼ cup coconut flour
- 1 tsp cinnamon
- 1/8 tsp salt
- 4-5 tbsp coconut oil or butter
Cake Ingredients
Wet
- 3 eggs
- ¾ cup coconut yogurt
- ½ cup coconut sugar
- ¼ cup coconut oil melted & cooled
- 1 tsp vanilla
Dry
- 1 ½ cup almond flour
- ½ cup tapioca flour
- 3 tbsp coconut flour
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 small or 1 ½ medium pears cut into 1 in chunks (any firm variety will do)
Instructions
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Heat oven to 360 degrees and prepare square baking pan (8 or 9 in square) by greasing or lining with parchment paper.
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Make the streusel topping by mixing together all the dry ingredients in a small bowl, then add 4 tbsp coconut oil and mash together with a fork, breaking up any larger chunks with your fingers, until texture looks like wet sand and sticks when pressed together. Adding an additional tbsp of oil if mixture is still too dry. Set aside
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Make the cake by mixing wet ingredients together by hand or in a stand mixer with a paddle attachment until light and fluffy.
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Add all the dry ingredients (except the pears) and mix until just well incorporated.
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Then using a rubber spatula or spoon, fold the pears into the batter
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Spread out the batter into the prepared pan and spread out into one even layer.
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Sprinkle the crumb topping all over the batter.
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Bake for 42-45 minutes using a toothpick to test for doneness.
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Let cool for about 15-20 minutes before slicing or removing from the pan.
Recipe Notes
These freeze brilliantly! Cut into desired slices and store in airtight container.
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