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–+ servings
Pear and Almond Cake

Delicious Pear and Almond Cake: Simple Joy in Every Slice

This Pear and Almond Cake offers a rich buttery texture and sweet juiciness, making it a delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Baking
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups Almond Flour can use gluten-free blends
  • 1 cup All-Purpose Flour substitute with additional almond flour for gluten-free
  • 2 teaspoons Baking Powder check for freshness
  • 1 teaspoon Salt enhances overall flavor
  • 1 cup Sugar brown sugar adds depth of flavor
  • 1/2 cup Butter can substitute with dairy-free butter
  • 3 large Eggs provides structure and moisture
  • 1 teaspoon Almond Extract vanilla extract is a lovely alternative
For the Pear Topping
  • 4 medium Pears any ripened variety works beautifully
  • 1 tablespoon Lemon Juice optional
For the Finishing Touch
  • 1 cup Confectioners' Sugar for dusting before serving

Equipment

  • 9-inch Round Cake Pan
  • mixing bowl
  • stand mixer or hand mixer
  • Rubber spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lining it with parchment paper and greasing the sides.
  2. Sift together the almond flour, all-purpose flour, baking powder, and salt in a large mixing bowl.
  3. Cream the softened butter and sugar together for about 2 minutes until light and fluffy.
  4. Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Incorporate the almond extract.
  5. Gradually mix in the sifted dry ingredients until just combined; do not overmix.
  6. Chop the fresh pears into uniform pieces and toss with lemon juice and a pinch of salt.
  7. Spread the batter evenly in the greased cake pan and layer the chopped pears on top.
  8. Bake in the preheated oven for 40-45 minutes, checking for doneness with a toothpick.
  9. Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack and dusting with confectioners' sugar before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 160mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For room temperature butter, ensure it is easier to mix. Always sift dry ingredients to prevent clumps. Uniform pear pieces will ensure even baking.

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