Moist German Nut Cake with Sunken Pears

an amazing fall dessert

A loaf-shaped nut cake with poached, sunken pears peeking out of the top. Two pears sit behind it on the left side, and a jar of Protein Cream on the right.
Goal muscle_building
Total time 60 mins
Difficulty Easy
Nutritional value (per portion)
kcal 268
Protein 8 g
Fat 14 g
Ingredients …

8 Persons

You will need

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 Flavor Kick
Flavor Kick
Flavor Kick
It’s never been easier to cut sugar and amp up taste in your favourite healthy foods
50 ml Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
320g jar
200 ml oat milk
1 pinch salt

Other toppings:
1 tbsp Protein Cream Hazelnut
Protein Cream Hazelnut
Protein Cream Hazelnut
Chocolate spread with 85% less sugar.

Moist German Nut Cake with Sunken Pears

an amazing fall dessert

By: Anne-Sophie Hoffman
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:
    200 ml apple cider, 1 stick cinnamon, 6  cloves, 3  pears, peeled
    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.
  • Remove the pears from the pot and place on a paper towel to absorb the extra liquid.
  • Preheat the oven to 180° C.
  • Ingredients:
    200 g spelt flour, 120 g stevia, 100 g walnuts, 2 tsp baking powder, 1 tsp cinnamon, 1 tsp Flavor Kick, salt
    Put all the dry ingredients into a mixing bowl and mix well.
  • Ingredients:
    50 ml Coconut oil, 200 ml oat milk
    Add the coconut oil and the oat milk. Mix everything to form a smooth batter.
  • Line a cake pan with parchment paper or grease with coconut oil. Pour the batter into the prepared cake pan.
  • Ingredients:
    Spread the Protein Cream over the batter. Then carefully press each poached pear into the batter with its stem pointing upward.
  • Bake the cake at 180°C for 30-35 minutes.
    Nusskuchen mit versunkenen Birnen & Schokocreme
  • Enjoy!

Our Tip: Moist nut cake with pears and salted caramel

Not in the mood for chocolate? Top your nut cake with our Salted Caramel Protein Cream instead.
Free Body Check

Want to improve your nutrition? Our Body Check will help!

  • Personal BMI Calculation
  • Helpful nutrition advice
  • Products to help hit your goal
Get started

More recipes you will love