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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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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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Reviews

mis7up
0

mis7up

10/26/2014

I hate being the barer of rating a recipe 1st especially if I'm giving it a bad review. I do cook & bake GF at home because of family members. SO note, I'm not an expert, but this recipe was epically a disaster. So, I'll break it down on where I hade issues. Direction 1. No specific size springform, so I used a 12in after looking at the ingredients. 1 tsp of melted coconut oil didn't cover much of anything. I had to use more then then a tbsp. Direction 3. There was more butter then coconut flour & I couldn't get it to resemble coarse crumbs for nothing & I had my butter in the freezer for an hour prior, so it didn't melt with working with it. I ended up adding more coconut flour (close to 4tbsp additionally). Direction 5. I mixed wet & dry separately & added together. Everything else was standard to a T. I took my time with this recipe & felt it was going to be good. But 35 minutes into baking it, it was burning on the top, did a prick test for doneness & wasn't ready. So I tented it with foil to prevent anymore scorching. At the 40 minute mark, checked again & the edges of the cake were already extremely dark, pricked again & came out clean. I pulled immediately. Waited the allotted time, removed the ring from the pan, tried to cut a portion only to have the cake crumble & split. The layers didn't bind or marry together at all & the bottom still stuck to the foil. It tasted awful, nothing like it should taste & the fruit was still crunchy. Sorry...was very disappointed.

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