Pear Almond Cake
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds ripe pears, peeled, cored and sliced
- 1lemon
- 10tablespoons butter at room temperature
- 1cup sugar
- 2eggs
- 1cup flour
- ½teaspoon baking powder
- ½teaspoon salt
- ½teaspoon almond extract
- ½cup sliced almonds
- 1cup heavy cream, whipped
Nutritional analysis per serving (8 servings)
449 calories; 24 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 5 grams dietary fiber; 37 grams sugars; 5 grams protein; 191 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Butter and flour 9-inch springform cake pan.
- Step 3
Toss pears with juice of half a lemon and set aside.
- Step 4
Cream 8 tablespoons of butter with Âľ cup of sugar. Beat in eggs, 1 at a time. Sift flour, baking powder and salt together and add to batter, stirring lightly. Add remaining lemon juice and almond extract.
- Step 5
Spread batter in prepared pan and cover with sliced pears, arranging decoratively if you wish. Dot with 1 tablespoon of remaining butter. Sprinkle with 1 tablespoon sugar and scatter almonds on top. Sprinkle with remaining sugar and dot with remaining butter. Bake for 1 hour. Allow to cool slightly before removing sides of pan. Serve at room temperature with whipped cream.
Private Notes
Comments
This is a great old recipe that I've made many times. The cake is delicious and gorgeous. Pears should be ripe but not too soft, or they give off too much liquid. Don't bother arranging pears decoratively--they'll be completely covered with almonds. The original recipe had an optional step--sprinkling with a couple of tbs. eau de vie de poire after baking, which is very nice.
When using a springform pan with butter as an ingredient either wrap the bottom of the pan in foil or place a baking tray underneath to catch the butter that will drip through and cause smoking (hack cough hack).
Delicious with 1/2 hazelnut flour and fig jam
We left out the almonds (bc we had none in the house) and the whipped cream (no time), but man, was this a hit. Light, not too sweet, super satisfying for fall. The friends we had over asked if they could pay us to make this for them going forward!
Doubled the recipe and used cake flour. Starting checking doneness at 45 minutes, pulled out Super light.
If needed, could you use canned pears instead of fresh pears? Would any adjustments have to be made?