Spiced Almond Pear Cake
This elegant and easy almond pear cake gets its amazing flavor from almond flour and almond extract. Studded with chopped Bosc pear and infused with cinnamon, clove, and ginger, this seasonal cake comes together quickly! Garnish with a light dusting of confectioner's sugar and serve with lightly sweetened whipped cream for an easy and elegant fall dessert.
Equipment
Ingredients
- 1¼ cups (150 g) Bob's Red Mill Organic Unbleached All Purpose Flour
- ¾ cup (84 g) Bob's Red Mill Super Fine Almond Flour
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- ¾ cup (6 oz; 170 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- ½ teaspoon pure almond extract
- ½ teaspoon pure vanilla extract
- 2 large eggs room temperature
- 2 tablespoons (30 mL) whole or low fat milk
- 2 medium ripe, yet firm Bosc pears peeled, cored, and cut into ½-inch dice
For Serving (Optional):
- lightly sweetened whipped cream
- ground cinnamon for dusting
Instructions
- Preheat the oven to 350°F (160°C) with a rack in the center position. Grease and line a 8-inch (2-inch deep) cake pan with parchment paper. Set aside.
- In a medium bowl, whisk together the unbleached all purpose flour, almond flour, baking powder, cinnamon, cloves, ginger, and salt. Set aside.
- Combine the softened butter and granulated sugar in a stand mixer fitted with a paddle attachment. Beat over medium high speed for 4 minutes, or until light and fluffy. Reduce the speed to medium and add the eggs one at a time, beating well after each addition.
- Add the almond and vanilla extract; beat for an additional 30 seconds. Over low speed, add the flour mixture in two additions, alternating with the milk. Scrape down the bowl once or twice to ensure the ingredients are being incorporated evenly. The batter will be thick. Remove the bowl from the stand mixer, add the diced pears, and fold them in gently using a spatula.
- Transfer the batter to the greased cake pan, level and smooth the batter with an offset spatula.
- Bake for 55 to 65 minutes, or until deep golden brown and a toothpick inserted in center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully invert and remove the cake from the pan. Allow the cake to cool completely (it tastes great slightly warm). Before serving, dust lightly with confectioner’s sugar if desired.
- Optional Serving Suggestions: Top each serving with a spoonful of lightly sweetened whipped cream and sprinkle lightly with ground cinnamon.
Video
Tips for Success:
- While the texture of this cake is best the day (or day after) of baking, it can hold up well for several days. Wrap any leftovers loosely in plastic wrap and keep out at room temperature for 2 to 3 days.
Serving: 1serving, Calories: 246kcal, Carbohydrates: 26g, Protein: 9g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 10g, Cholesterol: 66mg, Sodium: 164mg, Fiber: 4g, Sugar: 5g