the mornings come lighter now,
this is not a lament,
it’s more of a fervent relief.
with the mild temps,
hovering anywhere from 35 to 60F,
there’s been an voracious hunger at first rise.
putting aside the cereal + kefir bowls
and not yet ready for the fruit smoothies,
this crumb cake appeases the stomach rumbles
while not leaving a heavy feeling in the pit.
pear-apple yogurt crumb cake (gf + df)
makes one 8″ round cake
loosely adapted from dolly and oatmeal
*note: a springfoam pan would be best but if you don’t have one, a simple cake pan is fine. i don’t have one and as long as you are careful with flipping the cake onto a plate and then flipping it again so that it’s crumb-side up, you’re good to go.
1/2 cup almond flour
1/2 tsp cinnamon
pinch of salt
2 TBL coconut oil, melted
1 TBL grade B maple syrup
1/4 cup slivered almonds
1 cup sweet rice flour
1/2 cup almond flour flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 teaspoon fine sea salt
2 large eggs
1/4 cup coconut oil, melted
2/3 cup coconut sugar
1 tsp vanilla extract
1/2 cup unsweetened non-dairy yogurt, i usually use the so delicious brand
1 1/2 cups mixed peeled and cut apples and pears, with lemon juice mixed in to keep from browning
preheat the oven to 350°F
grease an 8″ pan & line the bottom with parchment paper
to make the crumb topping whisk together the almond meal, cinnamon & salt, pour in the coconut oil and maple syrup and mix until crumbly. throw in the almonds and mix to combine. set aside.
to make the cake, mix the dry ingredients, except for the sugar, in a large bowl. in a large mixing bowl, beat the eggs and oil, add in the sugar and vanilla until mixed through. switching back & forth between the dry ingredients mixture and yogurt, add to the bowl until well incorporated. fold in half the apples & pears. pour batter into the prepared pan. with the remaining apples & pears sprinkle with sweet rice flour, which will absorb the excess fruit juice and keep fruits buoyed in the cake during baking. sprinkle floured fruits over top the cake. next, sprinkle the crumb topping over top the cake.
bake cake for 60 – 70 minutes, until a cake test inserted into the cake comes out clean. be diligent with checking for doneness around the hour mark.
remove from oven and place on a rack.
if using a springfoam pan, allow to cool completely and then remove sides of pan.
if using a regular pan, allow to cool sufficiently that you can handle the pan. place a plate over top of the pan, invert onto pan. invert again onto serving plate. try not to lose the crumb topping.
will keep for a week, well covered, in fridge.