You have to eat this one fast.
This wonderful (and easy!) Pear Cake is exceptional on the day it is baked, full of caramelized pears suspended in a vanilla and almond-flavored tender almond flour cake. Starting on the day after the cake is baked, the moisture from the pears quickly softens the cake. Don’t get me wrong, the cake is still delicious but it’s pretty moist.
The way I look at it, this gives you permission to eat a lot of cake quickly. How bad can that be?
This is a David Tanis recipe which appears in the New York Times. You can find the original recipe here..
Pear Cake
February 15, 2025
Ingredients
- 8 T. melted butter
- 3 large eggs (beaten)
- 1/2 t. vanilla extract
- 1/2 t. almond extract
- 2 C. almond flour
- 1 C. granulated sugar
- 1/4 t. kosher salt
- 1/2 t. baking powder
- 2 large pears (peeled and sliced)
- 1/4 C. sliced almonds
- Powdered sugar (for garnish)
Directions
- Step 1 Preheat oven to 375 degrees F. Butter a springform pan.
- Step 2 Whisk melted butter, eggs, vanilla and almond extracts in a small bowl.
- Step 3 In another bowl, whisk together almond flour, granulated sugar, salt and baking powder. Add the butter mixture to the flour mixture. Stir until smooth.
- Step 4 Pour the batter into the prepared springform pan. Slice the pears and arrange them on the top of the batter. Sprinkle 2 T. of sugar over the pears. Sprinkle the sliced almonds on top of the batter.
- Step 5 Bake for approximately 55 minutes. You want the top of the cake to be a pretty brown when the cake is done and a skewer inserted into the middle of the cake should come out clean. Remove the cake from the oven and let it cool completely. Remove the sides of the springform pan.
- Step 6 Dust the cooled cake with powdered sugar and enjoy.
