Gluten-Free Brown Butter & Pear Coffee Cake

By • November 26, 2015 0 Comments

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Makes 9-inch cake


  • 1/3 cup coconut flour
  • 3/4 cup almond flour
  • 6 tablespoons butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 3 to 4 tablespoons honey
  • 3 eggs
  • 1/3 cup coconut milk (canned)
  • 1/4 teaspoon vanilla
  • 2 pears
  • 1/3 raisins

Crumble Topping

  • 3 tablespoons butter
  • 2 tablespoons coconut sugar
  • 1/3 cup almond flour
  • 2 tablespoons coconut flour
  1. Preheat over to 350°F. In a small sauce pan, melt the butter for the cake over low heat. Continue to heat over low until butter turns golden in color and begins to smell of caramel. Remove from heat and set aside.
  2. In a mixing bowl, whisk together dry ingredients. In a separate bowl, whisk together eggs, honey, coconut milk, vanilla, and once cool to touch the browned butter. Add dry ingredients to the wet ingredients, folding until fully incorporated. Next, dice and seed the pears. Fold the pears, along with the raisins, fold into batter.
  3. Spread the batter into a grease 9-inch cake pan.
  4. Make the crumble topping: melt the butter, and stir in the coconut sugar, almond flour, and coconut flour. A course meal should form. Sprinkle over entire cake in even layer. Place in center wrack of oven and bake for 30 minutes, until toothpick inserted into the middle comes out clean.

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