A delightful crumbly and fruity cake!

We can make the Streusel coffee cake in so many ways. But by now, you know that I will always try a healthier spin on a traditional recipe. So, this one is gluten-free and has fresh pears to give it a distinct flavor and fruity taste to each bite. There is no coffee in this cake so enjoy a slice or two with a cup of coffee or tea.

Cake Ingredients:

  • 1-3/4 cups finely ground almond flour
  • 3 tablespoons coconut flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup unsalted butter (8 tbsp) – softened or coconut oil
  • 4 large eggs
  • 2 ripe pears (I like Bartlett), unpeeled, cored and chopped (1 – 1/2 cups). You can use apples too.
  • 1/3 cup honey or maple syrup (you can use brown sugar as well)
  • 1 teaspoon vanilla extract

Streusel Topping Ingredients:

  • 1/2 cup granulated brown sugar
  • 1/4 cup almond flour
  • 1-1/2 teaspoons ground cinnamon
  • 3 tbsp cold unsalted butter, sliced

Method:

For The Cake:

  • Preheat oven to 350 degrees. Grease an 8-inch square cake pan with nonstick cooking spray or brush lightly with coconut oil.
  • Combine the almond flour, coconut flour with the baking powder, sugar, salt, and cinnamon in a medium bowl. Mix these dry ingredients well.
  • In a separate bowl, beat the eggs and then add melted butter. Make sure the butter is melted and cooled. I had to deal with a few lumps of butter in my egg mixture.😒
  • Add the egg mixture into the dry mix and blend everything well. Then, dice pears into small pieces and add it to the cake mix.
  • Pour this cake mixture into the buttered baking pan.

To make the Streusel Topping:

  • Mix the sugar, flour, cold butter, and cinnamon in a bowl by pinching them together with your fingers until well combined.
  • Sprinkle the streusel mix over the top of the cake batter that is ready in the pan.
  • Bake the cake for 30 to 35 minutes, until it is golden and a cake tester inserted into the center of the cake comes out clean.
  • Remove pan from the oven and place on a wire rack. Allow cake to cool completely in the pan, and then cut into squares. This cake keeps for up to 4 days, covered, at room temperature.

My cake turned out just perfect. A little crumbly since its gluten-free but delicious at the same time. 😍

Try it out and let met know what you think!😊