Hello lovelies, we’re back home from our vacation and I have fully arrived in autumn and in my everyday life. I have a bunch of autumn recipes ready for you and I’m starting with this yummy pear spice cake with pecan nuts and sweet date caramel.
As beautiful and relaxing as our vacation was, I always look forward to being back in my kitchen. The cozy autumn time invites you to try recipes with warming spices and seasonal fruits. This year’s harvest was extremely rich when it comes to apples and pears, which is why you should currently use them as often as possible. I have even started baking the first Christmas cookies already, but I think that’s totally fine at the beginning of November.
And now back to this yummy pear spice cake. It consists of a fluffy sponge mixture with gingerbread spice, cinnamon and cloves – my favorite spices for autumn/winter. I replaced some of the flour with oat flour. Oats are one of the healthiest types of grains and are full of healthy nutrients and vitamins. You can easily grind the flour from oats in a mixer or blender. It can’t usually be replaced 1 to 1, which is why I mix it with spelt flour.
Also this pear spice cake comes without white sugar. I used coconut blossom sugar once more, as the caramel taste goes well here.
Here is the recipe for pear spice cake:
Pear Spice Cake
- 150 ml ¾ cup plant based milk
- 50 ml ¼ cup sparkling water
- 1 Tbsp apple cider vinegar
- 100 gr ½ cup coconut blossom sugar
- 1 tsp baking soda
- 130 ml ¾ cup canola oil
- 100 gr ¾ cup oat flour (ground oatmeal)
- 200 gr 1 ½ cup spelt flour
- 1 tsp baking powder
- ½ tsp vanilla
- 1 tsp cinnamon
- Pinch of salt
- 2 pinches of clove powder
- 1 tsp gingerbread spice
- 4 fresh pears
- 2 Tbsp pecan nuts
- 8 Medjol dates
- 3-6 Tbsp water
- 3 Tbsp vegan cream
- 1 tsp cinnamon
- Pinch of salt
- Grind 100 gr (¾ cup) oatmeal with a mixer or blender to get oat flour
- Add milk, water, vinegar and coconut blossom sugar to a bowl and mix well
- Add baking soda, all flour sorts, baking powder and spices
- Mix until it’s a homogenous mass
- Grease a rectangular cake pan (ca. 20 x 30 cm / 8“ x 12“) and put the dough inside
- Preheat the oven to 180°C (356°F) convection
- Wash and cut the pears in slices and spread them evenly on the cake
- Roughly chop the pecan nuts and place them on the cake
- You can now sprinkle some coconut blossom sugar on top of the cake if you like
- Bake for 30-35 minutes
- Remove the stones and put the dates in a mixer along with all other ingredients
- Mix well and add some more water if required, until the desired consistency is achieved
- Put on the cake and keep the rest refrigerated in a glass and use for cereal or similar things
The pears in combination with the spices just make such a delicious taste. And I really like pecans at the moment, somehow these are perfect autumn and winter nuts for me, probably because of their high calorie content. The body demands food for the harsh winter :-). The pears don’t make the cake too dry, and so it lasts longer than a day.
It’s a perfect dessert after a delicious soup (you can find recipes here) or along with a cup of coffee or chai. I would say it’s ideal for a cozy autumn day.
I hope you now have the desire for this cake and will try the recipe soon. Don’t forget to tag me, I’m always very happy about your feedback. And do you already follow me on Pinterest? You can collect all recipes there.
This post is also available in: DE