Pear Yogurt Autumn Cake (Gluten Free) – Christiann Koepke
I love the unique combination of flours here – almond, buckwheat, and a gluten free blend. This cake is sweet and perfectly paired with autumn spices. Also, it’s especially delicious with caramel sauce.
Servings: 1 large bundt cake
- 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.