Pear Spice Cake with Toasted Walnuts

For the toasted nuts (optional but worth it):
Preheat oven to 350˚F with the rack in the center.

Chop nuts to the size you want them and arrange on a single layer on a baking sheet. Bake for about 8-10 minutes, tossing once or twice to toast evenly. Toast until slightly browned and fragrant.

For the pear sauce:
Wash and roughly cube pears. I left the skin on for added nutrients. Place pears in a medium sauce pan with water.
Bring to a boil over medium high heat and partially cover with a lid. Reduce to a simmer for about 25-30 minutes.
Let cool a bit and then purée in a food processor or blender. Set aside.

For the cake:
Preheat oven to 400˚F with the rack in the center. Prepare a 8″ round cake pan with parchment paper.

Sift all of the dry ingredients together in a medium bowl.
Combine the wet ingredients in another bowl. With a spatula, stir to combine the wet and dry ingredients in one bowl.

Coat 1/2 cup walnuts with the 2 tablespoons of flour. Add to the batter and stir gently to combine.

Add the batter to the cake pan and top with additional 1/4 cup of walnuts and candied ginger pieces.

Bake for 20-25 minutes until a toothpick comes out clean. I baked ours for 20 minutes, but the middle was pudding like.

Serve with whipped cream, thick Greek yogurt and/or chocolate sauce.

For the chocolate sauce – optional but very worth it:
Take a few tablespoons unsweetened cocoa powder and make a sauce with a little boiling hot water. Stir in some vanilla stevia drops or your favorite natural sweetener to taste.