Have you ever made candy at home? Wildly popular gluten-free blogger, Aron Goyoaga, from Cannelle et Vanille, recently published a book, that showed how easy it is to make a toffee not just for her pear bundt cake, but as a simple sweet ingredient that will heighten cookies, ice cream, oatmeal, and yogurt.
Even if you’re not prescribed a gluten-free diet, many believe it’s beneficial for all of us to reduce our gluten intake. Essentially in baking, you’ll replace baking flour with some other flour such as rice or sorghum. I purchased a gluten-free flour which I’ve used for everything from baking to coating proteins. You can use regular flour here if you don’t want to try the G-F ingredients. I liked the mini bundt cakes which I served for breakfast and dessert. They freeze up well too.
pear & toffee bundt cake
preptime 20 minutes 8 mini bundts or one large cake
baketime 25-30 for minis, 45-50 for large cake
restime 15 minutes
1/2 c natural cane sugar
1/2 c demerara sugar (or brown sugar)
1 vanilla bean, split lengthwise and seeds scraped (or 1/2 t vanilla extract)
1/2 c whole-milk plain yogurt
1/2 c olive oil
1 1/2 c + 1 T gluten-free flour
1/4 c tapioca starch
1/3 c nut flour (hazelnut, almond, etc...)
1 T baking powder
3/4 t salt
1 Asian pear, peeled and cut into 1/2 inch pieces
1/2 cup chopped Hazelnut Butter Toffee (below)
- Preheat the oven to 350°. Grease bundt pan(s) with butter.
- In a large bowl, whisk together eggs, sugars, vanilla, yogurt, and olive oil.
- In a separate bowl, whisk together the dry ingredients.
- Add wet ingredients to dry mixture and whisk.
- In a small bowl, toss the pears and toffee with remaining T of flour and then fold into the batter.
- Pour the batter into the greased pan(s). Bake for 25-30 minutes for minis and 45-50 minutes for a large cake.
- Let cool in the pan(s) for 15 minutes before inverting onto a cooling rack to cool completely . The cake will keep tightly wrapped at room temperature for 3 days or it can be frozen for up to one month.
HAZELNUT BUTTER TOFFEE
1/3 c hazelnuts
1/3 c natural cane sugar
1/2 stick unsalted butter
1/4 t salt
- Toast hazelnuts in 350° oven for 5-7 minutes. While warm, remove brown skins with dish towel. Chop.
- Combine sugar, butter, 2 T of water, and salt in a small saucepan. Cook on med-high heat whle stirring until the sugar dissolves and the butter melts. Stop stirring and cook until a candy thermometer reads 300°.
- Add the toasted hazelnuts and stir.
- Pour toffee onto a baking sheet lined with parchment paper or silicone mat. Let it cool completely.
- Coarsely chop the toffee. Store in an airtight container.
recipe adapted from Small Plates & Sweet Treats and provided by your friends at crunchtimefood.com