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1
Preheat the oven to 350 degrees F. Butter/grease a 9-10 cake pan.
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2
In a small bowl, stir together the sucanat, cardamom, pumpkin spice blend and cinnamon.
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3
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.
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4
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.
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5
Add the eggs one at a time, and beat to incorporate each egg.
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6
In a separate medium bowl, sift together the coconut flour, arrowroot, almond flour, the baking powder and salt.
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7
Add half of the dry ingredients to the butter mixture and stir on low until just combined.
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8
Add the coconut cream and vanilla, and mix on low until just combined.
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9
Finally, add the remaining dry ingredients, mixing until just combined.
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10
The mixture will be quite thick.
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11
Now, remove the cores from the pears.
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12
Slice up one cup of medium sized pear cubes, and cut the rest of the pears into 1/2 wedges.
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13
Drizzle the lemon juice over the wedges to preserve them.
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14
Fold the pear cubes into the batter and transfer the batter to the greased cake pan.
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15
Smooth the top.
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16
Take the pear wedges and fan them out around the cake, or create your own design if you like!
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17
Press them into the batter a little bit so that some of the batter comes through.
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18
Sprinkle the reserved spice mixture over the top of the cake.
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19
Bake the cake until a toothpick inserted in the center comes out just barely clean, about 35-50 minutes.
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20
(Time varies depending on the oven).
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21
Remove from oven and allow to cool slightly before cutting.
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22
This cake is perfect with coffee, with breakfast, for an afternoon snack, or for dessert!
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23
Enjoy!
