Maple Pear Pecan Bacon Coffeecake.
That is quite a mouthful.
Simple, I’ve been playing with a new technique for creating the structure of gluten-free cakes.
I love cake, always have, but I don’t like the texture of many gluten free cakes.
They come out stiff, gummy, flat or hard.
Not the soft crumb structure and airy lightness of Wheat based cakes.
Yes, I said Bacon Coffecake.
So I’ve had my mad scientist hat on for a while, fooling around with different beating times, different flour combinations, different binding agents and different leaveners.
Wouldn’t you know it is as simple as changing the order of addition of ingredients?
As simple as making sure to beat well after a couple of additions.
LOVE when it is like this to create the structure.
Then I start to play with the flavors of the season.
‘Round my neck of the woods, it’s starting to feel like fall.
We’ve had a week of cloudy and rainy weather, the kind of time when staying inside and working on a jigsaw puzzle seems like a fine way to spend an afternoon with Grandmom. Especially since she adores coffeecake, and it is her first visit in 3 years to see her grandbabies (who are 14 now).
I asked the girls what kind of flavor they wanted as long as it started out from Fresh Pear. I was fortunate to receive a gift this week from Stemilt of their current harvest.
Full of fresh Anjou pears and crisp apples, it was a breath of fall fruit. While you are over there checking out the terrific fruits, go ahead and download the ideas for lunch boxes. We can all use a few more ideas in the months ahead.
Luckily, I had a day or so for the fruit to come to perfect ripeness for decision making. My girls are food focused, and healthy eaters.
When they built on each other’s ideas to come to this combination of Maple Pear Pecan and Bacon for our coffeecake, it was just inspired.
Combined with my new technique, we had a winner.
Such a great fun time making and eating it, we almost finished the cake in one sitting. I’d encourage you to share it with more people.
- 142 grams 1 cup [url href=”http://glutenfreedoctor.com/gluten-free-flour-mix-white/” target=”_blank” title=”White Flour Mix”]white flour mix [/url]grams (1 cup)
- 124 grams [url href=”http://glutenfreedoctor.com/gluten-free-flour-mix-whole-grain/” target=”_blank” title=”Gluten-Free Flour Mix-Whole Grain”]whole grain flour mix[/url] (¾ cup)
- 4 grams baking powder
- 4 grams baking soda
- 3 grams salt
- 1 stick butter ¼ pound at room temperature
- 10 grams (1 packed tablespoon) [url href=”http://glutenfreedoctor.com/pixie-dust-xanthan-gum-replacer/” target=”_blank” title=”Pixie Dust-Seed Mixture to replace the gums”]pixie dust[/url]
- 110 grams organic cane sugar (½ cup plus 1 tablespoon)
- 3 large eggs
- ¼ teaspoon vanilla extract
- 1 cup sour cream
- 1 cup pecans-chopped fine
- 51 grams sweet rice flour (⅓ cup)
- 85 grams maple syrup- grade B (¼ cup)
- 40 grams brown sugar (¼ cup)
- 4 tablespoons Cold butter cut into 6-8 pieces
- 12 pieces of bacon – cooked and cut into small dice
- 2 ripe Anjou pears- cut into small pieces. I don’t bother to peel if they are organic.
- Preheat oven to 350
- Grease a 9×12 pan, I use a glass pan to be able to watch the progress of the crust.
- Stir together in a bowl till the mixture is an evenly colored one: both flour mixtures, baking powder, baking soda and salt. Reserve till later.
- In a stand mixer bowl, place softened butter, beat till light and fluffy.
- Add pixie dust and continue to beat on medium for 2 minutes
- Add sugar in dribs and drabs (slowly) till the sugar is all added.
- Beat the mixture for 3-5 minutes.
- I use this time to cut up the pears.
- Add the eggs one at a time, beating well after each addition.
- Beat for -5 minutes once the last egg is added.
- This is when I mix up the crumb topping.
- Stir together the pecans, sweet rice flour, maple syrup, brown sugar till all the pieces of pecan are coated in the flour.
- Stir in the butter bits, and moosh them together.
- Reserve for topping.
- Back at the batter:
- Add the flour mixture to the butter mixture slowly.
- Beat till well combined.
- Add the vanilla and sour cream and beat another minute.
- The batter will be thick and spreadable.
- Pour and spread the batter evenly into the 9×12 pan.
- Sprinkle batter with the pears, bacon and crumb toppings.
- Bake for 55-60 minutes till the bottom is well browned, the edges are pulling away from the pan, the center is stable and a toothpick inserted in the center comes out clean.
- Let it cool completely before serving. But if you HAVE to have a piece, let it sit at least 10 minutes before cutting.