Pear Frangipane Cake
A delightful dessert that combines sweet ripe pears with nutty almond flavors, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pieces ripe pears, peeled and sliced Select ripe, soft pears for the best flavor.
- 1 cup almond flour Can substitute for ground nuts in variations.
- ½ cup granulated sugar Can substitute with coconut sugar for lower glycemic index.
- ½ cup unsalted butter, softened For dairy-free options, use coconut oil.
- 2 large eggs For a vegan version, substitute with flax eggs or applesauce.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- ½ teaspoon almond extract Adds a rich almond flavor.
- ¼ cup all-purpose flour Use gluten-free blend for a gluten-free option.
- 1 teaspoon baking powder Ensure freshness for best results.
- Pinch of salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a round cake pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, ensuring each egg is well incorporated.
- Add vanilla extract and almond extract to the mixture and stir well.
- Gradually mix in almond flour, all-purpose flour, baking powder, and a pinch of salt until the batter is smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Arrange the sliced pears beautifully on top of the batter.
Baking
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack.
Serving
- Slice the Pear Frangipane Cake and serve it warm or at room temperature.
- Pair with whipped cream, caramel sauce, coffee, or tea.
Notes
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months, wrapped tightly.