Moist German Nut Cake with Sunken Pears

Name: Moist German Nut Cake with Sunken Pears
Total time: 60 min
Ingredients: apple cider; cinnamon; cloves; pears, peeled; spelt flour; stevia; chopped walnuts; baking powder; ground cinnamon; Flavour Kick Hazelnut; Coconut oil; oat milk; salt

an amazing fall dessert

60 min

By Anne-Sophie Hoffman
September 6, 2021

Why trust us?

How about expanding your cake horizons? Here in Germany, sunken apple cake is a classic treat for the afternoon. The fruit slices make their indentations into the cake, becoming part of it rather than a layer on top of it. Try your hand at it with whole poached pears! Topped with our Hazelnut Protein Cream, it’s the perfect treat after that late-afternoon nature walk in the golden autumn light.

Ingredients

8 Persons

For the poached pears:

200 ml

apple cider
1 stick

cinnamon
6

cloves
3

pears, peeled

For the cake batter:

200 g

spelt flour
120 g

stevia
100 g

chopped walnuts
2 tsp

baking powder
1 tsp

ground cinnamon
1 tsp

Flavour Kick Hazelnut
50 ml

Coconut oil
200 ml

oat milk
1 pinch

salt

Other toppings:

1 tbsp

Protein Cream Hazelnut

Preparation

1

First, make the poached pears. Put the cider, cinnamon stick, and cloves into a pot and bring to a fast simmer. Add the pears to the pot and reduce the heat. Simmer the pears until they are soft all the way through.
2

Remove the pears from the pot and place on a paper towel to absorb the extra liquid.
3

Preheat the oven to 180° C.
4

Put all the dry ingredients into a mixing bowl and mix well.
5

Add the coconut oil and the oat milk. Mix everything to form a smooth batter.
6

Line a cake pan with parchment paper or grease with coconut oil. Pour the batter into the prepared cake pan.
7

Spread the Protein Cream over the batter. Then carefully press each poached pear into the batter with its stem pointing upward.
8

Bake the cake at 180°C for 30-35 minutes.
1

Enjoy!