Winter-Spiced Pear Cake Gluten-free - ground cardamom

Method

• Preheat the oven to 350 degrees F. Butter/grease a 9-10 cake pan.
• In a small bowl, stir together the sucanat, cardamom, pumpkin spice blend and cinnamon.
• Set aside 2 tablespoons of the spice mixture to top the cake at the very end; add the rest into a large bowl with the butter.
• Cream together the butter, maple syrup and spice mixture with a mixer, scraping down the sides of the bowl a couple of times as you go, for about 3 minutes total.
• Add the eggs one at a time, and beat to incorporate each egg.
• In a separate medium bowl, sift together the coconut flour, arrowroot, almond flour, the baking powder and salt.
• Add half of the dry ingredients to the butter mixture and stir on low until just combined.
• Add the coconut cream and vanilla, and mix on low until just combined.
• Finally, add the remaining dry ingredients, mixing until just combined.
• The mixture will be quite thick.
• Now, remove the cores from the pears.
• Slice up one cup of medium sized pear cubes, and cut the rest of the pears into 1/2 wedges.
• Drizzle the lemon juice over the wedges to preserve them.
• Fold the pear cubes into the batter and transfer the batter to the greased cake pan.
• Smooth the top.
• Take the pear wedges and fan them out around the cake, or create your own design if you like!
• Press them into the batter a little bit so that some of the batter comes through.
• Sprinkle the reserved spice mixture over the top of the cake.
• Bake the cake until a toothpick inserted in the center comes out just barely clean, about 35-50 minutes.
• (Time varies depending on the oven).
• Remove from oven and allow to cool slightly before cutting.
• This cake is perfect with coffee, with breakfast, for an afternoon snack, or for dessert!
• Enjoy!