This cake celebrates the cozy shift into fall with caramelized pears nestled beneath a tender olive oil sponge. It’s the kind of bake that feels both rustic and elegant, perfect for sharing at a family gathering or enjoying with a cup of tea as the weather cools. The pears bring gentle sweetness and spice, while the olive oil keeps the crumb incredibly moist and aromatic.

Using Better Basics All-Purpose Red Fife Flour elevates this cake beyond the ordinary.
Stone-milled to preserve nutrients and flavour, Red Fife adds a delicate nuttiness and structure that complements the soft pears and warm spices. Its natural freshness allows bakers to create cakes that taste vibrant and wholesome, not flat or processed.

Nutritional Note:
Olive oil in baking adds heart-healthy monounsaturated fats, which support cardiovascular health. Pairing it with pears not only brings seasonal flavor but also fiber to aid digestion. For a dairy-free version, this cake works beautifully with plant-based yogurt in place of the sour cream.

Recipe:

Flour: Better Basics All-Purpose Red Fife Flour
Serves: 8–10
Pan: 9-inch round cake pan (at least 2 inches deep) or 8-inch springform pan

Ingredients:

Pear Layer

• 2 medium ripe but firm pears, any type, thinly sliced (1⁄2 cm)
• 2 tbsp unsalted butter
• 1⁄4 cup coconut sugar or brown sugar
• 1⁄2 tsp ground cinnamon
• 1⁄4 tsp ground cardamom
  

Cake Batter

• 13⁄4 cups (225 g) all-purpose red fife flour
• 2 tsp baking powder
• 1⁄2 tsp baking soda
• 1⁄2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1⁄4 tsp cardamom
• 1⁄4 tsp nutmeg
• 3⁄4 cup (150 g) coconut sugar or cane sugar
• 3 large eggs, room temperature
• 1⁄2 cup (120 ml) extra virgin olive oil
• 1⁄2 cup (120 g) full-fat Greek yogurt (or sour cream)
• 1 tsp vanilla extract
• 2 tbsp lemon juice (or apple cider vinegar for more fall notes)
• 1⁄2 cup (120 ml) milk of choice

Instructions

1. Preheat oven to 350°F (175°C). Grease the cake pan and line the base with parchment
   paper.
2. Melt the butter in a small pan with the sugar, cinnamon, and cardamom until dissolved
   and slightly thickened, 1–2 minutes. Pour into the prepared cake pan and swirl to coat the base. Arrange the pear slices in a fan or concentric circle pattern over the caramel.
3.  In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg.
4. In a large bowl, whisk the sugar and eggs until slightly pale and thick, about 1 minute. Slowly stream in the olive oil while whisking. Add the yogurt, vanilla, lemon juice (or vinegar), and milk, whisking until smooth.
5. Gently fold the dry ingredients into the wet in two additions, mixing until just combined—do not overmix.
6. Carefully pour the batter over the pears, spreading evenly. Bake for 40–50 minutes, or until a tester inserted in the center comes out clean. A loaf pan may need 50–55 minutes.
7. Let the cake rest in the pan for 10 minutes, then run a knife around the edges. Invert onto a serving plate, peel away the parchment, and let cool slightly before slicing.