Tuesday, October 16, 2012

Gluten Free Pear Ginger Lemon Loaf

2 cups Mia's gluten free cake flour blend
4 ripe anjou pears, remove skin, core, and chopped into small pieces
1 cup plain Greek yogurt
1 cup milk
8 tablespoons butter
3 large room temperature eggs
1/2 cup coconut sugar
2 teaspoons ginger powder
2 tablespoons lemon zest

Preheat oven to 350 F.

Whisk milk and yogurt to combine. Set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Using a separate bowl, combine flour, ginger, pears, and lemon zest. Fold flour and milk mixture, alternately to the batter, making sure to start with flour end with flour.

Pour into a prepared square cake pan (8 by 8" or 20 by 20 cm). Bake for 1 hour or until a stick inserted into the middle of the cake comes out clean.

Remove from the oven and let the cake cool completely before removing from the pan.


Lighting and Thunder Recipes {Vedda} said...

How much butter? You show no butter in your greedy in listing..

Lighting and Thunder Recipes {Vedda} said...

Auto correct...
How much butter? You show no butter in your listed Ingredients.

Mia said...

I can't believe I forgot! 8 Tablespoons!!! Thanks Lightning!

Anonymous said...

This was actually surprisingly good, both texture and flavor...

Mia said...

Great! :)

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