Pear Almond Cake

Serves 8

30 minutes or fewer

This light-and-luscious cake is the perfect ending to any holiday meal. It stores well for a couple of days in the fridge—just be sure to bring it to room temperature before serving.

• 1¼ cups almond meal
• ¼ cup gluten-free oat flour, sifted
• ½ tsp. baking powder
• ¼ cup maple syrup
• 2 Tbs. melted extra virgin coconut oil or vegetable oil, plus more to grease pan
• 1 large egg, beaten
• 1 tsp. vanilla extract
• ¼ tsp. almond extract
• ¼ tsp. sea salt
• 1½ lb. ripe Anjou pears, peeled, cored, and sliced lengthwise into ½-inch-thick slices

1 | Preheat oven to 350°F. Oil 9-inch tart pan or 14- x 4-inch pan with removable bottom, and set aside.
2 | Stir together almond meal, oat flour, and baking powder in medium bowl.
3 | Whisk together maple syrup, oil,egg, vanilla and almond extracts, and salt in medium bowl. Stir syrup mixture into almond meal mixture, and transfer to prepared pan.
4 | Arrange pears in circle or line over cake surface, and bake 22 to 25 minutes or until edges are golden.