Raspberry Pear Coffee Cake

A slice of coffee cake on a plate with pear slices next to a cup of coffee.

5 from 1 vote

This sweet and tart coffee cake is as beautiful as it is delicious. The gluten free batter is studded with creamy pears and vibrant raspberries, and baked with a light streusel topping.

Prep Time20

Cook Time50

Total Time1 10

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 282kcal

Author: Michelle Miller

Ingredients

Dry Ingredients

1 1/2 cups oat flour
1/2 cup almond flour
1/4 cup arrowroot starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon

Wet Ingredients

1/4 cup coconut oil
1/4 cup honey
2 eggs
1 teaspoon vanilla
2 pears small, peeled and chopped
1 teaspoon lemon juice
2/3 cup raspberries

Streusel Topping

2 tablespoon oat flour
2 tablespoons coconut sugar
1 tablespoons coconut oil
1/2 teaspoon cinnamon
pinch sea salt

Instructions

Preheat oven to 350 degrees F.
Line an 8x8 baking pan with baking paper, or grease with coconut oil.
Add all the streusel topping ingredients to a small bowl, mix to combine, and set aside.
Add all the dry ingredients to a large mixing bowl, mix to combine, and set aside.
Add the coconut oil, eggs, honey and vanilla to a bowl, then set aside.
Peel and chop pears. I roughly chopped them, then added them to my food processor to get smaller, but this can easily be done by hand. You want chopped pears, not pear sauce.
Sprinkle the pears with the lemon juice, then add to the bowl with the wet ingredients.
Pour the wet ingredients into the bowl with the dry ingredients, and then stir until most of the dry ingredients are incorporated, being careful not to overstir. Just 10 stirs should be plenty.
Add half the batter to the baking dish, sprinkle with 1/3 cup of raspberries, and then add the other half of the batter to the top. Sprinkle the top with remaining 1/3 cup of raspberries, and then with the struesel topping. I like to gently press the topping into the cake with a fork.
Bake the cake for 40-55 minutes (start at 40 if your raspberries are fresh, and at 50 if your raspberries are frozen), until the center is set and the cake is golden.
Allow to cool for at least 15 minutes before slicing. If the cake is fully cooled in the refrigerator, it makes perfect slices. We enjoy eating this cake warm and cold, with a dollop of plain yogurt.

Notes

** IT IS IMPORTANT TO NOTE THAT THE RIPENESS OF THE PEARS YOU USE WILL AFFECT THE OUTCOME OF THIS CAKE. I've made it with unripe (just barely softened) pears, and had the best results. If you use ripe or over ripe pears, the cake will be a bit overly moist. I've made it both ways, and we enjoy it either way, but using the under ripe or just ripened pears lends the best cake texture.

Nutrition