"a very gooey pear cake π"
Gooey Pear Cake
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Prep time 15mins
Cook time 40mins
Serves or Makes: 8 - 10
Recipe Card
For the Cake
ingredients
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup plus 2 tablespoons coconut oil
- 2 large eggs
- 1/2 cup canned cream of coconut
- 2 teaspoons vanilla extract
- 2 - 3 Bosc pears, peeled, cored, and sliced 1/2β
For the Topping
ingredients
- 3 tablespoons butter
- 1 cup brown sugar
Method
Step 1
Preheat oven to 350β and lightly grease a 9β round cake pan. Arrange pears, slightly overlapping, in a circular pattern in the bottom of the cake pan.
Step 2
In a small pot, melt butter and brown sugar until bubbling and liquified. If thick or crystallized, add 1-2 tbsp water and continue cooking and stirring until it loosens. Pour the caramel over the pears and set aside.
Step 3
In a stand mixer fixed with paddle attachment, cream coconut oil, both sugars, and salt for 3-5 minutes on medium speed. The mixture should be fluffy and pale. Add vanilla and mix to combine. Crack in the egg and beat until completely combined. Scrape the sides and mix again for 1 minute before adding the next egg. Scrape the bottom of the bowl again before continuing.
Step 4
In a small bowl, whisk together flour, almond flour, and baking powder. Add half of this dry mixture to the mixer and start mixing on low speed. Pour in the coconut cream while the mixer runs, stopping right before the mixture is completely homogenous.
Step 5
Add the rest of the dry mixture and mix just until combined. Spread the batter over the pears in the cake pan and place in the oven for 30-35 minutes, or until you can poke the cake gently and it rises back to the dent your finger made.
Step 6
Cool for 10 minutes, then carefully invert onto a plate. Rearrange the pears if necessary. Slice and enjoy!