Ingredients:

  • 3 large Bosc pears, peeled, cored, and diced (approx. 680g)
  • 1/2 cup water
  • 1/4 cup maple syrup
  • 1 cinnamon stick
  • 1 tsp ground cardamom
  • 2 1/4 cups all-purpose flour
  • 1 cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/2 cup unsalted butter, softened
  • 1/2 cup unsweetened applesauce
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup low-fat buttermilk
  • 1/2 cup unsalted butter, softened
  • 4 oz Greek yogurt, strained
  • 2 cups powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract

Instructions:

  1. In a small saucepan, combine water, maple syrup, cinnamon stick, and cardamom. Bring to a simmer over medium heat. Add the diced pears and cook for 8-10 minutes until tender but still holding their shape. Drain the pears well and set aside to cool.
  2. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
  3. In a medium bowl, sift together flour, coconut sugar, baking soda, baking powder, salt, cinnamon, ginger, and cardamom.
  4. In a large bowl, cream together softened butter and unsweetened applesauce. Beat in eggs and vanilla extract, then stir in the low-fat buttermilk.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the poached, cooled pears.
  6. Divide batter evenly between the two prepared pans and bake for 35 minutes or until a toothpick comes out clean. Cool completely.
  7. For the frosting: cream together softened butter and Greek yogurt. Beat in powdered sugar, maple syrup, and vanilla extract until smooth.
  8. Assemble the layer cake by frosting between the layers and over the top and sides. Chill for 2 hours to set the frosting before slicing.