Gluten-Free Pear-Cranberry Crumb Cake Recipe

Name: Gluten-Free Pear-Cranberry Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pecans, chopped; 1/2 cup coconut sugar; 1/4 cup semisweet chocolate chips; 2 teaspoons Gluten-Free Flour Blend, recipe follows; 1 teaspoon ground cinnamon; 1 cup Gluten-Free Flour Blend, recipe follows; 2 teaspoons baking powder; 1/4 teaspoon salt; 4 large eggs, at room temperature; 1/2 cup finely ground coconut sugar; 1/2 cup unflavored coconut oil or non-hydrogenated canola oil; 2 teaspoons pure vanilla extract; 1 pear, peeled, cored and cut into 1/2-inch pieces; 1 cup fresh cranberries; 3 cups (435 grams) white rice flour; 1 1/2 cups (187 grams) tapioca flour; 3/4 cup (123 grams) potato starch; 1 tablespoon (8 grams) xanthan gum; 1 1/2 teaspoons (5 grams) salt

Servings: persons

1/2 cup pecans, chopped
1/2 cup coconut sugar
1/4 cup semisweet chocolate chips
2 teaspoons Gluten-Free Flour Blend, recipe follows
1 teaspoon ground cinnamon
1 cup Gluten-Free Flour Blend, recipe follows
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs, at room temperature
1/2 cup finely ground coconut sugar
1/2 cup unflavored coconut oil or non-hydrogenated canola oil
2 teaspoons pure vanilla extract
1 pear, peeled, cored and cut into 1/2-inch pieces
1 cup fresh cranberries
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt

1
For the crumble: In a small bowl, stir together the pecans, sugar, chocolate chips, gluten-free flour blend and cinnamon.
2
For the cake: Preheat the oven to 375 degrees F and grease a 9-inch springform pan or round cake pan.
3
In a large bowl, whisk together the gluten-free flour blend, baking powder and salt.
4
In a small bowl, whisk together the eggs and sugar until smooth.
5
Beat in the oil and vanilla.
6
Stir the egg mixture into the flour mixture until combined.
7
Transfer the batter to the prepared pan, top with the pear, cranberries and crumble mixture.
8
Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
9
Let cool in the pan set on a wire rack.
10
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

1404

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup pecans, chopped, 1/2 cup coconut sugar, 1/4 cup semisweet chocolate chips, 2 teaspoons Gluten-Free Flour Blend, recipe follows, and more.

Yes, Gluten-Free Pear-Cranberry Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Pear-Cranberry Crumb Cake

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