A couple of months ago I found lots of people posting chocolate cake recipes as it was apparently national chocolate cake day. It made me realize I hadn’t ever posted a chocolate cake, nor, in fact, any cake at all. I could live without a chocolate cake being here for a little longer (it might be shocking to some, but it’s not my favorite) but I felt I should have at least one or two cakes of some kind. Shortly after, there was a call for volunteers to host future Foodie Extravaganza posts and I felt it was about time I volunteered so I suggested I host April. When I looked through the food holidays to pick as a theme, I saw that 7th April is national coffee cake day and it seemed like a sign: host that cake day! Not only would it force me to bake a cake – and I ended up making this delicious gluten-free hazelnut pear cake – I’d get to see lots of other tasty cakes too (see below).
What is a coffee cake?
In fairness, we’re not big on cakes in our house which is the main reason I don’t really make or post recipes for them. We’re more in to muffins and scones that are both already in portions and you can make smaller quantities and/or freeze some (since for us it can be hard to get through a whole cake). Coffee cakes, though, are a bit more on my wavelength than fancy cakes. Exactly how you define a coffee cake can vary, but broadly consistently it’s an everyday cake you might serve with tea or coffee. They’re a step up from a pound cake I guess, but not a full-on frosted affair. They often have strussel toppings from ones I have seen but it’s not a defining feature.
Making this gluten free hazelnut pear cake
I decided to go with pear as a base flavor as it’s a fruit I love and is the sort of thing I would always be drawn to if I were to choose something to go with my coffee. Hazelnut is a great flavor pairing, and from there it didn’t take too much thought to try to make the cake gluten-free by using a blend of other flours. It’s not that we need to eat gluten-free in our house, but it’s never a bad thing and we do have friends who are gluten-intolerant so I like to try to come up with things that would work for them when I can. A few chocolate chips in there to add a slightly indulgent contrast, but keeping it all pretty healthy with coconut oil and honey rather than butter and sugar (and not too much of each) and you’ve got the basis of a delicious cake that’s also pretty healthy. It all comes together quickly as well and given the mix of flours, cooks much quicker than a regular cake letting you dive into the deliciousness even sooner.
The cake part of this gluten-free hazelnut pear cake is a little crumbly, but not too much, and the beautifully moist pears are a perfect contrast. Between them and the chocolate chips, the cake definitely feels sweet and moist enough, you just might want something to catch the crumbs. The hazelnut flour gives a lovely nutty flavor that goes so well with everything else. Despite me expecting us to take a little time to get through it, we ate it pretty quickly as everyone liked it – including a friend and their young son who got hold of some by accident! But when a cake is both delicious and pretty healthy like this, you can’t blame him or really need to worry. It’s one I’ll certainly make again and recommend you try soon too.
- 1 cup/85g hazelnut flour
- ½ cup/45g almond flour
- ½ cup/45g oat bran
- ½ cup/73g rice flour
- 1tbsp baking powder
- ¼ cup (4tbsp) coconut oil
- 2 small or 1½ large pears
- 2 large eggs
- 5 tbsp honey
- 1 tsp vanilla extract
- ¼ cup/40g semi-sweet chocolate chips
- Preheat oven to 350F/175C. Lightly grease an 8in cake pan/cake tin, ideally springform but at least with removable base.
- Combine the hazelnut flour, almond flour, oat bran, rice flour and baking powder in a large bowl.
- Melt the coconut oil and allow it to cool slightly. Meanwhile peel and core the pears and cut them into bite-sized chunks.
- Whisk together the eggs, honey, vanilla and coconut oil and add the mixture to the dry ingredients, along with the pear chunks and chocolate chips.
- Pour the mixture into the prepared cake pan, gently pushing the mixture to fill to the edges and flatten the top.
- Bake for approximately 35min until the top is golden and a skewer tested in the middle comes out clean.
- Allow the cake to cool for a few minuted before removing from the pan.
It’s Foodie Extravaganza Day and this month’s theme is Coffee Cake and I’m hosting (ie Caroline’s Cooking)! What is Foodie Extravaganza? It’s when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? We look at The Nibble and pick something off of their list. You can check out our group Pinterest board for past recipes. If you’re a blogger, you can join along with us by requesting to join on our Facebook page. Now, on to the goodness being shared this month:
- Almond Raspberry Cake by Food Lust People Love
- Blueberry vanilla coffee cake by Fearlessly Creative Mammas
- Cappuccino Cake by G’Gina’s Kitchenette
- Caramel Coconut Coffee Cake by cookinandcraftin
- Classic Coffee Cake by Basic N Delicious
- Coffee Cake Cookies by Sew You Think You Can Cook
- Coffee Cake in a Jiffy by Our Good Life
- Coffee Cake Muffins by I’m Hungry
- German Beer Coffee Cake by Wholistic Woman
- Gluten free hazelnut pear cake by Caroline’s Cooking
- Kärleksmums (Swedish Coffee Cake) by Tara’s Multicultural Table
- Lemon Thyme n Mint Loaf by Baking in Pyjamas
- Orange Coffee Cake with Pecan Streuse by A Day in the Life on the Farm
- Polish Placek by Cooking With Carlee
- Simple Coffee Cake by Sneha’s Recipe
- Strawberry Coffee Cake Muffins by Making Miracles