Coffee & Pear Coffee Cake
This post was created in partnership with The Body Shop Portugal.
Hello everyone! It's Rita here. It seems like everything has fallen into place during these last couple of days and we're making the most of the rainy, stormy weather by staying in and resting. We're back home after almost two weeks away (both on holiday and for work) and even though we still have a lot to do, we can do it all while wearing PJs. Can't complain!
Today we're sharing the second recipe we've come up with for our partnership with {The Body Shop}. The first recipe was an Anti-Inflammatory Ginger & Turmeric Syrup, which was all about strengthening our immune system. This time around, well... other things were in mind. It's still a clean, healthy recipe... but this one strengthens a different kind of system, if you know what we mean. Life is all about balance, isn't it so? And there's no greater balance than fighting off those nasty cellulite bumps with the Ethiopian Green Coffee Firming Cream while stuffing your face with a nice big slice of coffee cake. That's life, folks.
We judge the success of our recipes based on many factors, one of them being how fast their final products disappear. We don't even drink coffee (we're babies, really), but this coffee flavoured coffee cake is so delicious we've made it twice in three days, and by the fifth day it was gone again already. It's really simple to make and requires ingredients that can easily be found on most commercial areas. It can also be easily adapted to whomever's liking. You can sub the pear for any other similar fruit, the coffee for chocolate or more oat milk and the walnuts for any nut or seed you have on hand. But our advice is to give this combo a shot, just as we suggested here. It's to die for! Give it a go and let us know what you think. :)
Coffee & Pear Coffee Cake
45 minutes | serves 10-12 slices
INGREDIENTS
WALNUT STREUSEL TOPPING1/3 cup | 50 gr. spelt flour
1/4 cup | 40 gr.
1/8 tsp fine himalayan salt
3 tbsp refined coconut oil
1/2 cup | 65 gr. walnuts
DRY INGREDIENTS
2 cups | 260 gr. spelt flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine himalayan salt
WET INGREDIENTS
1/2 cup | 75 gr.
1/4 cup | 60 ml. maple syrup
2
1/4 cup | 60 ml. organic sunflower seed oil
1 tsp vanilla extract
1 tsp apple cider vinegar
1/2 cup | 125 ml. oat milk
2 tbsp instant coffee dissolved in 1/4 cup | 60 ml. hot water (or 60 ml. espresso)
1 pear
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
WALNUT STREUSEL TOPPING
In a bowl combine spelt flour, jaggery and salt.
Add the coconut oil, one tablespoon at a time, and work it in into the dry ingredients with your hands, until you can no longer feel bits and pieces of the oil and it all turns into a sand-like mixture.
Add the chopped walnuts and mix to combine.
COFFEE CAKE
Pre-heat the oven to 350ºF / 180ºC.
Line a rectangular cake pan (we used a brownie pan with 25 cm x 18 cm) with parchment paper.
Rinse the pear and discard the seeds and stem. Chop into cubes about 1,5 cm wide. Set aside.
In a large mixing bowl, sift or whisk together all of the dry ingredients.
In another bowl, whisk together all the wet ingredients.
Pour the wet mixture over the dry ingredients and fold in gently using a spatula or wooden spoon, making sure there are no lumps (but without overmixing the batter).
Pour the batter into the lined pan and shake the pan gently to even out the surface..
Scatter the pear cubes on top and cover with the walnut streusel topping.
Cover the pan with tin foil and place in the pre-heated oven for 20 minutes.
Discard the foil and bake for 15 minutes longer, or until a toothpick comes out clean.
Remove the pan from the oven and allow the cake to cool completely before taking it out of the pan.
WE HOPE YOU ENJOY!
We'd love to hear how your creations turn out. Let us know if you give any of our recipes a go and tag your photos with #cocooncooksblog on Instagram so we can see them! xo
