Happy Christmas! It is cold and rainy in our neck of the woods. We've had thunderstorms since midnight. It's a perfect moring for coffee cake and hot chocolate for breakfast. This coffee cake has the DH stamp of approval - he exlaimed "oh man, this is good coffee cake!" at the first bite, and now there is none left. I'll have to make more for Boxing Day!
Pear Coffee Cake
1 1/2 cups GF flour blend (such as Coffeecake and Muffin Blend)
3/4 cup sugar
2 1/2 tsp. baking powder
1 tsp. xanthan gum
1/4 tsp. salt
1/4 cup applesauce
1/4 cup coconut oil or canola oil
1/2 cup dairy free, soy free milk (we use flax)
2 small or 1 large bartlett pear, peeled, cored and diced
Cinnamon Nut Topping
2 tbsp. brown sugar
1 tsp. cinnamon
1/2 cup chopped nuts (pecan or walnut)
Preheat oven to 375 degrees. Grease bottom and sides of one 8x8 inch baking dish with palm shortening or margarine, set aside.
In a large bowl, sift together the flour through the salt. Make a well in the center and set aside.
In a medium bowl, stir together the applesauce through the milk. Pour into the dry ingredients and stir until just moistened. Fold in the pears. Pour the batter into the prepared baking dish and spread evenly.
Combine the brown sugar, cinnamon and chopped nuts. Sprinkle evenly over the coffee cake. Place in the oven and bake 30 - 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 45 - 60 minutes before cutting into squares. Serve warm.