A few days ago my friend Nina posted this picture on Facebook:
I wanted a piece SOOOO badly. She only lives 1/2 mile away and it was still warm…but it was made with regular flour. You know, a big juicy gluten bomb. As the kids say, Too bad, so sad. Then she posted the recipe. Woot!! And I decided to rework it as an allergy-friendly, gluten-free version. I also replaced half the sugar with xylitol to reduce the sugar.
Fresh Pear Cake
- 1 c. grapeseed oil
- 3 eggs
- 1 c. sugar
- 1 c. xylitol
- 3 c. GF flour mix (I used King Arthur Gluten-Free Flour)
- 1 tsp. baking soda
- 1/2 tsp. xanthan gum
- 2 tsp vanilla extract
- 3 c. peeled and cubed pears
- 1/2-3/4 c powdered sugar
- 1 Tbsp hot water
- Preheat oven to 350F
- Grease a 9″ x 13″ pan
- Combine oil, sugar and eggs in a large bowl.
- In a separate bowl, combine GF flour, baking soda and xanthan gum.
- Add dry mixture to wet mixture and combine.
- Add vanilla and pears.
- Spread in prepared pan and bake for 45 mins. (The batter will be thick!)
- Cool for 2 hours.
- To prepare frosting, mix powdered sugar and water, drizzle over cooled cake.
BTW, this smells absolutely divine in the oven. The original recipe called for apples and 1 c. of pecans. I may experiment with adding pumpkin seeds on my next cake. Nina also reports she’s been able to sub out apples for whatever fruit she has on hand–plums, peaches, cherries all work. It has a heavy, coffee-cake texture.
My version came out pretty darn well, if I do say so myself.