Grain Free Chai Spiced Pear Coffee Cake is the perfect treat for the cooler months and seasonal holidays. This heavenly coffee cake is soft with a moist crumb, deliciously spiced, packed with protein and brimming with a naturally sweetened crunchy topping. 

This post is sponsored by Nancy’s Yogurt, all opinions, recipe and photography are my own. 

Who loves coffee cake?!

Coffee cake is pure comfort food. You mention those words and people get a smile on their face and all of a sudden get a craving for this bliss. It’s one of those foods that brings back a special food memory for most people. 

Coffee cake usually is pretty rich and can be loaded with unhealthy ingredients. Most store-bought brands are packed with refined sugar and ingredients that are not nourishing or full of quality, real food ingredients. 

But, you can still have your coffee cake and eat it too when you make your own homemade, healthier version like this grain free chai spiced pear coffee cake!

I LOVE coffee cake. It reminds me of my childhood and my mom. 

It makes me think of lazy Sunday weekend breakfasts, holiday brunches and afternoon snacks with hot herbal tea. 

This grain free chai spiced pear coffee cake is true to it’s name – it’s delicious served with something hot. Coffee lovers will agree that it’s the perfect combo. It’s also delicious with a glass of hot tea or nourishing hot chocolate. 

This grain free chai spiced pear coffee cake is full of healthier, real food ingredients.

You won’t find any processed ingredients or refined sugar in this treat, just nourishing whole foods and natural sweeteners. 

It’s full of lots of quality good-for-you healthy fats, resistant starch {from the cassava flour}, collagen {it supports gut-health and it’s protein-packed, plus it helps provide a lovely, soft texture to the coffee cake} and last, but not least, WHOLE MILK KEFIR. 

I am so happy to share that one of my favorite brands for cultured dairy, Nancy’s, has a newly released whole milk KEFIR! High protein, probiotic-rich, cultured, organic and WHOLE MILK from pasture-raised cows! How great is that?!

It’s almost impossible to find quality, cultured, WHOLE MILK kefir. Pretty much everything on the market is fat free or low fat.

Keep your eyes out for their whole milk kefir or request it at your local grocery stores. It comes in Plain, Vanilla, Ginger Peach and Blueberry. 

If you’re new to kefir, it’s delicious in smoothies, mixed into savory casseroles, stirred into homemade salad dressings, mixed into pancake batter, added to baked goods {like this coffee cake because it helps add that “moist” aspect that is so perfect in coffee cake} and so much more. 

One serving of Nancy’s Organic Probiotic Whole Milk Plain Kefir has 12 grams of protein, 64 billion live probiotics AND it’s lactose free! 

So you get billions of live probiotics in every serving with 11 strains of probiotics, including clinically documented strains that help support the immune system and digestive health!

I love that they offer TRUE live probiotic cultured products. Billions of live active probiotic cultures in our diet is something we could all benefit from!

I have been using Nancy’s products for most of my life. I remember having their yogurt as a young girl and their true cultured sour cream became my favorite in my adult years. 

As a kid I didn’t know much about the history of Nancy’s, I just knew that I liked the tanginess and creaminess of their yogurt. But as an adult, I learned that Nancy’s is a great company and so inline with my thoughts on real food and sustainability. 

One of my favorite things about this company is that they have been focusing on sustainability and organic practices way before it became popular. I also love that they are family owned and operated in Eugene, Oregon {since 1960}. 

This healthier coffee cake mixes up so quickly in the blender for a quick and simple prep.

Just add the wet ingredients, topped with the dry ingredients and give it a quick blend. Next Chop up the sweet, seasonal, juicy pears to mix into the coffee cake batter. Then add all of the chai spiced crumble ingredients to a mixing bowl and mix around until it’s all crumbly. 

All of that goodness gets layered and before you know it your home will be filled with an amazing, sweet cinnamon-y, chai spiced aroma while the grain free chai spiced pear coffee cake bakes. 

This coffee cake freezes well too! I like to make up a batch on a day that’s more relaxed for me, slice it up and store slices in the freezer. Then there’s a nice stash to eat throughout the week for an afternoon treat or for a fun after school/work snack. 

WHERE TO FIND NANCY’S PRODUCTS 

You can find Nancy’s Organic Whole Milk Kefir and other Nancy’s products at a store near you by entering your city or zip code into their store locator. In Northern California, Nancy’s products can be found at most Raleys and Bel Air Markets, Sprouts Farmers Market, Nugget Markets, Whole Foods Market and many natural foods co-op grocery stores.

Check out these other delicious recipes that I’ve created for Nancy’s too: High Protein Raspberry Cheesecake Smoothie, High Protein Golden Milk Smoothie, Healthy Raspberry Swirl Frozen Yogurt, Healthy Low Carb Cauliflower Breakfast Casserole, Healthy Chicken Broccoli Casserole, and Healthy Gluten Free Lemon Blueberry Breakfast Strata. 

Whether you’re planning a brunch, weekend breakfast, holiday party, baby shower or just want a special treat, this wholesome, grain free chai spiced pear coffee cake is sure to please! 

Grain Free Chai Spiced Pear Coffee Cake

Grain Free Chai Spiced Pear Coffee Cake

Yield: 12 small slices

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Grain Free Chai Spiced Pear Coffee Cake is the perfect treat for the cooler months and seasonal holidays. This heavenly coffee cake is soft with a moist crumb, deliciously spiced, packed with protein and brimming with a naturally sweetened crunchy topping.

Print

Ingredients

• For the Pear Coffee Cake:
• 1 cup Nancy's Organic Whole Milk Kefir - Plain
• 1 pastured or organic egg
• 1/2 cup pure maple syrup or honey
• 8 tbsp avocado oil or melted ghee or grass-fed butter
• 1 1/2 tsp vanilla extract
• 2 cups cassava flour
• 1/4 cup grass-fed collagen
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 small organic pears, diced
• For the Chai Spiced Crumble:
• 1/3 cup cassava flour
• 1/2 cup maple sugar
• 1/4 cup coconut sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground fennel seed
• 1/16 tsp ground cloves
• 1/16 tsp ground cardamom
• 1/4 cup + 2 tbsp avocado oil or melted ghee or grass-fed butter

Instructions

1. Preheat oven to 350 degrees F. Grease an 8x8 baking pan and set aside.
2. In a blender, add all coffee cake ingredients except the pears in the order listed, starting with the kefir. Blend on low speed for about 15 seconds until fully combined, scraping down the sides with a spatula if needed. Set aside. 
3. In a mixing bowl add all dry crumble ingredients, stir to combine then add the melted healthy fat of choice. Mix until fully combined with a spoon or clean hands - it will be crumbly but still somewhat wet and soft. Set aside.
4. Pour half of the coffee cake batter into the greased baking pan, smooth out with a spatula to make sure it's evenly distributed. Sprinkle the diced pears on top of the batter, gently mix them into the batter with a spatula. Sprinkle 1/4 of the crumble mixture over the pear batter. Pour the remaining coffee cake batter over the crumble mixture, using a spatula to gently smooth the batter over the crumble mixture and evenly distribute the best that you can {don't worry if a little bit gets mixed together}. Sprinkle the 3/4 of the crumble mixture over the top of the batter, making sure to leave about 1/4 inch of batter exposed around all edges of the pan {to prevent topping from burning}.
5. Bake for about 40-45 minutes or until a toothpick inserted into the center comes out with only a few moist cake crumbs.
6. Allow the coffee cake to cool in the pan for at least 30 minutes {preferably 1 hour} before serving.
7. Slice and serve. Enjoy for brunch, breakfast, a snack or dessert. Serve with a cup of tea, milk of choice or coffee.

Notes

• A bundt cake pan can be used instead of an 8x8 square baking pan. If using a bundt cake pan, when ready to serve, lightly dust with ground cinnamon or finely ground/powdered maple sugar. It's also delicious topped with a homemade maple glaze. 
• Storage: Slice cake and store in an air-tight container in the refrigerator for up to 2 days or store slices in an air-tight freezer container and freeze for later use.
• Collagen supports gut-health and is protein-packed, so it adds a health benefit and extra protein as well. It cannot be swapped with grass-fed gelatin - while both gelatin and collagen provide the same health benefits, they are not interchangeable in this recipe. I use this grass-fed collagen.
• I use this cassava flour.

Recommended Products

• 
  Blendtec Designer 625 Blender - WildSide+ Jar (90 oz) - Professional-Grade Power - 4 Pre-Programmed Cycles - 6-Speeds - Sleek and Slim - Black
• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  Silicone Spatula - 6 Spatulas Silicone Heat Resistant - Mini Rubber Spatula Set - Cooking Spatulas for Nonstick Cookware - Colorful Baking Kitchen Spatula Set - One Piece Design Spoon (Multicolor)

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 357 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 28mg Sodium: 260mg Carbohydrates: 49g Fiber: 3g Sugar: 25g Protein: 4g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Are you on Pinterest? I pin lots of yummy real food recipes + more there. I have a board just for Gluten Free Treats too. Come follow along. 

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