Gluten-Free Spiced Apple & Pear Cake
This gluten-free Spiced Apple & Pear Cake recipe is a delightful treat that combines the warm flavors of cinnamon, nutmeg, and cloves with the sweetness of fresh apples and pears. It’s a simple yet beloved dessert in my household.
What I love about this cake is that it uses a blend of gluten-free flours, including almond flour and brown rice flour, which gives it a moist and tender texture. Plus, the warm spices like cinnamon and nutmeg really make the flavors pop, and the chunks of fresh apples and pears add a burst of sweetness with every bite.
Gluten-Free Spiced Apple & Pear Cake Ingredients
Apples and Pears – Opt for small apples and pears, such as Gala, Fuji, or Honeycrisp for a sweet and juicy result. These varieties hold up well during baking, offering a lovely contrast to the soft, moist cake.
Honey – The honey in this recipe not only adds sweetness but also imparts a delightful aroma to the cake. Local honey varieties can offer unique floral notes, enhancing the overall taste of the cake.
Butter – Using softened butter ensures a light and tender crumb in the cake. Unsalted butter is recommended to control the salt content of the recipe. Allow the butter to come to room temperature before starting to ensure easy creaming with the sugar.
To make this cake dairy-free, substitute the butter with an equal amount of coconut oil or a vegan butter alternative. Make sure the oil or butter substitute is also softened for easy mixing.
Caster Sugar – Caster sugar, also known as superfine sugar, dissolves easily into the batter, resulting in a smooth texture. If you don’t have caster sugar on hand, regular granulated sugar can be used as a substitute.
Eggs – Eggs serve as a binding agent in this cake, contributing to its structure and moisture. For best results, use large eggs at room temperature.
Vanilla Extract – Pure vanilla extract adds a warm, aromatic flavor to the cake. Be sure to use pure vanilla extract rather than imitation for the best taste.
Gluten-Free Flour and Almond Flour – Creating a gluten-free cake that’s moist and tender can be achieved with the right combination of flours.
Baking Powder
Ground Cinnamon – Freshly ground cinnamon provides the best flavor, but pre-ground cinnamon works perfectly fine.
Raw Sugar – The final touch of raw sugar sprinkled on top of the cake before baking creates a sweet, crunchy crust and visual appeal.
How To Make
Preheat your oven to 160°C (320°F). Grease a 21cm springform cake tin and line the base with baking paper.
Dice one apple and one pear. Finely slice the other apple and other pear.
In a small saucepan, melt the honey over low heat. Set aside to cool slightly.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract. Then, slowly pour in the melted honey, mixing until well combined.
In another bowl, whisk together the gluten-free flour, almond flour, baking powder, and 1 teaspoon of ground cinnamon.
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
Gently fold in the diced apples and pears until evenly distributed throughout the batter.
In a small bowl, mix together the remaining teaspoon of ground cinnamon and raw sugar.
Pour the batter into the prepared cake tin, spreading it evenly. Lightly press the sliced apples and pears into the top of the batter. Sprinkle the cinnamon sugar mixture over the fruit.
Place the cake tin in the preheated oven and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
Once baked, leave the cake in the oven with the door ajar for 10 minutes before removing to cool completely.
Gluten-Free Spiced Apple & Pear Cake
Ingredients
- 2 small apples
- 2 small pears
- ½ cup honey
- 120 g butter, softened
- ½ cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup gluten-free flour
- ⅔ cup almond flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 2 tbsp raw sugar
Instructions
- Preheat the oven to 160C. Grease a 21cm springform cake tin and line the base with baking paper.
- Dice one apple and one pear. Finely slice the other apple and other pear.
- Melt honey and set aside.
- In a large mixing bowl, cream the butter together with the sugar. Add the eggs and vanilla extract and beat to combine. Beat in the melted honey.
- In another mixing bowl, combine the gluten-free flour, almond flour, baking powder, and 1 tsp of cinnamon.
- Gradually beat the dry ingredients into the butter mixture. Do not overmix.
- Fold in the diced apples and pears.
- Mix the remaining 1 tsp cinnamon and raw sugar in a small bowl.
- Carefully pour the batter into the prepared cake tin, lightly press in the sliced apples and pears, sprinkle with cinnamon sugar, and bake for 50-60 mins, or until cooked through.
- Leave in the oven for 10 mins with the door ajar before removing to cool completely.
The recipe was good, but I found that it took longer to cook than the stated time. I would recommend adding an additional 5-10 minutes to the cooking time