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Pear Crumb Cake (paleo)

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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.

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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

  1. Heat oven to 360 degrees and prepare square baking pan (8 or 9 in square) by greasing or lining with parchment paper.
  2. 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

  3. Make the cake by mixing wet ingredients together by hand or in a stand mixer with a paddle attachment until light and fluffy.

  4. Add all the dry ingredients (except the pears) and mix until just well incorporated.
  5. Then using a rubber spatula or spoon, fold the pears into the batter

  6. Spread out the batter into the prepared pan and spread out into one even layer.

  7. Sprinkle the crumb topping all over the batter.

  8. Bake for 42-45 minutes using a toothpick to test for doneness.
  9. 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.

Cinnamon Streusel Coffee Cake (paleo)

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I’m not much of a cake fan, but this Cinnamon Coffee Cake, my friends, is more of a “cake”. And I say “cake” because it lacks the regular dry/blandness I associate with cakes. This “cake” has the texture of a light but perfectly moist muffin, that is flat. And double layered. Sandwiching an oh-so-cinnamony filling. And then there’s the streusel topping, packed with even more cinnamony goodness and adding just the right amount of texture to top off the lovely “cake” bottom. It’s the perfect anytime snack but is made to be eaten with a hot cup of coffee or tea. This recipe is paleo-friendly (gluten/grain free), dairy free, and has no refined sugars. Plus, it’s actually fairly low in sugar overall for a coffee cake with a filing AND a streusel top. This recipe is fairly easy to make so don’t let the seemingly long list of ingredients stop you from making this recipe, most of the ingredients repeat themselves in each section.

I like to add a good amount of collagen* to my baked goods to add some protein and reap the many benefits of collagen whilst also satisfying my sweet tooth. This is completely optional and I give a substitution if you prefer to leave it out.

paleo, gluten free/grain free, dairy free, no refined sugar

If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna

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Cinnamon Streusel Coffee Cake

paleo, gluten free/grain free, dairy free, no refined sugar

This Cinnamon Streusel Coffee Cake is a light but perfectly moist cake sandwiching a super cinnamony filing and topped with an even more cinnamon packed topping. It's made to be eaten along side a hot cup of coffee or tea, but really, this is a great anytime snack. With a surprisingly low amount of sugar and only good for you ingredients this recipe is a sure winner.

freshlydafna.com

Course Breakfast, Snack

Ingredients

Cinnamon Filing

  • 1/4 cup coconut sugar
  • 1 tbsp cinnamon
  • 1/4 tsp cacao powder (for color only, completely optional)

Streusel Topping

  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar
  • 1 tbsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup coconut oil room temp (or firmed up in fridge a few minutes if in liquid state)

Cake

Wet Ingredients

  • 3/4 cup dairy free yogurt (I like coconut yogurt)
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil melted and cooled
  • 3 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1 1/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup collagen (or sub 1/4 cup more almond flour)
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 and prepare 8x8 baking pan by lining with parchment paper

  2. Make the filing by mixing filing ingredients together in a small bowl and set aside

  3. Make streusel by mixing coconut sugar, coconut flour, cinnamon and salt together in a small bowl, then add coconut oil and mix together with your fingers or a fork until a sandy mixture develops. Set aside

  4. Make cake by first mixing wet ingredients together either by hand or with a stand mixer until light and fluffy

  5. Then mix in dry ingredients and mix until just well incorporated scraping down sides of bowl when necessary

  6. Pour 1/2 cake batter into prepared baking dish and spread out in an even layer

  7. Then pour filing over the cake layer so it's fairly equally distributed all over lower cake layer

  8. Then add the remaining batter using a rubber spatula to gently spread it over the cinnamon filling and into an even layer

  9. Finally, add the streusel topping over the top cake layer

  10. Bake for about 48 minutes testing with a toothpick to ensure doneness

  11. Remove from oven and let cool before removing from baking pan and slicing

Recipe Notes

Any remaining pieces can be stored in an airtight container for a few days or in the freezer for longer. 

*I use and love Great Lakes Collagen Hydrosolate. If you are a first time customer use my code FreshlyDafna20 for 20% off your first order!