Kiana’s No-Waste, No-Sugar-Added Coffee Bundt Cake** ??☕♻️Every year, a friend sends me boxes of special Harry & David pears. This year, we were traveling and couldn’t finish them all. I didn’t want to waste them—so I turned them into this delicious, naturally sweet coffee bundt cake!**
Ingredients:
- 8 tbsp (1/2 cup) **unrefined coconut oil**, melted
- 1 tbsp **unrefined coconut oil**, softened (for greasing)
- 2 cups **whole wheat flour**
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp freshly grated nutmeg
- ½ tsp salt
- 1 ¼ cups **mashed overripe bananas** or **unsweetened applesauce** (to replace sugar)
- 2 large eggs
- 1 tbsp pure vanilla extract
- 1 cup plain Greek yogurt
- 2 cups peeled and chopped **overripe Harry & David pears (or any overripe fruit you have, such as apples!)**
Instructions:
1. **Preheat & Prep** – Heat oven to **350°F (175°C)**. Grease your **vintage bundt cake pan** (Mom Tom’s!) with softened coconut oil, then **dust lightly with flour** to prevent sticking.
2. **Mix Dry Ingredients** – In a bowl, whisk together whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
3. **Combine Wet Ingredients** – In another bowl, mix melted coconut oil, eggs, vanilla, Greek yogurt, and mashed fruit (if using bananas/applesauce instead of sugar).
4. **Mix It Up** – Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
5. **Add the Fruit** – Fold in chopped overripe Harry & David pears (or whatever fruit you have on hand).
6. **Bake** – Pour batter into the **bundt cake pan** and bake for **40-45 minutes**, or until a toothpick inserted in the center comes out clean.
7. **Cool & Enjoy** – Let it cool slightly before carefully inverting onto a plate.
Serving Suggestion:
Top with a mix of **unsweetened Greek yogurt & reduced-fat cream cheese**, then sprinkle with **toasted pecans** for extra crunch!
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**This cake is extra special because it’s made with love, memories, and no waste! Enjoy!** ?✨ More Recipes HERE
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