Description
This Buttery Pear and Almond Cake is a moist and flavorful dessert featuring ripe pears, ground almonds, and almond flour, baked to perfection with a hint of cinnamon. Perfect for an elegant afternoon tea or a cozy family gathering, this cake combines tender pear slices with a rich, buttery almond-infused batter for a deliciously nutty treat.
Ingredients
Scale
Fruit
- 3 ripe pears, peeled, cored, and sliced (about 2 cups)
Dry Ingredients
- 200g all-purpose flour (about 1 1/2 cups)
- 100g almond flour (about 1 cup)
- 100g ground almonds (about 1 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 3 large eggs
- 200g granulated sugar (1 cup)
- 120g unsalted butter, softened (1/2 cup)
- 1 teaspoon vanilla extract
- 50g milk (about 1/4 cup)
Topping
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, ground almonds, baking powder, salt, and ground cinnamon. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs into the creamed butter and sugar one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, alternating with the milk. Mix gently until the batter is smooth and all components are fully incorporated, being careful not to overmix.
- Fold in Pears: Carefully fold in the sliced pears, distributing them evenly throughout the batter to ensure each slice has some fruit in it.
- Transfer to Pan: Pour the prepared batter into the greased and floured cake pan, spreading it evenly to ensure uniform baking.
- Bake the Cake: Place the cake pan in the preheated oven and bake for 40 to 45 minutes. Check for doneness by inserting a toothpick into the cake center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully transfer it to a wire rack and cool completely. This prevents sogginess and helps the cake hold its shape.
- Optional Dusting: Once completely cooled, dust the top of the cake with powdered sugar for an elegant and sweet finish before serving.
Notes
- Choose ripe but firm pears to prevent them from turning mushy during baking.
- For a deeper almond flavor, consider lightly toasting the ground almonds before adding them to the batter.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Serve with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
- Ensure butter is softened to room temperature to achieve a proper creaming texture with the sugar.
