This pear & almond bundt cake with coconut sugar caramel is moist and delicious. It’s also free of gluten, dairy, and refined sugar!
Even though fall has technically been around for the last couple of weeks, it really starts to feel official in October. Earthy colored leaves have begun falling, stores are filled with autumnal decor, and pumpkins & gourds are out in all their glory. Although I haven’t thoroughly gotten over the passing of summer, the return of warm, delicious fall flavors are quickly reviving my love for this season.
Newfound recipes for soups, stews, and spiced desserts fuel my excitement each time I head to the grocery store. I love wandering through the produce section to see what yummy fruits & veggies the new season has brought. I usually pass the colorful row of pears in the produce section and long to bake with them. As much I enjoy this sweet fruit, my family feels the opposite. Apple-y desserts usually trump my pear-filled suggestions three-to-one.
But since I am the one who usually does the baking, I decided to make what I wanted for a change. I figured if my family turns up their noses to this dessert, then that just means more for me. 🙂
I should’ve known no dessert is safe in my house. I guess the aroma of the cake baking and caramel cooking whet their appetite enough for them not to care what fruit was used…I probably could’ve even snuck some veggies in there and they wouldn’t have minded.
I’ll have to remember that for next time. 😉Print
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