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Pear Oatmeal Cake

One of my favorite fruits, which I don’t use in desserts as much I would like, is pear. It’s delicious, healthy and so refreshing, and combining it with other ingredients – spices or even chocolate – creates magic.

This pear oatmeal cake is so easy to make and is definitely a great treat for a fall weekend. Whole oats and pears make it absolutely delicious and it takes only a few minutes to make it.

Pear Oatmeal Cake

Photo: Natalie Levin



Pear Oatmeal Cake

20*30 square pan

Ingredients:
4 ripe pears
150 grams (3/4 cup) sugar
3 large eggs
200 ml. (1 cup) coconut milk
80 grams (1/3 cup) melted coconut oil
Pinch of salt
1 tsp. vanilla extract
140 grams (1 cup) all-purpose flour
120 grams (1 cup) whole spelt flour
10 grams (2 tsp.) baking powder
75 grams (3/4 cup) whole oats
2-3 tbsp. light brown sugar

Icing sugar for decoration

Pear Oatmeal Cake

Photo: Natalie Levin

Preparation:

  1. Preheat oven to 170c degrees and grease the pan.
  2. Peel the pears and cut them across into 2 parts. Using a spoon, remove the seeds.
  3. In a large bowl whisk sugar, eggs, coconut milk, coconut oil, salt and vanilla until blended.
  4. Add flour, Spelt flour, baking powder and oats and mix until you get a smooth batter.
  5. Pour the batter into the pan, and smooth the top.
  6. Arrange the pear halves on top of the batter.
  7. Sprinkle with demerara sugar over the pears.
  8. Bake for 40-50 minutes or until the cake is golden, set and a skewer inserted in the center comes out with moist crumbs.
  9. Cool completely at room temperature, sprinkle with powdered sugar and serve.

Notes:

  • Keep the cake in a closed container in the refrigerator up to a week.
  • Serve the cake warm or at room temperature, rather than cold.
  • You can use plain milk instead of coconut milk the same amount.
  • You can use any kind of vegetable oil instead of coconut oil.
Pear Oatmeal Cake

Photo: Natalie Levin

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