*This recipe is from the archives! I just added a video to go along (scroll down to watch).
This cake was inspired by the ingenious Elana from Elana’s Pantry.
Elana has a magical ability to create just about any baked good you can imagine sans the flour (although she doesn’t stop at baked goods!).
Unbelievable, but true, Elana can make anything from cupcakes, biscuits, breads. cookies and more; basing her recipes around almond butter and almond flour. It’s really quite unbelievable if you ask me, but I’ve made several of her recipes and can assure you that they are delicious (and I am not even gluten-free!)
On another note, I was so excited to be feeling better (FYI I have finally made it to the second trimester- yahoo!) that when I got to the farmers market I loaded up on tons of seasonal fruits and veggies. I mean TONS! (Have I ever mentioned that I can have a bit of an all-or-nothing personality? I mean you don’t spend 10 years of your life on and off diets and yo-yo dieting if you don’t – they kind of go hand in hand).
So let’s just say that after about 8 weeks of doing nothing in the kitchen I was ready to go to all in!
My point? I had a handful of ripe pears (and other ingredients!) that I needed to use ASAP and had “snack cake” on the brain.
I wanted something not too sweet and not too heavy that would hit the spot while being a nourishing treat for me and my family! And that’s when I found Elana’s Cinnamon Apple Cake.
I made a few tweaks; I swapped the apple for pear, added a diced pear for a little texture, cut back on the cinnamon and added a bit of nutmeg and orange zest.
But the body of the cake was just as Elana suggested; almond butter, eggs, cinnamon, and a kiss of honey. So nutritious I dare to even call it cake (I like to think of this as more of a breakfast).
Not only did my husband and I love this cake but Katie gobbled it up too! And with an ingredient list like this one, I was happy to see her enjoy it so much.
I made a simple orange cream topping by combining some Greek yogurt with a spoonful of honey and some orange zest. It was a delicious combo for sure, but have no doubt, whipped cream would be delicious as well.
Gluten-Free Pear Snack Cake
- 2 ripe pears cored and chopped
- The zest from one orange preferably organic
- 2 tbsp fresh orange juice from the same orange
- 1 cup roasted and unsalted almond butter
- 1/4 cuphoney
- 2 eggs
- 1 tsp of vanilla beans or 2 tsp vanilla extract
- 1 tbsp cinnamon
- 1 tsp fresh ground nutmeg
- 1/2 tsp salt
- Pre-heat oven to 350
- In a food processor combine one pear, orange zest, orange juice, and almond butter and pulse until everything is well combined.
- Add in honey, eggs, vanilla, cinnamon, nutmeg, and salt and once again pulse until combined.
- Pour batter into an 88 glass pyrex dish that you have coated with cooking spray.
- Sprinkle the remaining pear over the batter and then use a spatula to gently push the pears under the surface.
- Bake at 350 for about 30 minutes.
- Top with a dollop of fresh whipped cream or some Greek yogurt. Enjoy!
- Makes 9 servings.