Almond Pear Cake

Happy Five Year Blogiversary to Vegetarian & Cooking! I continue to be amazed at the difference between now and five years ago when I started this blog in my tiny college kitchen. As always year five brought about a lot of changes, with less free time I switched back to posting sporadically like I did in the beginning of this blog.

I made this Almond Pear Cake to serve at the end of dinner with my parents and then took the leftovers to the office. It was a hit all around, one of my coworkers took a big slice and told me that the cake was absolutely amazing. If  you're not a fan of almond, stay away, because it is in every bite of this cake.

Recipe from Bakers Royale.

-1 cup cake flour
-1/2 teaspoon salt
-1 teaspoon baking powder
-2/3 cup sugar
-5 oz. almond paste
-3/4 cups butter
-3 eggs
-1 teaspoon almond extract
-2 poached pears

-4 tablespoons butter
-1/2 cup brown sugar
-3/4 cup almonds

Heat oven to 350F and then butter and flour a springform pan.

In a medium bowl, mix together cake flour, baking powder and salt. Set aside.

Add the sugar and almond paste to a large bowl and use a pastry cutter to blend the sugar and almond paste until it looks like wet sand. Add the butter and use an electric mixer to beat the butter/almond paste/sugar on medium speed until combined. Then increase the speed to high and beat for 2-3 minutes until the mixture is light and fluffy. Add the eggs one at a time, making sure that each is combined before adding the next. Lastly add the almond extract and beat until fully combined.

Fold in the flour mixture and then your batter is ready. Thinly slice the poached pears. Spoon half the batter into the prepared pan, top with the with the poached pears and then the remaining batter.

Bake at 350F for 50 minutes.  

After 40 minutes, prepare the cake topping by melting the butter and brown sugar in a small sauce pan. Boil and then fold in the almonds. After the cake has baked for 50 minutes, remove the cake from the oven and spread the topping onto the cake.  Return cake to oven and bake for another 15-20 minutes, or until inserted cake tester comes out free of crumbs.

Remove cake from oven and allow to cool for 10 minutes in the pan, before removing cake from pan. 




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