Pear Almond Cake
This Pear Almond Cake is bursting with almond flavor and the moistness of fresh pears. It is rich yet light and a classy dessert to serve when you need something extra special.
Servings: 10 servings
Calories: 350kcal
Ingredients
- 4 oz almond paste
- ½ cup butter room temperature
- ½ cup sugar
- 4 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2-3 pears peeled, cored and sliced
- ½ cup slivered almonds
- 1-2 Tablespoons coarse sugar
- Powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray a 9”x 2” round cake pan or a 9” springform pan with cooking spray then line the bottom with parchment paper and spray again.
- In a large mixing bowl, beat almond paste, butter and sugar until smooth and creamy, about 3 minutes.
- Add eggs, one at a time, mixing well, and continue beating while adding extracts.
- Combine almond flour with baking powder and salt.
- Stir dry ingredients into wet ingredients until just blended.
- Pour into prepared pan. Place pears on top pressing them in lightly.
- Scatter almonds on top and sprinkle with a little coarse sugar.
- Bake for 30-35 minutes are until a toothpick in the center comes out clean.
- Cool for 10-15 minutes in pan on wire rack then remove carefully from pan. To remove from cake pan, run a knife around edge then carefully place another wire rack on top and turn cake over. Remove parchment paper then immediately turn back upright on another wire rack. If baked in a springform pan, just release and remove the outer ring. To remove the parchment paper from the bottom, just flip the cake on a wire rack as directed for the cake pan.
- When cake is completely cool, dust with powdered sugar.
Notes
RECIPE TIPS
- Use finely ground blanched almond flour. Unblanched will work but will cause the cake to have brown specks throughout.
- Using a springform pan makes for easy removal of the cake. Just run a butter knife around the edge then remove the side of the pan.
- Don't have almond flour? You can use all-purpose flour or gluten-free flour for baking. Use only 3 eggs instead of 4. Be aware the cake will rise higher and should be baked in a springform pan.
- Be sure to use almond flour and not almond meal. The meal is too coarse and will make the cake have a grittier texture.
Nutrition
Calories: 350kcal | Carbohydrates: 27g | Protein: 8g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 216mg | Potassium: 205mg | Fiber: 4g | Sugar: 20g | Vitamin A: 388IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg
