Wow, I've been busy. It's been a week since I've posted a recipe and longer than that since I promised some pear recipes. Well here's one, at least. This particular recipe has been my very favorite pear cake recipe for several years. It's one of those awesome, treasured recipes I found at a local orchard. I just love making recipes that come from small family businesses, like I love buying those slim, small country store recipe books. There's something about them that screams "home" to me. Or maybe I'm just a random recipe pack rat. Hmmm.
Anyway, this recipe converted to GFCF really well - so well that it doesn't last long after coming out of the oven. I love making this coffee cake for friends because the bundt shape is so pretty, I've made it for showers and homecomings several times in the past. I was worried about making this bundt cake GFCF and having the sides stick to the pan and everything falling apart into crumbs. So I couldn't believe my eyes when I turned the bundt pan upside down to release the cake - it fell right out! I didn't have to knock on the pan to loosen the cake, I didn't have to shake it, and absolutely nothing stuck! It turned out beautiful and tasted awesome. It's these little things in life that make me happy. Like little country store cookbooks - my little slice of home away from home.
1 tsp. vanilla
3/4 cup sugar
1/3 cup canola oil
6 oz dairy free vanilla yogurt (such as So Delicious Coconut)
1 1/2 cups GF flour blend (I used this one)
1/2 cup nut meal
1/4 tsp. salt
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. cardamom
1 tsp. xanthan gum
1/2 tsp. cardamom mixed with 1/4 cup sugar
3 soft ripe pears, such as Bartlett, peeled, cored and diced
Preheat oven to 350 degrees. Grease a bundt cake pan with palm shortening and coat with the flour blend you are using for the cake, tapping out the excess flour. Don't be tempted to take a shortcut and use cooking spray, which will only make the flour clump together and get soggy. Use shortening for this, spreading thinly all over the inside of the bundt pan with a small piece of paper towel, making sure to get all the crevices. Set aside.
Beat together the eggs, vanilla, sugar, canola oil and yogurt until blended. In a separate bowl whisk together the flour through the xanthan gum. Pour the wet ingredients into the dry ingredients and beat until blended.
Toss the diced pears with the cardamom sugar. Gently fold the pears into the cake batter. Pour batter into the prepared bundt pan. Bake about 45 minutes or until a toothpick inserted comes out clean. Cool in pan 10 - 15 minutes. Place a plate on top of the cake pan and turn the cake upside down onto the plate. It should release nicely - if it does not, tap on the pan with the back of a butter knife until the cake falls from the pan onto the plate. Cool completely before slicing.