This tender, delicious Gluten Free Cranberry Pear Coffee Cake is perfect for morning coffee or even for a simple dessert. You won't believe it's grain-free and dairy-free!
Heat oven to 325°F. Line an 8 x 8 baking pan with parchment paper.
Make the cinnamon crumble topping first. In a small bowl, combine all ingredients and set aside.
In a large bowl, combine oil, maple syrup, coconut sugar and pears. Stir well. Add the eggs and beat until well combined.
In a medium bowl, combine the finely ground almond flour, coconut flour, baking soda and spices.
Add the dry ingredients to the wet ingredients and stir just until combined. Gently fold in the chopped cranberries.
Spread in prepared pan. Sprinkle cinnamon crumble on top. Bake at 325°F. for 45 - 50 minutes.
Let cool completely before slicing. If desired, drizzle with a simple glaze made by combining ½ cup powdered sugar with 2 teaspoons lemon juice. Good, but not essential. The cake is delicious with or without the drizzle.
Notes
I used a ripe, juicy Bartlett pear in this recipe. When grated, it had the consistency of applesauce.