pear and apple coffee cake with walnut topping

Ingredients

• Servings: 1
• 1 teaspoon coconut oil, melted
• topping:
• 3/4 cup chopped walnuts
• 3 tablespoons raw honey
• 1 teaspoon ground cinnamon
• 2 tablespoons coconut flour
• 1/4 cup cold unsalted butter, cut into cubes
• filling:
• 2 pears, peeled and thinly sliced
• 1 apple, peeled and thinly sliced
• 2 teaspoons lemon juice
• 1/2 cup unsalted butter, softened
• 1/4 cup raw honey
• 5 eggs
• 3/4 cup coconut flour
• 3/4 cup coconut milk
• 1/4 cup arrowroot powder
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 2 hrs 15 mins


• 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.
• stir walnuts, 3 tablespoons honey, and cinnamon together in a bowl.
• 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.
• stir pears, apples, and lemon juice together in a bowl.
• 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.
• 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.
• 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.