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Pear and Apple Coffee Cake with Walnut Topping

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    2 h 15 m
Cindy Anschutz Barbieri

Cindy Anschutz Barbieri

Are you looking for a coffee cake recipe that is paleo and gluten-free? Oh, and delicious? Here you go, my pear and apple coffee cake with walnut topping. Enjoy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 178 mg
  • 59%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan in aluminum foil and grease entire pan with coconut oil.
  2. Stir walnuts, 3 tablespoons honey, and cinnamon together in a bowl.
  3. Pour 2 tablespoons coconut flour in a bowl; cut 1/4 cup cold unsalted butter into flour until mixture resembles coarse crumbs. Stir walnut mixture into butter mixture.
  4. Stir pears, apples, and lemon juice together in a bowl.
  5. Beat 1/2 cup softened unsalted butter, 1/4 cup honey, and eggs together in a bowl. Whisk coconut flour, coconut milk, arrowroot powder, vanilla extract, baking powder, baking soda, and sea salt into egg mixture until a smooth batter.
  6. Pour 1/2 the batter into the springform pan. Spread pears and apples in a layer over the batter. Pour remaining 1/2 the batter over apples and pears; top with walnut mixture.
  7. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Cool for 10 minutes before running a butter knife around the edge of the cake and loosening the springform. Cool for 1 hour.
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