Let's start from the top with this one, because there is just soooo much to love.
First stop: Streusel. I'm a big streusel fan, and have been in quite the streusel mood lately. I've been finding all sorts of things to top with it -- even this banana bread with an added streusel layer. 😍Streusel is buttery, crunchy, sweet, -- what more could you want? I'm mad for it.
Next stop? 🍐The pear and raisin filling. Perfectly ripe pears are a delight in any form, but in this cake they are both creamy and light, all in one bite. They're sweet, with a hint of floral flavor. The raisins add a bit of texture, and after being baked in this cozy cake, they soak up hints of vanilla, buttery flavor, and become even more delicious than before they were added into the cake. Together, they make this treat a perfectly delicious and light-enough-for-a-snack cake.
The last part--the cake batter itself- is the best of all. The real magic maker is the browned butter. Have you baked with brown butter? The first time you do it will change your life! Seriously-- once I discovered brown butter I never made cookies the same way again. Browned butter starts as just regular butter, but you cook it low and slow until it becomes a beautiful caramel color. Something happens when butter begins to brown, it goes from tasting like butter to tasting like caramel, butter, and so much more all in one bite. See what I mean? Life changing. Anyways, brown butter is what makes this soft-crumb almond flour cake so drool-worthy.
If this is what fall tastes like, I'm happy with the seasons just standing still right here. 🍂
Serves: 8-12 | Total Time:
- 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
- 3-4 tablespoons honey
- 3 eggs
- 1/3 cup coconut milk (canned)
- 1/4 teaspoon vanilla
- 2 pears
- 1/3 cup raisins Crumble Topping:
- 3 tablespoons butter
- 2 tablespoons coconut sugar
- 1/3 cup almond flour
- 2 tablespoons coconut flour
- 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.
- 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.
- Spread the batter into a grease 9-inch cake pan.
- 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.