This Pear Almond Cake is a delightful combination of moist, tender cake, sweet, juicy pears, and crunchy almonds. It’s the perfect dessert for any occasion, whether you’re looking for a simple treat for a weeknight dinner or an elegant cake to serve at a special gathering. The subtle almond flavor complements the pears beautifully, creating a harmonious and unforgettable taste experience.
Why You Will Love This Recipe
This Pear Almond Cake is a winner for several reasons:
- Moist and Tender Texture: The combination of Greek yogurt and melted butter creates a cake that is incredibly moist and tender, ensuring every bite is a delight.
- Perfectly Balanced Flavors: The sweetness of the pears, the subtle almond flavor, and the buttery cake create a symphony of flavors that will tantalize your taste buds.
- Beautiful Presentation: The arrangement of pear slices and almonds on top of the cake makes it a visually stunning dessert, perfect for impressing guests.
- Easy to Make: Despite its elegant appearance, this cake is surprisingly easy to make, even for beginner bakers.
- Versatile: This cake can be enjoyed as is, or you can dress it up with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
Ingredients:
- 2 cups all-purpose flour or baking flour, sifted or aerated
- 2 teaspoons baking powder
- 1 cup white granulated sugar
- 4 oz (1 stick) salted butter, melted
- 2 large eggs
- 1 cup plain low-fat Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract or Amaretto liqueur
- 3 medium pears (firm texture, such as Bosc or Anjou), cored and peeled
- ½ cup sliced almonds
Preparation:
Step 1: Preheat oven to 350°F (175°C). If your oven has a convection setting, use a convection bake setting for more even baking. Line the bottom of a 9×3-inch springform pan with parchment paper. Grease the sides and bottom of the springform pan with butter or cooking spray to prevent sticking.
Step 2: In a medium bowl, whisk together the flour and baking powder. Sifting or aerating the flour ensures a lighter, more tender cake. Set aside.
Step 3: In a large bowl, combine the sugar, melted butter, and eggs. Using a whisk, beat the mixture for about 1-2 minutes until it becomes smooth, light in color, and fluffy. This step is crucial for incorporating air into the batter, which will contribute to a lighter cake.
Step 4: Mix in the Greek yogurt, vanilla extract, and almond extract (or Amaretto liqueur). Whisk just until combined. Be careful not to overmix at this stage. Greek yogurt adds moisture and a slight tang to the cake, while vanilla and almond extracts enhance the overall flavor profile.
Step 5: Gradually add the flour mixture to the wet ingredients, adding 1 cup at a time and whisking it together until just combined. Avoid overmixing, as this can develop the gluten in the flour and result in a tough cake. A few streaks of flour are okay at this point.
Step 6: Prepare the pears. Chop one peeled and cored pear into small chunks. Gently fold the chopped pear into the cake batter. This adds moisture and a subtle pear flavor throughout the cake.
Step 7: Slice the remaining 2 pears (peeled and cored) into thin, even slices. These slices will be arranged on top of the cake for a beautiful presentation.
Step 8: Pour the cake batter (with pear chunks) into the prepared springform pan. Spread the batter evenly.
Step 9: Arrange the pear slices tightly on top of the cake in a circular pattern, slightly overlapping each slice. This creates a visually appealing design and ensures that every slice of cake has a piece of pear.
Step 10: Sprinkle the sliced almonds evenly over the pear slices. The almonds add a delightful crunch and nutty flavor to the cake.
Step 11: Place the baking pan with the cake batter on the middle rack of the preheated oven (this is especially important for non-convection ovens to ensure even baking). Bake for about 50 minutes to 1 hour, or until a wooden skewer or toothpick inserted in the center of the cake (away from the pears) comes out clean. If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 12: Remove the cake from the oven. Let it cool in the springform pan on a wire rack for about 30 minutes. After cooling for 30 minutes, release the cake from the springform pan.
Step 13: If the cake is cool enough to handle, carefully slide your hand (or a large, wide spatula) under the cake, between the parchment paper and the bottom of the pan. Transfer the cake with the parchment paper attached to its bottom onto a cake plate.
Step 14: When serving, dust with powdered sugar, if desired. This adds a touch of sweetness and elegance to the cake.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm or at room temperature.
- Dust with powdered sugar for an elegant touch.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle with caramel sauce or maple syrup for added sweetness.
- Pair with a cup of coffee or tea for a perfect afternoon treat.
Tips:
- Use firm pears, such as Bosc or Anjou, for the best texture.
- Make sure your butter is melted but not hot.
- Don’t overmix the batter, as this can result in a tough cake.
- If the top of the cake starts to brown too quickly, tent it with aluminum foil.
- Let the cake cool completely before serving for the best flavor and texture.
- For a richer flavor, substitute the almond extract with Amaretto liqueur.
Prep Time:
20 minutes
Cook Time:
50-60 minutes
Total Time:
1 hour 10 minutes – 1 hour 20 minutes
Nutritional Information:
(Note: This is an estimate and may vary based on specific ingredients and serving size.)
- Calories: 350-400 per serving
- Protein: 5-7 grams per serving
- Sodium: 200-250mg per serving
Conclusion
This Pear Almond Cake is a truly special dessert that is sure to impress. Its moist and tender texture, perfectly balanced flavors, and beautiful presentation make it a winner for any occasion. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guarantees a delicious result every time. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will delight your senses and leave you wanting more. Enjoy!
Questions and Answers about this Recipe
Q1: Can I use a different type of pear?
A: Yes, you can use other types of pears, but I recommend using firm pears like Bosc or Anjou. Soft pears may become mushy during baking and affect the cake’s texture. Bartlett pears can also be used if they are slightly firm.
Q2: Can I substitute the Greek yogurt with sour cream?
A: Absolutely! Sour cream makes a great substitute for Greek yogurt in this recipe. It will provide a similar tang and moisture to the cake. You can use an equal amount of sour cream as you would Greek yogurt.
Q3: I don’t have almond extract. Can I omit it or use something else?
A: If you don’t have almond extract, you can omit it without significantly affecting the cake’s flavor. However, if you’d like to add a different flavor note, consider using a teaspoon of lemon zest or a splash of Amaretto liqueur for a more pronounced almond flavor.
Q4: Can I make this cake ahead of time?
A: Yes, this cake can be made a day ahead of time. After it has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container. Store it at room temperature. The flavors will meld together even more, making it even more delicious the next day!
Q5: My cake is browning too quickly on top. What should I do?
A: If you notice that the top of the cake is browning too quickly, you can loosely tent it with aluminum foil. This will help to slow down the browning process while still allowing the cake to bake through. Just make sure the foil doesn’t touch the top of the cake.
