Saturday, September 18, 2010

Pear-Spiced Coffee Cake...the ultimate fall dessert














Yes! I actually made this! ......
was what I kept thinking after this fantabulous cake slide so delicately out of the baking pan.
I taught this recipe in a private cooking class the other day and it was spectacular. This is the perfect Fall/Winter recipe to satisfy that sweet tooth, and to impress your family and friends. As the weather get colder, nothing like cinnamonn and allspice smelling up your kitchen...
And to give credit where credit is due, thank you Christina Pirello for another fantastic dessert!
Because it's just THAT good...ok ok...here's the recipe:
1 tablespoon avocado oil (or could also use extra virgin olive oil)
3 tablespoons maple syrup granules (I just used a little brown rice maple syrup for tastes)
3 firm but ripe Bosc pears
1 tablespoon fresh lemon juice
1 ½ cups whole wheat pastry flour
Pinch sea salt
1 teaspoon baking powder
2 teaspoon ground cinnamon
½ teaspoon EACH: nutmeg, ginger, and allspice
¾ cup brown rice maple syrup (or could use maple syrup)
½ cup unsweetened applesauce (I shaved an apple fresh)

Place oven rack in lowest position and pre-heat oven to 375F. Oil and flour and 8-inch square baking dish.

Drizzle the oil over the bottom of the prepared baking dish and sprinkle with maple syrup granules. Peel, halve, and core the pears. Cut a pear half lengthwise, into 1/8” inch thick slices, leaving the slices attached at the top half of the pears. Keeping the slices together, slide a spatula underneath, invert the pear onto your hand and press lightly to fan the slices. Place it, cut side up, in the maple syrup mixture in the baking dish. Repeat halves, filling the bottom of the dish. Drizzle with lemon juice. Bake uncovered, 15 minutes.

Meanwhile, whisk together flour, salt baking powder, and spices in a bowl. Wish together the rice syrup and applesauce. Stir wet mixture into dry until just blended. Spoon batter carefully over baked pears, covering them evenly.

Bake 30 to 35 minutes, until a wooden toothpick inserted in center of cake comes out clean. With a sharp knife, loosen edges of cake from pan. Place a serving platter over pan and invert cake onto platter. Remove any pear slices that adhere to the cake pan and replace them on top of cake. Allow to cool about 10 minutes before slicing. The cake is ready to serve warm.
P.S. If you do attempt to make this coffee cake, WRITE ME! I want to hear all about it!
xo
Marisa

2 comments:

  1. This looks amazing!!! Do you think it would work with brown rice flour (my boyfriend is gluten-free)?

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  2. Ooh yum!! This looks so super delicious! I love how you arranged the pairs... looks professional!

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