Pear-Apple Yogurt Crumb Cake (GF + DF)

Pear-Apple Yogurt Crumb Cake (GF + DF)

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)

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.

crumb topping
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

cake
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.

BAM!

Pear-Apple Yogurt Crumb Cake (GF + DF)

3 years ago: i started morestomach 3 years ago this month!
2 years ago: we were on our honeymoon in thailand!
1 year ago: i didn’t do shit last year

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birthday | gingerbread cake

Make a Wish

the fact is,
it’s a year later,
approximately 365 days later,
a sun’s journey around the sun later,
and i’m a year older.
damn, 29 thirty-seven looks good.

without further ado,
36 random things i’ve done this year,
in no particular order:

|| walked with elephants!
|| celebrated my beloved gpa’s life
|| hosted our very first dinner party, sitting on the ground and all!
|| hosted our nephews for a week over the summer. can’t wait to do it again
|| honeymooned in Thailand
|| had oysters and lobster in Boston
|| stood among sunflowers
|| new eyes!
|| like grown ups that we are, we now have a dressing room to get dressed in
|| witnessed a drive by shooting, at a gas station
|| won people’s choice in a pumpkin carving contest, that dw carved and i did nothing. that is called WINNING.
|| saw a blooming cereus
|| thanksgiving in ny
|| skeeball champs we are not, but what a season
|| middle school AND high school reunions, in 2 countries and three cities
|| matt nathanson in baltimore AND dc
|| fireworks at the inner harbor
|| wore shorts to work, got suspended for a week, without pay. it’s a long, stupid story.
|| recipe tested for a blog friend and LOOK! her cookbook is out!
|| we went full share with our CSA. just the two of us
|| babysat a baby. like, fed her, changed her and then put her to bed. technically, dw did the last two, but i was there.
|| watched a break dancing performance
|| tasted duck eggs for the first time ever
|| walked to indianapolis. again.
|| finally invested in a proper pair of rainboots
|| came out of the closet about my lurve for this girl
|| fell in love with this dude
|| and this dude
|| featured on apartment therapy, even if some of the commenters are dicks
|| featured on today.com
|| packed up mi amor and saw her off to her new home state
|| spent 24 hours in dubai
|| voted 2x
|| found a new job, put my notice in, got countered, and then accepted the counter
|| became a member of the aquarium
|| learned how to properly cook dried beans

last year’s list.

Gingerbread Cake
adapted from ashlae warner (oh ladycakes for westelm)

*note: dw baked this. he’s too good to me.
**note: this cake is very molasses-y, i enjoy snacking on it. the original recipe calls for it to be served with a side of whipped coconut cream, which would likely cut through the acridness, but i didn’t mind it.

2 cups spelt flour
1/2 tsp baking powder
1/2 tsp fine sea salt
2 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
6 tbsp sunflower oil
1/2 cup molasses
1/3 cup sugar
1 flaxseed egg (1 TBL raw whole flaxseed, grounded + 3 TBL water)
1/8 tsp baking soda
3/4 cup hot water

preheat oven to 350F. prepare a round 8″ can pan, grease and line with parchment paper.

in a bowl, sift the dry ingredients and spices. in a larger bowl, add in the oil, molasses, sugar, powdered ginger, cinnamon and cloves, combine with flaxseed egg. dissolve baking soda in water and then add to the wet ingredients. add in the dried ingredients and whisk until just comboned, don’t get crazy though.

pour into prepared pan and bake for 32 minutes. the edges will pull from the sides of pan just slightly.

cool completely. tastes even better the next day.

BAM!