This week I’m bringing you two recipes – today’s is a bonus! Couldn’t help it – it’s the perfect week to double up, don’t you think? Make sure to check out yesterday’s pear cardamom and vanilla marmalade.
Just in case you haven’t decided on dessert for Thanksgiving day (or weekend!), this pear yogurt cake is a total winner! I love the unique combination of flours here – almond, buckwheat, and a gluten free blend. It’s sweet and perfectly paired with autumn spices. Also, it’s especially delicious with a caramel sauce and definitely the pear marmalade! I hope you can make it and share with those you love.
Also, I wanted to take a minute to let each of you know how much I value your support : ) . My creative journey started just over 3 years ago and it’s still surreal to me that I’m curating recipes and beauty for you on a daily basis. Couldn’t have continued this far without your continued love and attention towards this blog of mine. Seriously, it means the world. I look forward to continuing to create and share, and wish you the loveliest holiday week!
Pear Yogurt Autumn Cake (Gluten Free)
- 232 g 1 ½ cup GF flour blend
- 136 g 1 cup almond flour
- 160 g 1 cup buckwheat flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon allspice
- 1 teaspoon sea salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 340 g 1 1/2 cup plus 2 tablespoons or 2-3 very ripe pears, peeled and quartered +extra slices for top, ½” thick
- 206 g 1 ⅓ cup coconut sugar
- 4 eggs
- 250 g 1 cup vanilla yogurt
- 210 g 1 cup olive oil
- 1 teaspoon vanilla
- Preheat oven to 350°. Coat a springform size cake pan with nonstick spray. Line with parchment.
- Whisk flours, spices, salt, baking soda, and baking powder in a medium bowl.
- In a food processor or blender, puree pears lightly until the consistency of mashed bananas.
- In a mixer, add pureed pears and sugar. Mix until combined. On medium speed, add eggs on at a time, then oil and vanilla. Finish with sour cream.
- On low speed, slowly add dry ingredients and mix, just until combined.
- Scrape batter into pan. Bake cake for 15 minutes.
- Open oven door. While cake remains in oven, quickly lay pear slices on top. Close oven and continue to bake for another 25-35 minutes or until a toothpick inserted into the center comes out clean. Total bake time should be 55–65 minutes.
- Transfer pan to a wire rack and allow to cool for about 20 minutes. Turn out cake onto rack and let cool completely.