This versatile pear and hazelnut cake recipe is filled with nutritious ingredients, and is quick and easy to prepare. Serve it to your family as an after-dinner treat, or as an on-the-go breakfast cake.
Pear + Hazelnut Buttermilk Cake Recipe
Yummy enough for dessert, healthy enough for breakfast!
- hazelnuts: ½ cup, toasted
- whole spelt flour: 2 cups
- baking powder: 1 tablespoon
- ground cinnamon: 1 teaspoon
- ground all spice: ½ teaspoon
- ground cloves: ¼ teaspoon
- salt: ¼ teaspoon
- buttermilk: 1 cup
- eggs: 2
- honey: ½ cup
- butter: ¼ cup, melted
- vanilla extract: ½ teaspoon
- lemon zest: 1 teaspoon
- minced ginger root: ½ teaspoon
- pear: 1, thinly sliced
- brown sugar: 2 tablespoons
Step 1: Preheat oven to 375 degrees F.
Step 2 : Lightly toast hazelnuts. Using a food processor, crush into meal.
Step 3: Whisk hazelnut meal, spelt flour, baking powder, cinnamon, whole spice, cloves, and salt together in large bowl.
Step 4: In a small bowl, whisk buttermilk, eggs, honey, melted butter, vanilla extract, lemon zest, and minced ginger together. Add whisked wet ingredients to the dry-ingredient bowl. Whisk until combined (don't overwork the batter).
Step 5: Pour smooth batter into a lightly greased 9x5 loaf pan. Gently place pear slices on the top of the batter, leaving a little bit exposed. Sprinkle with brown sugar, and bake for about 50 minutes. Allow to cool before slicing and serving.
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