Pear Almond Olive Oil Cake

A softly sweet, fruit-forward cake with a moist almond crumb

This cake lets ripe pears do much of the talking. Organic light spelt flour, almond flour, olive oil, and applesauce create a moist crumb with enough structure to hold the fruit beautifully.

What makes this recipe satisfying

The sweetness remains measured so the pears, cinnamon, almonds, and fruity olive oil stay distinct. It works as dessert, an afternoon slice with tea, or a thoughtful addition to brunch.

At a glance

• One 9-inch cake • 10 slices

• 20 minutes active • 65 minutes total

• About 240 calories per slice

Featured ingredient benefits

• Pears contribute fiber and natural sweetness, allowing fruit to remain central to the cake.

• Almond flour provides unsaturated fats, vitamin E, magnesium, and a rich nutty flavor.

• Organic light spelt flour gives the cake structure while retaining more character than highly refined conventional flour.

Ingredients

• 1 1/2 cups organic light spelt flour

• 3/4 cup finely ground almond flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon sea salt

• 1 teaspoon cinnamon

• 3/4 cup unsweetened plant milk

• 1/2 cup unsweetened applesauce

• 1/3 cup extra virgin olive oil

• 1/3 cup maple syrup

• 1 tablespoon apple cider vinegar

• 1 teaspoon vanilla extract

• 2 ripe but firm pears, thinly sliced

• 2 tablespoons sliced almonds

Method

1. Heat the oven to 350°F. Line the base of a 9-inch springform pan with parchment and lightly oil the sides.

2. Whisk the flours, baking powder, baking soda, salt, and cinnamon. In another bowl whisk plant milk, applesauce, olive oil, maple syrup, vinegar, and vanilla.

3. Fold wet into dry just until no flour pockets remain. Spread into the pan. Fan pear slices over the top and scatter with almonds.

4. Bake 42 to 50 minutes, until the center springs back and a tester emerges clean. Cool 20 minutes before releasing the pan.

5. Serve barely warm or fully cooled. The cake keeps covered at room temperature one day or refrigerated up to four days.

Coach Winona’s kitchen note. Choose pears that yield only slightly at the neck; very soft fruit can weigh down the crumb. Organic unbleached all-purpose flour can replace the light spelt flour cup for cup when needed.

A gentle next step

Choose one ingredient you already have, add what is missing, and let this recipe become your own.

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Estimated calorie values are calculated from standard ingredient averages and the stated yield. Actual values vary by brand, produce size, substitutions, cooking loss, and portion size. Educational information only; it is not individualized medical or nutrition care.