Winter Morning Breakfast Cake

1 cup grated tart apple (about 1 medium)

1 cup grated parsnip (about 1 large)

1/2 cup grated pear (about 1 small)

1/2 cup chopped pecans, plus 2 Tbsp. (for topping)

1/3 cup chopped dried tart cherries

Zest of 1 medium-large orange

2/3 cup granulated sugar

2/3 cup olive oil

2 large eggs

1 tsp. vanilla extract

1 cup almond flour

1/2 cup whole wheat flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cardamom

1/2 tsp. ground cinnamon

1. Preheat oven to 350 degrees F. Lightly grease a 9-by-9-inch square baking pan with neutral cooking spray, and set aside.
2. In a large mixing bowl, combine the grated apple, parsnip, and pear. Add the chopped pecans, dried cherries, and orange zest. 
3. To the mixing bowl, add the wet ingredients: granulated sugar, olive oil, eggs, and vanilla. Stir until combined. 
4. Add the dry ingredients to the mixing bowl: almond flour, whole wheat flour, baking powder, baking soda, salt, and spices. Stir until incorporated, and no dry ingredients remain. 
5. Pour the mixture into the prepared baking pan. Spread the mixture into an even layer, gently smoothing the top of the batter. Scatter the remaining 2 Tbsp. chopped pecans evenly over the top of the batter.
6. Bake at 350 degrees F for 40-45 minutes, or until a toothpick inserted in the center comes out clean. 
7. Allow the cake to cool for 15-20 minutes, then serve warm. Store leftover cake in an airtight container in the refrigerator for up to 5 days.