Ingredients
For pears:
- ¼ cup coconut sugar
- 2 tbsp butter (or coconut milk)
- ½ tsp cinnamon
- 1 tsp vanilla
- pinch salt
- 2 pears (peeled & sliced thinly)
- 2 tbsp chopped pecans
For cake:
- 1 egg
- 2 tbsp melted coconut oil
- 2 tbsp applesauce unsweetened
- ½ cup almond milk or other milk
- ½ cup maple syrup
- ⅛ tsp salt
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 cups almond flour
- 1 tsp baking powder
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350. Grease a 9 or 10 inch round pan (option to also line with parchment paper).
- Peel + slice pears. Make the caramel by combining coconut sugar, butter, cinnamon, vanilla + salt in a small pot and heat on a low until fully dissolved (a few minutes). Pour caramel into the pan and spread evenly around. It won’t cover the whole bottom completely and that’s ok! Arrange one layer of the pears to cover the whole bottom, as many as you can without overlapping. And sprinkle with the 2 tbsp of chopped pecans.
- Make the cake by combining egg, melted (and cooled) coconut oil, applesauce, maple syrup, milk, salt, vanilla, cinnamon, and nutmeg.
- Add in the almond flour + baking powder. And then lastly, the chopped pecans. Spread batter evenly. Cook for 30-40 minutes, until top is starting to brown and a toothpick comes out clean. Let cool for a few minutes and then carefully place a plate on top (upside down) and flip over to reveal your caramelized pear top.
Notes
- I used a silicone pan, so the cooking time could be less or more depending on your vessel! Check after 30 minutes and go from there.
- Will last a few days at room temp or up to one week in the fridge.