I leave tomorrow for London! So taking advantage of my last opportunity to cook in a big beautiful kitchen with all ingredients at my fingertips.
Ok so I have to say – this was my first true baking experiment. We had (over)ripe pears from my sisters backyard sitting out, asking to be baked. I wanted to make something sweet that could work for both breakfast and dessert. I wanted it to be semi healthy or at least healthful. And I love almond and coconut. Thus, this cake was created. It’s more of a quickbread really. But cake sounds pertier and I did opt to bake it in a pie pan as opposed to a loaf pan.
Anywho. I am so pleased with how it came out!! My mom, although she won’t admit it, hates coconut and still loved this cake. My only suggestions: perhaps grind up the almonds in a food processor first- the texture might be a bit better that way. Also- a chocolate ganache or drizzle wouldn’t hurt.
I found this recipe for a basic quickbread on Food Network, which served as my starting point.
-1 cup pear, chopped (around 4 small ripe pears)
-3/4 cup almonds, toasted and chopped/pulsed in food processor
-1/3 cup sweetened shredded coconut
-1 cup whole wheat pastry flour
-1/4 cup all-purpose flour
-3/4 tsp salt
-1 tsp baking powder
-1/2 cup light brown sugar
-1/2 tsp baking soda
-1/2 tsp cinnamon
-pinch of cardamom
-pinch of nutmeg
-2/3 cup Greek yogurt, plain
-2 tsp almond milk
-1 tsp almond extract
-1/2 cup coconut oil, melted
-2 small ripe pears
-1/3 cup whiskey
-1/3 cup sugar
-2 tbsp water
1. Preheat oven to 350.
2. Lightly butter baking pan (I used 8×8).
3. Mix dry ingredients in a bowl (flour, salt, baking powder, baking soda, sugar, cinnamon, nutmeg and cardamom).
4. Add shredded coconut and almonds.
5. In a separate bowl, mix wet ingredients (egg, coconut oil, yogurt, milk and extract).
6. Add pear to wet bowl.
7. Add dry ingredient mix to wet mix and stir til just combined.
8. Spread batter evenly in baking pan.
9. Bake at 350 until just golden brown on top, around 35 minutes.
I made a simple glaze/topping with the leftover pears that I had – but you could definitely get more creative with the topping – as I said, chocolate would be great!
1. Melt butter in small skillet.
2. Add sugar and mix until it dissolves.
3. Add pears and sauté 3 minutes.
4. Add whiskey and cook until alcohol evaporates -around 3 minutes.
5. Add water and more sugar/butter as needed!
6. Drizzle/spread over cake and serve!