Pear Almond Cake
I have been making quatre quart (a French pound cake) since I was a little girl. The recipe is a family favorite and over the years I have adapted it to incorporate many different fruits. From apricots to apples, bananas to chocolate, it is versatile and oh so good. This version highlights pears. The result is a pretty, moist cake. The almonds give a nice crunch to the topping and balance the soft sweetness of the pears. If there are leftovers, it’s pretty good with a cup of coffee for breakfast too!
Pear Almond Cake
Ingredients
- 8 ounces butter, (2 sticks)
- 8 ounces sugar, (1 cup plus 2 tablespoons)
- 3-4 ripe pears, peeled and chopped
- 1 teaspoon pure vanilla extract, or vanilla paste
- 8 ounces flour, (1¾ cups plus 1 tablespoon)
- 1 teaspoon baking powder
- 4 eggs, separated
- ½ cup sliced almonds
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 400°F.
- Melt the butter in a saucepan placed over medium heat. Once the butter has melted, add the sugar and stir until melted. Add the pears and vanilla, stir to combine and cook for 2–3 minutes.
- Add the flour and baking powder, stir until completely absorbed by the mixture and then remove from the heat.
- When this cake mixture has cooled to the touch, add in the egg yolks and stir together.
- Whisk the egg whites in a separate bowl, and then fold the whisked egg whites into the cake batter.
- Line a 9-inch cake tin with parchment paper. Pour the cake mixture into the cake tin and bake for 30 minutes, or until a knife inserted into the center of the cake comes out clean. Set on a cooling rack.
- Combine the sliced almonds and powdered sugar in a small bowl so that the almonds are complexly coated in a fine layer of sugar. Place the cake onto a serving plate or cake stand. Sprinkle the almonds all over the top of the cake.
Notes
The cake will keep for 2–3 days in a covered container. It is delicious served with a little crème fraiche or vanilla ice cream—or both.
