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Name: Pear-Cranberry Crumb Cake Gluten Free
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: For the Gluten-Free Flour Blend:; 3 cups (435 grams) white rice flour; 1 1/2 cups (187 grams) tapioca flour; 3/4 cup (123 grams) potato starch; 1 tablespoon (8 grams) xanthan gum; 1 1/2 teaspoons (5 grams) salt; For the Crumble:; 1/2 cup pecans chopped; 1/2 cup coconut sugar; 1/4 cup semisweet chocolate chips; 2 teaspoons Gluten-Free Flour Blend recipe above; 1 teaspoon ground cinnamon; For the Cake:; 1 cup Gluten-Free Flour Blend recipe above; 2 teaspoons baking powder; 1/4 teaspoon salt; 4 large eggs at room temperature; 1/2 cup finely ground coconut sugar; 1/2 cup unflavored coconut oil or non-hydrogenated canola; 2 teaspoons pure vanilla extract; 1 pear, peeled cored and cut into 1/2-inch pieces; 1 cup fresh cranberries

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INGREDIENTS

For the Gluten-Free Flour Blend:
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
For the Crumble:
1/2 cup pecans ; chopped
1/2 cup coconut sugar
1/4 cup semisweet chocolate chips
2 teaspoons Gluten-Free Flour Blend ; recipe above
1 teaspoon ground cinnamon
For the Cake:
1 cup Gluten-Free Flour Blend ; recipe above
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs at room temperature
1/2 cup finely ground coconut sugar
1/2 cup unflavored coconut oil or non-hydrogenated canola
2 teaspoons pure vanilla extract
1 pear, peeled cored and cut into 1/2-inch pieces
1 cup fresh cranberries

INSTRUCTIONS

Make the Flour Blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

Make the Crumble: In a small bowl, stir together the pecans, sugar, chocolate, flour and cinnamon.

Make the Cake: Preheat the oven to 375 degrees F and grease a 9-inch springform pan or round cake pan. In a large bowl, whisk together the flour, baking powder and salt.

In a small bowl, whisk together the eggs and sugar until smooth. Beat in the oil and vanilla. Stir into the flour mixture until combined. Transfer the batter to the prepared pan, top with the pears, cranberries and crumble mixture. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.

NOTES

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Pear-Cranberry Crumb Cake Gluten Free

For the Gluten-Free Flour Blend:
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
 For the Crumble:
1/2 cup pecans chopped
1/2 cup coconut sugar
1/4 cup semisweet chocolate chips
2 teaspoons Gluten-Free Flour Blend recipe above
1 teaspoon ground cinnamon
 For the Cake:
1 cup Gluten-Free Flour Blend recipe above
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs at room temperature
1/2 cup finely ground coconut sugar
1/2 cup unflavored coconut oil or non-hydrogenated canola
2 teaspoons pure vanilla extract
1 pear, peeled cored and cut into 1/2-inch pieces
1 cup fresh cranberries

Make the Flour Blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

Make the Crumble: In a small bowl, stir together the pecans, sugar, chocolate, flour and cinnamon.

Make the Cake: Preheat the oven to 375 degrees F and grease a 9-inch springform pan or round cake pan. In a large bowl, whisk together the flour, baking powder and salt.

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Nutrition

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Serving Size: 1 Serving (70g)
Recipe Makes: 8 Servings

Calories: 114
Calories from Fat: 75 (66%)

Amt Per Serving		% DV

	Total Fat 8.4g	11 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 1.9g
Cholesterol 106.6mg		33 %
Sodium 57.1mg		2 %
Potassium 116.5mg		3 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 4.2g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 114

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