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Category
Dessert
The festive season is all about spreading cheer, joy, the gift of giving... and most importantly THE FESTIVE DESSERTS (let's be real, it's mostly about this). Everyone loves a sweet and spiced fruit cake, especially when it comes with a gooey brown butter caramel fruit topping! This recipe is guaranteed to be a hit with your guests at any of your festive meals. And why not go one step further and give yourself and the planet the REgenerative goodness of the Bambara groundnut? Swap out your regular milk for BamNut milk to nourish yourself and the planet at the same time! Our BamNut milk is high in protein, higher in fibre, and contains 31% less fat than other types of milk.
What type of fruits go well in this cake?
This recipe uses red pears, as they are specifically a wintertime variant of pear. But you can also consider changing up the fruits in this recipe if you'd like! Recommendations include apple, peach, pineapple, orange, and plum. Feel free to experiment!
Baking tip
The brown butter caramel may bubble over while baking, so you can place the baking pan on top of a large baking tray to capture any overflowing caramel.
2 red pears
6 tbsp dairy-free butter
½ cup brown sugar
1 stick (4 oz / 113 grams) dairy-free butter
¾ cup brown sugar
2 tsp vanilla extract
1½ cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
¾ cup cane sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
Pinch of salt
Prepare pears by cutting in half, removing seeds and stem, then thinly slice lengthways.
Mix together dairy free butter and brown sugar, then spread over the bottom of a 9-inch round baking pan.
Top with sliced pears, overlapping to create a circular pattern.
Preheat oven to 350F (176C).
Into a medium mixing bowl add dairy free butter and cane sugar, mix to combine. Then add vanilla extract and plant milk, stir to combine.
Into a second medium medium bowl, sift all-purpose flour, baking powder and baking soda, then add cane sugar, ground spices and salt. Stir to combine.
Pour wet ingredients into bowl of dry ingredients, then stir to combine.
Pour batter into the baking pan on top of the brown butter and pear.
Place pear cake into the oven (see note) and bake for 45 minutes, or until a cake tester inserted into the cake comes out clean. Set aside to cool.
Place a serving plate over the top of the baking pan. Then holding both together tightly, turn upside down placing the plate on the counter. Then carefully remove the baking pan to reveal the beautiful spiced pear cake.
Serve warm or at room temperature. Adding a little scoop of dairy-free vanilla ice cream or whipped cream.
