Asian Pear and Ricotta Coffee Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 204.3
  • Total Fat: 10.8 g
  • Cholesterol: 30.6 mg
  • Sodium: 142.4 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.4 g

View full nutritional breakdown of Asian Pear and Ricotta Coffee Cake calories by ingredient
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Introduction

Diced Asian pears stud this spelt flour based cake batter, made tender and moist with ricotta cheese and eggless with flaxseed. The perfect light ending to a rich Easter dinner! Diced Asian pears stud this spelt flour based cake batter, made tender and moist with ricotta cheese and eggless with flaxseed. The perfect light ending to a rich Easter dinner!
Number of Servings: 12

Ingredients

    2 tbsp ground flaxseed
    cup hot water
    cup melted butter
    1 cup full-fat ricotta cheese (I used Richer Ricotta)
    cup whole milk
    1 tsp vanilla
    cup flour
    cup spelt (or whole wheat) flour
    cup sugar
    2 tsp baking powder
    tsp cinnamon
    tsp cardamom
    tsp salt
    1 large Asian pear, peeled and chopped

Tips

Adapted from http://unihomemaker.com/2012/12/27/pear-ricotta-coffee-cake/


Directions

Preheat the oven to 400 F and grease an 8 pan.
In a bowl, whisk together the flaxseed and hot water. Set aside for 10 minutes.
Beat in the butter, ricotta, milk and vanilla until well combined.
Stir in the flours, sugar, baking powder, cinnamon, cardamom and salt, then fold in the Asian pear.
Bake for 25-30 minutes or until toothpick comes out clean.
Cool completely in the pan.

Serving Size: Makes one cake, 12 pieces

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.

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