I love rainy autumn days. Correction, I love rainy autumn days when I don’t have to leave my apartment. And nothing makes me happier than baking something sweet for a lazy breakfast (back in bed). The more rain out there the more cozy I feel in here, especially when the kitchen is filled with the smell of something baking and coffee brewing. I time it all perfectly so that by the time I’m ready to slice into my breakfast cake, the coffee is perfectly steamy. I add it all to my tray and then hurry back to my bed. I prefer no music or tv, the sound of the rain and wind blowing is enough (again adding to the cozy factor). Proper pillow placement is key as well. You need to be propped up but not too straight. There needs to be a sort of sinking sensation that lets you know you’re ready for your first sip of coffee and first bite of cake. I wish every day was a rainy day…
We recently had one of these perfect rainy autumn days here in NYC and I couldn’t wait to try a new recipe. I wanted something with pear and since I’d be in lounging a bit more than usual I decided it should be on the healthy side. Sweet is my go-to breakfast and I’m always looking for ways to keep the refined sugar to a minimum. We recently received some coconut sugar from Navitas Organics so it was the perfect time to get baking. Coconut sugar adds a wonderful caramel-like flavor to baked goods.
My goal was something rustic, with autumn spices, some fruit, and nuts. And so this skillet spelt & cornmeal cake with pears and walnuts emerged shortly after. The spices are just right, they add a hint of spice without being overpowering and the pears and walnuts add a delicious texture. We ate this the next day and it was still moist, not dry at all. So the next time the forecast says “rain rain rain” you’ve got the perfect recipe to enjoy. I guess you could make it on a sunny day but it’s not as fun.
Skillet Spelt & Cornmeal Cake with Pears & Walnuts
- 3 pears
- 1 cup spelt flour
- ½ cup cornmeal, plus 2 tablespoons
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp sea salt
- 8 tbsp unsalted butter, at room temperature
- 1 cup coconut sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- ½ cup full fat coconut milk
- 1 cup walnuts, chopped
- Preheat oven to 350°F.
- Core the pears. Chop 2 pears and slice 1 pear. Set aside.
- In a bowl, mix the flour, cornmeal, cinnamon, cardamom, and salt.
- In another bowl beat the butter and ¾ cup coconut sugar until light and fluffy, about 2 minutes.
- Add one egg at a time making sure to mix well.
- Add the vanilla and coconut milk and stir.
- Gently stir in the spelt flour mix until just combined.
- Fold in the chopped pears.
- Grease the inside of a 9-inch or 10-inch cast iron skillet and pour in the batter.
- Arrange the sliced pears on top. Mix the remaining sugar with the chopped walnuts and scatter on top.
- Transfer to the oven for about 35 minutes, or until the center is set.
- Let it cool for about 10 minutes, then slice and serve.
Now back to our friends from Navitas Organics. We already love their products, from acai to wheatgrass Navitas Organics has you covered. But we love them even more because they work with small local farmers who use sustainable organic farming methods. All their superfoods are organic and non-GMO and they’re always looking for ways to cut their carbon foot print. We love supporting brands that care about the environment and the people who work on it.
Superfoods are good for you but not all superfoods are grown the same. Do your homework and support brands with a purpose. We heart you Navitas Organics, keep doing what you do and we’ll keep buying what you grow.
This post is sponsored by friends who make products that are already in our pantry.