Pear and Apple Coffee Cake with Walnut Topping Recipe

Pear and Apple Coffee Cake with Walnut Topping Recipe

  • 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
  1. 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.
  2. Stir walnuts, 3 tablespoons honey, and cinnamon together in a bowl.
  3. 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.
  4. Stir pears, apples, and lemon juice together in a bowl.
  5. 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.
  6. 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.
  7. 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.
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