Fresh Pear Almond Cake
A delightful and easy pear almond cake that combines fresh pears and almonds for a perfect dessert.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Additional Ingredients
- 2 cups fresh pears peeled, cored, and sliced
- 1/2 cup sliced almonds toasted
Instructions
Preparation
- Peel, core, and slice the pears thinly. Toast the sliced almonds in a dry skillet until golden and fragrant.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in the sliced pears and toasted almonds until evenly distributed throughout the batter.
- Grease and flour a 9-inch round cake pan. Pour the batter into the prepared pan and spread it evenly.
- Preheat the oven to 350°F. Bake the cake for 50 minutes or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool for 10 minutes in the pan before transferring to a wire rack to cool completely. Serve slices with a dusting of powdered sugar or a scoop of vanilla ice cream.
Storage
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes
Pro Tips: Use ripe pears for optimal sweetness and flavor. Ingredient Substitutions: Substitute almond milk for regular milk for a dairy-free version. How to Serve: Best served with tea or coffee. Storage & Freshness: Keep in a cool, dry place to maintain freshness. Make-Ahead Tips: Prepare the batter a day in advance; store in the refrigerator.