Spiced almond pear cake is going to be a staple in your home this season! It’s sweet, perfectly spiced, and topped with a sweet caramel sauce and powdered sugar sprinkle that puts this cake over the edge of epic deliciousness.
Thanksgiving has been on my mind a lot lately. I personally don’t like turkey too much, so I think I may make a ham this year. I show up for the sides and desserts, let’s be real.
If you’re like me and always save room for a double helping of dessert, then this recipe is for you!
Whether you’re making this Spiced Almond Pear Cake for a fun weeknight brunch, or for your holiday table, it will be a crowd pleaser. Plus, if you really want to hear the oohs and aahs, just wait until you drizzle the caramel sauce on top. It’s a showstopper!
The pears are tender, the cake is spiced, the caramel is sweet and better-for-you yet no one will notice the difference. It’s the perfect compliment to all your holiday pies this year and I cannot wait for you to give it a try.
If you love autumn spiced cakes, try this Apple Cider Bundt Cake, this Gluten Free Coffee Cake Skillet, or this Moist Gluten Free Pumpkin Cake!
Ingredients for Spiced Pear Cake
- blanched almond flour: this is going to be the base of the cake! Blanched almond flour is great because it’s super fine and a beautiful pastry color compared to an almond meal.
- coconut flour: this is going to add some fluffy, cakey texture!
- baking soda and baking powder: to help add some fluff and rise to the cake.
- cinnamon and cardamom: because it’s a spiced pear cake!
- coconut oil: to add some moisture to the cake!
- coconut sugar: for some sweetness.
- eggs: to bind the whole cake together!
- a bosc pear: because it’s a pear cake 🙂
How to Make Healthy Pear Cake + Caramel Sauce
Combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, cardamom and sea salt in a bowl. Whisk with a fork.
In a separate bowl, beat together the coconut oil, coconut sugar and eggs. Slowly add the dry ingredients to the wet until everything is well combined.
Pour the batter into a greased 9inch springform pan.
Peel and core the pear. Thinly slice the pear and arrange on top of the cake, pressing it into the batter slightly.
Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick comes out clean.
While the cake bakes, combine the coconut milk and coconut sugar in a medium saucepan over medium heat.
Cook down for 15-20 minutes until thick and add the vanilla and sea salt.
When the cake has baked, pour over about half of the caramel sauce.
Save the remaining sauce for extra while serving or save for later. Top with a bit of powdered sugar, if desired, and serve warm.
Recipe
Spiced Almond Pear Cake + Caramel Sauce
Spiced almond pear cake is loaded with sweet Bosc pear slices and infused autumn spices. The almond flour base makes this the perfect healthy pear cake recipe!
Ingredients
For the cake:
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 pinch sea salt
- 3/4 cup melted coconut oil
- 1/2 cup coconut sugar
- 2 eggs, at room temperature
- 1 large bosc pear
For the caramel sauce:
- 1 14oz. can full fat coconut milk
- 1/2 cup coconut sugar
- 1 teaspoon vanilla
- 1 pinch sea salt
- *optional – powdered sugar for serving
Instructions
- Preheat the oven to 350F.
- Combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, cardamom and sea salt in a bowl. Mix together with a fork.
- In a separate bowl, beat together the coconut oil, coconut sugar and eggs.
- Slowly add the dry ingredients to the wet until everything is well combined.
- Pour the batter into a greased 9inch springform pan.
- Peel and core the pear.
- Thinly slice the pear and arrange on top of the cake, pressing it into the batter slightly.
- Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick comes out clean.
- While the cake bakes, combine the coconut milk and coconut sugar in a medium saucepan over medium heat.
- Cook down for 15-20 minutes until thick and add the vanilla and sea salt.
- When the cake has baked, pour over about half of the caramel sauce.
- Save the remaining sauce for extra while serving or save for later.
- Top with a bit of powdered sugar, if desired, and serve warm.
Tips
Recipe Development and Food Photography by Allie Doran from Miss Allie’s Kitchen
Enjoy!! xo
This looks delicious! Coconut flour is hard to find in these parts, can I use all almond flour? Or is there another substitution?
You can give almond flour a try! I haven’t tested it so I don’t know for sure. Let me know how it goes!! xo
I liked this recipe. Just made the cake and still warm I indulged myself in it. Changed it a little bit thiugh, didn’t add cardamom and added vanilla extract instead. Also added date paste to the sauce as I love dates tI be used for the sweetness and added only one tbs of coconut sugar. My only downside of the cake was that it tasted a bit salty although I’m not sure why it tasted like that?! Next time will try to avoid the salt and see.
★★★★
Yay! I’m so happy you enjoyed it 🙂