Ingredients
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ground almonds
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ripe pears, peeled, cored, and chopped
- 1/4 cup milk
- 1/2 cup sliced almonds
- 3/4 cup powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground almonds; set aside.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Gently fold the dry ingredients into the wet ingredients, then mix in the milk and chopped pears until just combined.
Pour batter into the prepared pan and sprinkle sliced almonds on top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the cinnamon glaze by whisking powdered sugar, cinnamon, and milk until smooth.
Drizzle the cinnamon glaze over the cooled cake.
Frequently Asked Questions
How should I properly store leftover Pear and Almond Cake to keep it fresh?
This cake is best stored tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Since it has a cinnamon glaze, avoid storing it in the fridge for too long uncovered, as it can dry out; ensure it's sealed well to maintain moisture.
Can I substitute the ground almonds in this recipe with another nut flour?
Yes, you can substitute the 1 cup of ground almonds with an equal amount of finely ground hazelnuts or pecans for a delicious variation. Ensure whatever nut flour you use is very fine, as coarser grinds might slightly alter the texture of this medium-difficulty cake.
What is the best way to ensure my Pear and Almond Cake doesn't sink after baking?
To prevent sinking, ensure your butter and eggs are at room temperature before creaming, and do not overmix the batter once you add the dry ingredients (flour, baking powder, soda, and almonds). Also, avoid opening the oven door while baking at 350°F (175°C) during the first 35 minutes.
