Recipe: Autumn Pear Cake

autumn pear cake

I follow quite a few food blogs. There are some incredible, beautiful, inspiring writers out there whose food is secondarily beautiful to the spirit they write in. It’s amazing to see that there are some similarities between pretty much all the food blogs I follow. Most are committed to healthy food, and even if they’re a bit indulgent, the food is prepared in a fresh way, with fascinating combinations, beautiful colors, and seasonal palettes. I’ve noticed several autumn-themed recipes: pumpkins, squash, pear, hazelnuts, cinnamon, and really, who doesn’t want these cozy and homey ingredients when the wind has a chill to it, and the sun sets earlier and earlier. I love the idea of eating seasonally. I don’t really think about watermelon in the winter. And I don’t really think about stew and biscuits in the summer! The smell of cinnamon makes me dream of Christmas, the sight of new asparagus brings hope of spring. It’s a miracle really! ┬áSo all the talk of seasonal food and the particularly nippy breeze made me think something along these lines today: cinnamon + pears + nuts = autumn pear cake. Enjoy!

Autumn Pear Cake

makes one loaf pan

3/4 cup spelt flour

1/2 cup almond meal

1 tsp baking powder

1 tsp cinnamon

6 tbs butter, melted

1/2 cup agave nectar

1 tsp vanilla

1 egg

1 large pear grated

1/2 cup chopped nuts

sprinkling of brown sugar


Preheat oven to 350. Butter one loaf pan. Whisk together dry ingredients. In a separate bowl, whisk together wet ingredients. Pour dry ingredients into wet ingredients and stir until barely combined. Stir in pear and nuts. Pour into loaf pan and sprinkle top with brown sugar. Bake until golden around the edges and set, approx 45 mins.  This cake is so moist and delicious, it is much easier to cut if you allow to cool somewhat. Slice and serve!