Italianized Cinnamon Spiced Pear Cake

My friend celebrated her 60th birthday and asked me to bake a cake. My vision was to bake a birthday cake a great as she is, so this cake fits the bill. I included my home-made pear sauce made with the harvest from our pear tree. To make her feel extra special, I decorated the cake with confections I brought back from Italy. The end result made her happy and the cake was absolutely delicious and dairy-free.

Cinnamon Spiced Pear Cake

Servings: 10-12
Difficulty: easy
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Pears and cinnamon are a combination that makes a great tasting and moist cake.

Recipe by Gourmetmarichef

Ingredients

2 c. flour, gluten-free can be substituted.
1½ c. sugar
1 tsp. baking soda, baking powder, and cinnamon
¼ tsp. ground cloves and ground nutmeg
½ tsp. vanilla
¼ c. coconut dream® coconut milk substitute
1 c. slightly cooked mashed pears; peel, core, and slice 3 pears and cook for 5 minutes to soften, straining the excess liquid, then mash.
3 eggs
¼ c. dairy free butter substitute (you can use coconut oil)
¼ c. canola or olive oil

Directions

preheat oven to 350°

In a mixing bowl, combine the flour, baking soda, baking powder, cinnamon, cloves, nutmeg and sugar.
Add in the mashed pears, milk substitute, butter substitute, oil, and vanilla.
Mix on low to medium speed until smoothly combined, about 2-3 minutes.
Add in the eggs, one at a time and continue mixing for another 3 minutes.
Pour into any baking pan that is greased and floured and bake for 30-35 minutes. I used 8″ round pans, but a loaf pan is perfect as well.
The cake is done when a toothpick inserted in the middle comes out clean.
Frost with your desired frosting or leave plain.
*My dairy-free frosting is in an archived recipe at: Dairy Free Chiffon Party Cupcakes