Description
Delicious and moist pear almond cake, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond flour
- 2 medium ripe pears, peeled and thinly sliced
- 1/4 cup sliced almonds (optional, for topping)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and almond flour.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in half of the sliced pears into the batter.
- Pour the batter into the prepared cake pan and smooth the top. Arrange the remaining pear slices on top and sprinkle sliced almonds if desired.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired, slice, and serve.
Notes
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Serve with whipped cream for an extra treat!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg