Old Fashioned Almond Pear Cake Recipes

SPICED ALMOND PEAR CAKE

Steps:

• 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.

ALMOND AND PEAR CAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.
• Mix pear slices and amaretto liqueur together in a bowl.
• Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.
• Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.
• Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.
• Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.
• Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving.

OLD-FASHIONED ALMOND PEAR CAKE

Steps:

• In a large bowl, combine the pears, ginger and lemon juice; set aside., In another bowl, beat the eggs, confectioners' sugar, butter and extract until blended. Combine flour and baking powder; gradually beat into egg mixture until blended. Stir in pear mixture., Transfer to a greased 9-in. springform pan; sprinkle with almonds. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before cutting. Serve warm.

PEAR-ALMOND CAKE

Steps:

• Butter and flour 9-inch springform cake pan.
• Toss pears with half of lemon juice and set aside.
• Cream 8 tablespoons of butter ( 1/2 cup) with 3/4 cup of sugar. Add eggs, one at a time, and beat well. Sift in flour, baking powder and salt and add remaining lemon juice and almond extract. Stir until ingredients are incorporated. Batter will be thick.
• Preheat oven to 350 degrees.
• Spread batter in cake pan and cover with sliced pears. Dot with tablespoon of butter. Sprinkle with 2 tablespoons of sugar, then scatter almonds on top. Sprinkle with remaining sugar and dot with remaining butter.
• Bake about 50 minutes, until very lightly browned. Allow cake to cool slightly before removing sides of pan. If desired sprinkle finished cake with eau de vie de poire. Serve cake warm or at room temperature. Do not refrigerate. Whipped cream, ice cream or bittersweet chocolate sauce go well with it.

OLD-FASHIONED PEAR CAKE

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour. In a large bowl, beat the sugar, yogurt, oil, egg whites and egg until well blended. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually beat into yogurt mixture until blended. Stir in pears and pecans., Transfer to prepared pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

PEAR ALMOND CAKE

Steps:

• Preheat oven to 350 degrees.
• Butter and flour 9-inch springform cake pan.
• Toss pears with juice of half a lemon and set aside.
• Cream 8 tablespoons of butter with 3/4 cup of sugar. Beat in eggs, 1 at a time. Sift flour, baking powder and salt together and add to batter, stirring lightly. Add remaining lemon juice and almond extract.
• Spread batter in prepared pan and cover with sliced pears, arranging decoratively if you wish. Dot with 1 tablespoon of remaining butter. Sprinkle with 1 tablespoon sugar and scatter almonds on top. Sprinkle with remaining sugar and dot with remaining butter. Bake for 1 hour. Allow to cool slightly before removing sides of pan. Serve at room temperature with whipped cream.