Description
A tender, naturally sweet Pear Yogurt Cake made without flour. This gluten-free treat combines juicy ripe pear, creamy Greek yogurt, and almond flour for a moist, wholesome bite perfect for breakfast, brunch, or dessert.
Ingredients
1 large ripe pear, peeled, cored, finely chopped
3 large eggs
⅓ cup (80ml) maple syrup or honey
½ cup (120g) plain Greek yogurt
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
1 cup (100g) almond flour
Optional: ½ tsp cinnamon or ginger for extra warmth
Instructions
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Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
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In a large bowl, whisk eggs with maple syrup or honey until slightly fluffy.
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Stir in Greek yogurt and vanilla extract.
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Gently fold in almond flour, baking powder, salt, and cinnamon or ginger if using.
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Fold in the chopped pear pieces.
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Pour the batter into the prepared pan.
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Bake for 30–35 minutes, or until golden and a toothpick inserted comes out clean.
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Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
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Use a soft, ripe pear for best sweetness and texture.
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Room-temperature eggs and yogurt blend more smoothly.
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Tent with foil during baking if top browns too quickly.
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For extra indulgence, serve with whipped cream or a drizzle of maple syrup.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: American