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3 poached pears, slightly cooled (see previous recipe)
1½ cups all-purpose flour
¾ cup whole cane sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
4 tsp chai spice blend
½ cup full-fat coconut milk
½ cup canola oil or olive oil
¼ cup maple syrup
¼ cup fresh orange juice
1 tsp fresh finely grated orange zest
1 tbsp apple cider vinegar
½ tsp ground vanilla bean or 1 tbsp vanilla extract
• Preheat oven to 350˚F.
• Grease and line a 9"x5"x2.5" loaf pan with parchment paper, allowing a bit of overhang. This will make it easy to remove cake from pan when done.
• Dust pears in some flour, either by gently rolling them into flour or brushing flour onto them with a pastry brush. This will help the batter to stick to the pears when baking.
• Place floured pears into parchment-lined loaf pan.
• Whisk together flour, sugar, baking powder, baking soda, salt and chai spice in a mixing bowl.
• In a separate bowl or large liquid measuring cup, whisk together coconut milk, maple syrup, oil, vinegar, orange juice and zest, and vanilla bean.
• Stir wet mixture into dry mixture until just incorporated. Do not over mix.
• Pour batter into loaf pan, smoothing it around the pears.
• Bake cake at 350˚F on center rack for about 1 hour and 10 minutes until dark golden brown and when a toothpick inserted into the cake comes out clean.
• Allow cake to cool in pan for 10 minutes, then gently lift cake out of pan by pulling the parchment paper up.
• Transfer cake to a cooling rack and cool to room temperature. Do not cut into it until cake has cooled to room temperature, at least 1 hour. It’s even better if you wait until the next day (if you have that kind of patience, I mean).
• Dust top of cake with powdered sugar before serving. Enjoy!
Notes: Cake will keep covered at room temperature or refrigerated for several days.