A moist and delicious gluten-free bundt cake with warm spices, juicy pears, and topped with a coconut sugar caramel. Free of refined sugars and can be easily adapted to be dairy free as well.
Pear & Almond Cake:
- 1 1/2 cups gluten-free all-purpose flour (I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flourone !important; margin:0px !important;” />)
- 1 1/2 cups finely ground Almond Flour (pulse in a food-processor if not finely ground)
- 2 teaspoons gluten-free Baking Powder
- 2 teaspoons Cinnamon
- 1 teaspoon salt
- 1 teaspoon Xanthan Gum (optional, but helps cake hold together better)
- 1⁄2 teaspoon ground Ginger
- 1/2 cup unsalted butter, softened (can use dairy-free butter)
- 1 1/3 cup Coconut Sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup milk (I used almond milk, but any milk will do)
- coconut sugar caramel, for drizzling
- 2 cups (about 2–3 large) firm pears, peeled, cored, and chopped (I used red pears. Apples can be used instead)
Coconut Sugar Caramel:
- Preheat oven to 325F. Grease a regular sized bundt pan or two smaller bundt pans. Loaf pans will also work. I found my pan at a local antique store. It’s technically a steamed pudding pan similar to this one on Amazon.
- In a large bowl, blend together flours, baking powder, cinnamon, salt, xanthan gum, and ginger. Set aside.
- Some of my pears had thin skin, so I left the skin on those, but you can peel them all if it’s your preference. Chop pears about the same size for even baking and set aside.
- In a mixing bowl, beat butter until creamy. Add sugar and beat until the sugar is well incorporated and mixture is fluffy. Add eggs one at a time and beat until creamy. Mix in vanilla and then add half the flour mixture. Slowly pour in the milk and then add the other half of the flour mixture. Stop and scrape down the sides and the bottom of the bowl to make sure everything mixes evenly. Stir in pears.
- Pour batter into prepared pans (careful not to over-fill as this cake does rise.)
- Place pans onto a baking sheet and into the preheated oven on the middle rack.
- Bake 50-60 minutes or until cake has risen and center is set. Times will vary depending on the pan used so keep a close eye and try not to over-bake.
- Remove from the oven and let cool in the pan 10-15 minutes before turning out onto a wire rack to cool completely.
- Top with caramel and serve. Store leftovers in a sealed container in a cool place for 1-2 days or in the refrigerator for 4-5 days.
- Place butter/coconut oil, coconut sugar, maple syrup and 1 teaspoon of milk into a small sauce pan and place over medium-low heat. Stir often until sugar begins to dissolve and mixture thickens slightly and begins to bubble. Add vanilla extract and salt, stirring well. It should get thick enough to coat the back of a spoon. If caramel gets too thick, you can stir in a little more milk. Add only a little because too much milk will make it very liquidy.
- Keep in mind that caramel will thicken as it cools so make this close to the end. If caramel cools and gets too thick, you can place it into the microwave for 5-10 seconds to make it a drizzle-able again.
- Category: dessert, gluten-free