Description
This tender and moist Pear Almond Cake celebrates the harmony of ripe pears and almond flour, offering a refined yet rustic dessert perfect for any occasion. Caramelized pears infuse the cake with delicate sweetness and floral notes, while a subtle almond flavor enhances its complexity.
Ingredients
2 cups all-purpose flour
1 1/2 cups almond flour
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
4 large eggs
3 tablespoons milk
3 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
4 ripe pears, peeled and sliced
1/2 cup chopped walnuts or almonds (optional streusel topping)
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a bowl, combine all-purpose flour, almond flour, baking powder, cinnamon, and nutmeg.
In a separate large mixer bowl, cream softened butter, granulated sugar, brown sugar, and vanilla until fluffy.
Add eggs one at a time, mixing well after each addition.
Gradually fold in flour mixture alternately with milk until just combined.
Press half of the pear slices into the cake batter, then sprinkle the remaining slices on top.
Add optional streusel topping before baking.
Bake for 25-30 minutes until a toothpick inserted comes out clean.
Notes
Use overripe pears for enhanced sweetness.
Add a streusel topping (mix 1/4 cup flour, 1/4 cup sugar, 1/4 cup melted butter) if desired.
Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg