Pear Almond Cake
Bake a moist, tender almond cake layered with sliced pears and finish when the center springs back and a toothpick comes out clean.
Prep: 20 min · Cook: 45 min · Yield: 8 · Method: Oven
Ingredients
- 2 medium pears
- 1 cup almond flour
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
Cooking instructions
- Heat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment. (about 5 min) — 350°F
- Peel, halve, and core the pears. Slice them thinly, then toss with the lemon juice to help prevent browning. (about 5 min)
- Melt the butter and let it cool slightly. In a bowl, whisk the almond flour, all-purpose flour, baking powder, and salt. (about 5 min)
- In a separate bowl, whisk the melted butter, sugar, eggs, and vanilla until smooth. Stir in the dry ingredients just until no dry streaks remain. (about 5 min)
- Spread the batter in the prepared pan. Arrange the pear slices over the top, slightly overlapping them. (about 3 min)
- Bake until the center springs back lightly, the edges are golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs, 40 to 45 minutes. (about 45 min) — 350°F
- Cool the cake in the pan for 15 minutes, then transfer it to a rack and cool at least 20 minutes before slicing. (about 35 min)