Pear Almond Yogurt Cake
A delightful dessert combining the sweetness of ripe pears, nutty almond flour, and creamy yogurt for a moist and tender cake, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pieces ripe pears, peeled and diced Choose ripe varieties like Bartlett or Bosc for best flavor.
- 1 cup almond flour
- 1 cup all-purpose flour Can be substituted for gluten-free flour blend.
- 1 cup sugar Can be replaced with a sugar substitute.
- 1 cup yogurt For dairy-free, use plant-based yogurt.
- 3 large eggs For vegan, substitute with flax eggs.
- ½ cup unsalted butter, melted Or a dairy-free alternative.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- optional as desired sliced almonds for topping Adds texture and crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, combine yogurt, sugar, eggs, and melted butter. Whisk until smooth, about 2-3 minutes.
- Add almond flour, all-purpose flour, baking powder, salt, and vanilla extract. Stir until just combined; do not overmix.
- Gently fold in the diced pears using a spatula to avoid crushing.
- Pour the batter into the prepared pan, smoothing the top, and sprinkle sliced almonds on top if desired.
Baking
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely.
Serving
- Serve warm or at room temperature, optionally topped with whipped cream or a scoop of ice cream.
Notes
Store the cake wrapped in plastic wrap or in an airtight container for 3–5 days at room temperature; refrigeration extends freshness to a week. The cake can be frozen for up to three months.