Canned pears are the key to this delicious AIP-friendly cake and the special salted caramel sauce is just the gooey yum on top you are craving!
- 1 quart home canned sliced pears in juice (or 2 15-ounce cans from store)
- 1 cup (140 grams) Otto’s Naturals cassava flour
- 1/2 cup (60 grams) tapioca starch/flour
- 1/4 cup (28 grams) coconut flour
- 1/2 teaspoon (3 grams) salt
- 1 teaspoon (4 grams) baking soda
- 1/2 teaspoon (3 grams) ground cinnamon
- 1/2 teaspoon (3 grams) ground ginger
- 1/2 teaspoon (3 grams) ground mace
- 1/2 cup (107 grams) avocado oil
- 1/2 cup (158 grams) maple syrup
- Sweet Apricity Sea Salted Caramel Sauce
- Preheat oven to 350° F. Grease a 9 inch round cake pan with a small amount of avocado oil and lightly dust with cassava flour. Shake pan to distribute flour evenly and then discard any that hasn’t stuck to the pan.
- Drain the canned pears and reserve the canning liquid in a large measuring cup. Add enough water to total 2 cups volume and set aside for use in the batter.
- Place the drained pears in the cake pan and distribute in an even layer.
- By hand or in a stand mixer, combine cassava flour, tapioca starch, coconut flour, salt, baking soda, cinnamon, ginger, and mace
- Add the 2 cups canning liquid and water from step 2, avocado oil, and maple syrup. Beat until batter is completely smooth and no lumps remain.
- Pour batter evenly over pears in cake pan.
- Bake for 30-40 minutes, until cake is firm and top is golden brown.
- Allow to cool completely, then run a knife around the edge to release cake from pan and carefully flip cake over onto serving plate.
- Top with Sweet Apricity Sea Salted Caramel Sauceas desired.
When buying canned pears, look varieties that have been canned in juice rather than in a sugar syrup. Be wary of “no sugar added” labels however, because these frequently have artificial sweeteners.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert