Quick Asian Pear Cake — Dairy & Gluten-Free

November  4, 2012
1 Ratings
  • Makes 1 english cake
Author Notes

This is a magnificent cake was created by me one day out of frustration. I have been craving a proper vanilla pear tart but couldn't have it due to dreadful dairy intolerance. I used my basic coffee cake recipe which I use for many fruits of vegetables cakes. It's super healthful and incredibly delicious. The combination of vanilla and pears is delightful. It is also perfect for people with gluten intolerance. The olive oil sounds like a turn-off but actually it works well in the recipe. The cake takes about 10 minutes to prepare. 35 minutes to bake and then 10 minutes to vanish. ENJOY! p.s. It's a great cake for Passover. you can use matzo flour instead of the oat flour. —Shelly's Humble Kitchen

What You'll Need
  • ½ cups olive oil
  • ½ cups agave nectar or maple syrup
  • 1 teaspoon vanilla extract
  • 2 large organic eggs
  • 1 cup almond meal (or you can grind about 1 cup raw almonds in a food processor)
  • 1 cup oat flour (grind about 1 cup rolled oats in a food processor)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • cups medium asian pears—diced or Bartlett pears
  1. Preheat the oven to 375°F. Line an English cake tin with baking paper.
  2. In a large bowl mix together oil, agave, vanilla extract and eggs until the ingredients are well combined.
  3. Add the almond meal, oat flour, baking powder and salt into the bowl and mix until you get a smooth batter. Add the pear into the bowl and give it a quick stir.
  4. Pour the batter into a lined English cake tin and bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let it cool on a wire rack.

See what other Food52ers are saying.

  • Starmade
  • Pamela Friese
    Pamela Friese
  • Clare Thompson
    Clare Thompson
  • Shelly's Humble Kitchen
    Shelly's Humble Kitchen
  • susan g
    susan g

11 Reviews

Starmade September 28, 2017
I loved this; I used millet flour instead of oats for the velvety texture, added a little cardamom, and a sprinkling of coarse sugar to give a little crunch on top. I realize the last question was a couple years ago, but I think there would be no harm reducing the sweetener esp. if the pears are very ripe.
pat October 7, 2015
could i cut 1/2 of the maple syrup and treat it more like a breakfast cake?
do I need to add some other liquid to replace it? its totally devine but a little too sweet- I made it in small individual cake tins and they are super!!
Judy April 3, 2014
How is this for Passover???
pamela J. November 29, 2017
Hi Judy,
The Author's Note above the recipe says you can replace the oat flour with matzo flour (frequently labeled matzo cake flour). If you can't find it, you can buy
matzo meal and grind it to a powder in your food processor or blender. You'll need a little more than a cup of meal (approximately 1 cup + 2 tablespoons) to make a cup of flour.
Pamela F. February 5, 2014
I made this cake, because I needed to use up some pears. However, I used a 9" round cake pan and turned it into an 'upside-down cake' of sorts. After lining and greasing the pan, I covered the bottom with sliced almonds. Then I added the pears and finally the dough. After baking and releasing the cake from the pan, I added a cinnamon glaze. The result was absolutely delicious!
Clare T. June 29, 2013
sorry, i am cooking this for a friend who can't have gluten and you say to use oat or whole wheat flour?
susan G. June 29, 2013
gluten free oats are available -- Bob's Red Mill is one brand.
Shelly's H. November 6, 2012
thanks! it an english cake pan but you can make her round.
Shelly's H. November 6, 2012
Thanks a lot! I used english cake tin. You can also use a loaf pan.
susan G. November 5, 2012
This looks lovely -- good for the gluten and sensitive in the family (not for the nut-free though -- there's always something else lately). Could you give the dimensions of the cake tin you used? From the photo, it looks rectangular, not round.
pamela J. November 29, 2017
I have the exact same question. It looks like you've been waiting for an answer for 5 years, so I shan't hold my breath. Thus far, my online research has not helped. Contacted an English friend who bakes and even he didn't know! I may try an 8" square pan. I've made some homey English cakes—like parkin—and they usually call for a 20 cm square pan, roughly equivalent to 8"x8".