Some days, I just need to bake. Today was one of those days.
I had a bunch of sour cream that needed to be used up, so I made a batch of
sour cream muffins (and apparently they were good…they are all gone!!) and this Grain Free Coffee Cake. I checked
out a bunch of recipes, but none had the combination that I wanted, so this is
what I came up with. Definitely a keeper! We tend to like things with not a lot
of “sweet” in them, so feel free to adjust the coconut sugar/honey if you like
a bit sweeter of a coffee cake. I also included a Rhubarb/Pecan version at the bottom of the page that I made for Mother's Day last year (alas, there are no pictures of it though).
Grain Free Pear and Walnut Sour Cream Coffee Cake
Coffee Cake:
3 eggs
½ cup honey
2 tsp Vanilla
¼ cup coconut oil, melted
¾ cup sour cream
2 cups almond flour/meal
1/3 cup coconut flour
1 tsp baking soda
½ tsp salt
Topping:
2 pears, cored and chopped (any kind would do, mine were
D’anjou)
½ cup chopped walnuts
¼ cup coconut sugar
1 tsp cinnamon
Directions:
Preheat oven to 350F
Grease a 10” spring form pan, line bottom with parchment,
and grease the parchment too. (I used butter to grease) Set aside.
Mix all of the coffee cake ingredients together in a large
mixing bowl with a hand blender until very well incorporated. You want a nice
smooth batter. Let it hang out for a few minutes while you put together the
topping.
Topping:
Mix the chopped pears ( I didn't peel mine, if using a
thicker skinned pear like Bosc, you may want to peel) with the walnuts, coconut
sugar and cinnamon.
Scoop the batter into
the prepared pan, smoothing out a bit. Top with the pear/walnut mixture,
pushing down into the dough slightly.
Bake in preheated oven for 55 min to an hour, or until set
in the middle. Let Cool slightly in pan before removing outer ring, finish cooling on wire cooling rack before slicing.
Rhubarb version:
½ cup org. cane sugar
6 large stalks rhubarb, halved lengthwise and chopped
1 tsp cinnamon
½ cup chopped pecans
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