Pear and Apple Coffee Cake with Walnut Topping

Are you looking for a coffee cake recipe that is paleo and gluten-free? Oh, and delicious? Here you go, my pear and apple coffee cake with walnut topping. Enjoy.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 422 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 5 eggs
• ¾ cup chopped walnuts
• ¾ teaspoon baking powder
• ½ cup unsalted butter, softened
• 2 teaspoons lemon juice
• ¼ cup arrowroot powder
• ½ teaspoon sea salt
• ¾ cup coconut milk
• ¾ cup coconut flour
• 2 tablespoons coconut flour
• 3 tablespoons raw honey
• ¼ cup raw honey
• 1 teaspoon coconut oil, melted
• ¼ cup cold unsalted butter, cut into cubes
• 2 pears, peeled and thinly sliced
• 1 apple, peeled and thinly sliced

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan in aluminum foil and grease entire pan with coconut oil.

Step 2

Stir walnuts, 3 tablespoons honey, and cinnamon together in a bowl.

Step 3

Pour 2 tablespoons coconut flour in a bowl; cut 1/4 cup cold unsalted butter into flour until mixture resembles coarse crumbs. Stir walnut mixture into butter mixture.

Step 4

Stir pears, apples, and lemon juice together in a bowl.

Step 5

Beat 1/2 cup softened unsalted butter, 1/4 cup honey, and eggs together in a bowl. Whisk coconut flour, coconut milk, arrowroot powder, vanilla extract, baking powder, baking soda, and sea salt into egg mixture until a smooth batter.

Step 6

Pour 1/2 the batter into the springform pan. Spread pears and apples in a layer over the batter. Pour remaining 1/2 the batter over apples and pears; top with walnut mixture.

Step 7

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Cool for 10 minutes before running a butter knife around the edge of the cake and loosening the springform. Cool for 1 hour.