Pear Almond Cake
This pear almond cake is a moist and versatile twist on a French pound cake. With soft pears and crunchy almond topping, it’s perfect for dessert or paired with coffee for breakfast.
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.
Nutrition
Calories: 524kcal | Carbohydrates: 63g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 268mg | Potassium: 189mg | Fiber: 4g | Sugar: 36g | Vitamin A: 844IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg