Where there is food the furry family is, see the photo below of Griffen and Marble waiting close by for a crumble of this cake to fall on the floor lol.
I created this cake on a day that started to look and feel like autumn had arrived. The sun was shinning while driving over to the local farmers market to select some pears for a Wine Poached Pear recipe on Episode 4 of my All Seasons Vegan cooking show. The Bartlett pears looked so yummy there, and I asked myself, “why not make a cake with these too”? So I headed home on that gorgeous autumn like day to create one and I have to say, the end result was delectable. The weather that day truly inspired the most perfect autumn seasonal cake.
My Measurements Tips
- T – is for Tablespoon
- t – is for teaspoon
I supper loaded the pears in this recipe just like the Chunky Apple Crumble recipe in my All Seasons Vegan cookbook. Pears actually remind of when I was a little girl riding my bike to scout for wild fruit. Apples and pears were abundant growing up and pears are my favourite. When fully ripened, pears are juicier than apples which is excellent when you want a cake that is soft and moist.
- Yields- 9 1/2 inch round cake
- Prep Time: 8 minutes
- Cook Time: 50 to 55 minutes
MUST HAVES
- parchment paper
- 9 1/2 inch round cake pan
- 1 T extra coconut oil
- bowl
- large spoon
This cake boosts herb flavours of autumn and the crunchy top is a great companion with the moist texture. If you want a great topping to go with this Pear cake, check out my Wine Poached Pears in the dessert recipes on my website. Oh and surely you can agree that a healthy dollop of vegan vanilla ice cream is always a perfect selection when it comes to cake too.
WHAT TO GRAB
Ingredients
- 2 cups organic brown sugar
- 1 cup quick organic oats
- 2 cups gluten free flour
- 2 T baking powder
- 1 T ground cinnamon
- 1/2 t ginger powder
- 1/4 t nutmeg powder
- 1/4 t allspice powder
- 1/2 t clove powder
- 1 cup cold vegan butter cut into diced sized chunks
- 1 cup milk alternative
- 6 large Fresh Sweet Pears
Extra toppings
- 1/4 whole oats
- 1 t cinnamon
- 2 T golden cane sugar
- 5 to 6 dice sized chunks of vegan butter
RECIPE INSTRUCTIONS
- Preheat the oven to bake at 400F. Ensure the oven rack is at middle height.
- Peel and remove the core from each pear then cut them into dice sized pieces.
- Add all the ingredients starting with the flour, brown sugar, oats and spice. Give these ingredients a good stir.
- Cut the chilled butter into dice sized chunks then add them into the bowl. Using your hands, blend the ingredients together for up to minute. You want to see visible pieces of butter and a crumbly texture.
- Time to add the pears and milk and blend with a spoon.
- Line the bottom of the cake pan with parchment paper and line the sides with 1 T of coconut oil.
- Pour the cake mixture into the cake pan.
- Grab a small bowl and pour in the toppings ingredients, then stir.
- Sprinkle the topping mixture on top of the cake and place it in the oven.
- Bake for 50 to 55 minutes at 400F. The cake should be firm all the way through and slightly golden brown on top when ready.
