Gluten Free Lemon and Pear Crumble Nut Cake
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Pears, Lemon, and Hazelnuts are the combo you never knew about. They're perfect together!
Servings:
Calories: 430kcal
Ingredients
- Preheat the oven to 350°. Grease or butter a 9” springform pan. Also, set aside a sheet pan to place under the cake pan while it bakes
- The Crumble
- ⅓ cup gluten free baking flour ((55g))
- ¼ cup oats ((50g). Ground oats. See note below)
- 5 tablespoons butter (cold, cut into pieces (70g))
- ¼ cup brown sugar ((50g))
- ½ cup hazelnuts (chopped and toasted. Can be almonds, walnuts, or other favorites)
- The Cake Batter
- 2 cups gluten free baking flour ((255g))
- ¼ teaspoon xanthan gum ((use only if it’s not already in the GF flour))
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 8 tablespoons butter (softened)
- ½ cup oil (use a neutral oil, such as grapeseed, avocado, or canola)
- 1 cup sugar ((200g))
- 1 lemon (zest only)
- 4 eggs
- 2 pears (peeled and cut into a ½” dice)
Instructions
- For The Crumble
- Thoroughly combine the flour, oats, brown sugar, and butter, using your fingers or a pastry cutter. Set aside, keeping this separate from the chopped nuts
- For the Cake Batter
- Whisk the flour, xanthan gum (if using), baking powder, and salt together, and set aside
- In a stand mixer at a medium-high speed, combine the butter, oil, and sugar. Mix until smooth and pale. This may take up to a few minutes
- Mix in the lemon zest, then mix in the eggs, one at a time
- Mix in the flour mixture. 1. Mix on medium speed for one minute
- With a spatula, gently fold the pears into the batter
- Pour the batter into the prepared pan, and top with the crumble mixture. Evenly spread the chopped nuts over the crumble mixture
- Bake for approximately 60-65 minutes, or until a skewer or toothpick comes out without wet batter when tested in the center of the cake. While the cake is baking, check after 30 minutes, and for every 10 minutes after that, to make sure the top of the cake, including the nuts, are not getting too browned. If they are, cover loosely with foil until the cake is done
- Cool in the pan, then remove the sides and bottom of the pan from the cake
Notes
- Grind the uncooked oats in a food processor or blender. This will make sure the oats are not dry and chewy. If you don’t use the oats, then use the same amount of gluten free flour instead
- Nuts taste better when they’re toasted. However, if you don’t toast them, they’ll still be quite good
- It’s fine if the pears aren’t thoroughly ripened when baking with them. They will soften when baked
- When starting or adding new ingredients to an electric mixer’s bowl, start slowly to keep ingredients from flying out of the bowl, before increasing the speed
Nutrition Facts
Gluten Free Lemon and Pear Crumble Nut Cake
Serving Size
12 g
Amount per Serving
Calories
430
% Daily Value*
Fat
27
g
42
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
12
g
Cholesterol
87
mg
29
%
Sodium
259
mg
11
%
Potassium
118
mg
3
%
Carbohydrates
46
g
15
%
Fiber
4
g
17
%
Sugar
25
g
28
%
Protein
6
g
12
%
Vitamin A
469
IU
9
%
Vitamin C
6
mg
7
%
Calcium
92
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.