The Little Caramel Pear Cake You're Going To Want To Bake On Repeat
The Little Caramel Pear Cake You're Going To Want To Bake On Repeat
It's perfect for Thanksgiving Day! The moist and sweet offerings of this little cake are nothing short of impressive. The people you share it with, will undoubtedly, love it.
Imagine this little cake sitting on your Holiday table as one of the star desserts, just waiting to be devoured! It's a dramatic little cake that's not only delicious but also gorgeous! I will be making this for Thanksgiving, and decorating the plate with olive branches.
The flour blend for this Caramel Pear Cake was inspired by a conversation with a French chef during a summer road trip through the Pacific Northwest. After he shared the idea with me, I couldn't stop thinking about it. This cake is my first creation using this blend, and it turned out fantastic. The almond and buckwheat flours, each with their own culinary powers, created a moist, European-style dessert. With the warm caramel sauce, this cake became a much welcomed, new type of dessert.
This Caramel Pear Cake is:
gluten-free
grain-free
soy-free
can be dairy-free
gum-free
starch-free
Prep Time: 10 minutes
Bake Time: 50 minutes or until
Yields: 8 slices
Ingredients for Cake
3 medium whole eggs
135g (1 cup) coconut sugar
170g (scant 1 cup) unsalted butter, melted (*see note)
135g (¼ cup) milk of your choice (*see note)
1 tablespoon vanilla extract
150g almond flour, sifted
150g buckwheat cake, sifted
1 teaspoon of cinnamon
½ teaspoon of cardamom
½ teaspoon of sea salt
6 smalls pears, peeled (de-seeding is optional, I don’t remove the seeds)
Ingredients for Caramel Glaze
13.50oz -14oz (one whole can of full fat) coconut milk
125g (1 cup) coconut sugar
30g (2 tablespoons) unsalted butter (*see note)
6g (½ tablespoon) gluten-free vanilla extract
NOTE: All dairy ingredients can be swapped out with dairy-free milk and butter.
Instructions
Preheat the oven to 350°F. Line or grease a 6-inch cake pan with parchment paper or coconut oil.
Prep all your ingredients, by weighing out or measuring, except the pears.
Use a standing kitchen mixer, a hand blender or a whisk: In a medium mixing bowl, add eggs and beat for two minutes. Add in the sugar, melted butter, milk and vanilla extract. Mix for two more minutes, or until a smooth, creamy batter is achieved. Add the flours and mix again for two minutes more. Pour cake batter into a 6-inch cake pan. Set aside.
Peel pears. To create a scallop effect, scrape down the sides of each pear with a fork. If your pears have stems, you can remove them or cover them with foil, to prevent burning and cracking. Put the five pears in the batter, arranging in a round pattern, with one pear placed in the center.
Bake for 50 minutes in the middle rack.
While cake is baking, make the Caramel Sauce. Combine the coconut milk, coconut sugar, and vanilla extract in a large, round skillet. Bring to a boil over medium heat. Whisk occasionally and allow ingredients to simmer for 10 minutes. Add butter and whisk thoroughly for 5 minutes, or until sauce is thick. Set aside.
Lift up the sides of the parchment paper to remove it from the cake pan. Remove cake from parchment paper. Arrange cake on a pretty serving plate.
Serve it with a dramatic flair! Drizzle the entire cake with half of the Caramel Sauce, then slice. Drizzle the individual slices with the remaining sauce. Serve while it’s warm.
