Pear Brown Sugar Almond Cake
A delightful and versatile cake featuring ripe pears and brown sugar, perfect for any occasion.
Ingredients
Main Ingredients
- 2 medium ripe pears, peeled and thinly sliced
- 1 cup brown sugar, packed
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ cup milk
- to taste sliced almonds (for topping, optional) Optional for added texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Peel and thinly slice the pears, and set them aside.
Mixing the Ingredients
- In a small bowl, toss the thinly sliced pears with a tablespoon of brown sugar.
- In a larger mixing bowl, cream together the softened butter and remaining brown sugar until light and fluffy.
- Beat in 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, almond flour, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Gently fold half of the sliced pears into the batter.
Baking
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Arrange the remaining pear slices on top, fanning them out.
- Sprinkle sliced almonds on top, if desired.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Store the cake in an airtight container at room temperature for 2-3 days, or refrigerate to extend its freshness up to a week. You can also freeze it for up to three months.