A while back we tried a yummy apple, pear and pecan cake recipe from the fantastic Chloe Coscarelli’s ‘Vegan Italian Kitchen’. So when Erin put in a birthday request for the cake today, I decided to put my own spin on things by adding some pear, pecan and a hint of nutmeg for good measure. The result was a roaring success and second helpings were gobbled by all!
Happy birthday Angel xx
Apple, Pear and Pecan Cake
Yield 1 Cake
This vegan apple, pear and pecan cake is a delightful twist on the classic apple upside-down cake. Dense, delicious and tastes even better the next day!
- 1 1/2 cups All purpose flour
- 3/4 cup Raw brown sugar
- 3/4 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/2 tsp Nutmeg
- 1/4 cup Pecans (crushed)
- 1/4 tsp Salt
- 1/3 cup Canola oil
- 1/2 cup Water
- 2 tsp Vanilla extract
- 1 tbsp Apple cider vinegar
- 2 Apples (peeled and sliced)
- 1 Pear (peeled and sliced)
- Powdered sugar to serve
- Preheat the oven to 350°F (180°C) and lightly grease a 9 inch baking tin with some canola oil.
- In a bowl, mix together the flour, sugar. baking soda, cinnamon, nutmeg, pecans and salt. Top tip, I like to smash the pecans in a zip-lock bag (it doesn't have to have be a Christmas themed bag) with a rolling pin. Optionally, you can think of something or someone while you smash the bag.
- In another bowl, mix together the canola oil, water, vanilla extract and apple cider vinegar.
- Now it's time to combine the ingredients, add the wet mixture into the dry and gently mix with a spoon until things only just come together. Sorry for my image here looking like raw meat but it gives you an idea of what consistency to expect.
- Set your mixture aside and peel, core and slice two apples and a pear. Using the right side of your brain (the creative side) line your tin with a fruity pattern that will soon adorn the top your cake. It should be fairly easy to do a better job than me.
- Now you can go about spooning the batter mixture on top of the fruit. Gently push the mixture evenly into the tin.
- Now you are ready to throw it in the oven for a good 40 to 45 minutes. Rotate the cake at around 20 minutes to ensure an even bake. In my pic below the cake took around 41 minutes and had a nice light brown finish.
- Once the cake is out of the oven give it a minute to cool then gently take a knife around the edge of the cake to loosen it from the tin. Now flip the cake upside down and with a bit of luck your fruity topping will be revealed and revered! Finish the cake off with a nice dusting of powdered sugar. I put the cake in the fridge for when Erin got home later in the day but go ahead and eat it when it's nice and warm. This would go great with a big lump of non-dairy ice cream!