Small Pear And Almond Cakes Recipes

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OLD-FASHIONED ALMOND PEAR CAKE



Old-Fashioned Almond Pear Cake image

Pear lovers will find it hard to resist going back for seconds (and maybe even thirds) of this old-fashioned cake. Almond extract beautifully complements the pears and tender cake.-Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

4 cups sliced peeled fresh pears
1/4 cup finely chopped crystallized ginger
1/4 cup lemon juice
4 eggs
3/4 cup confectioners' sugar
1/2 cup butter, melted
1/2 teaspoon almond extract
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 cup sliced almonds

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.

Nutrition Facts : Calories 343 calories, Fat 16g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 171mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 3g fiber), Protein 6g protein.

ITALIAN PEAR ALMOND CAKE



Italian Pear Almond Cake image

A delicious and easy pear cake, that's more pears than cake. Moist and lightly sweet, it is perfect for any time of day. Best enjoyed on the day it's baked.

Provided by Jennifer

Categories     Dessert

Time 55m

Number Of Ingredients 9

9 Tbsp butter (salted or unsalted, at room temperature. If using unsalted, add a small pinch of salt to the batter )
9 Tbsp white granulated sugar
2 large eggs
6 Tbsp + 1 tsp all purpose flour
1 1/4 cups ground almonds (not almond flour)
1/2 tsp baking powder
3 medium pears (ripe, but still firm, peeled, cored and halved lengthwise)
1/3 cup flaked almonds
Icing sugar (for garnish)

Steps:

  • Pre-heat oven to 375° F.
  • Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
  • In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and white sugar together at medium speed until pale in colour and fluffy.
  • Add the eggs, one at a time, beating well after each addition and scraping down the bowl between eggs (be sure to get all the way to the bottom of the bowl, where unincorporated butter can hide.. With the mixer on low, mix in the all purpose flour, ground almonds and baking powder. Spoon the batter into the prepared springform pan and use a spatula to even out the mixture. (Batter will be thick and fill the pan only to about an inch thick).
  • Prepare pears, by peeling, then cutting in half from the stem end to the bottom. Use a small spoon to remove the core and also scrape away the thick spine that runs up to the stem end. Set aside.
  • Arrange the pear halves in a circle on the top, cut side down and with the thin end towards the centre of the cake. Sprinkle flaked almonds over-top. Bake in pre-heated 375° oven for about 35 minutes, or until the cake tests clean when a skewer inserted into the centre of the cake.
  • Leave the cake to cool completely in the tin, then run a knife around the outside and carefully remove the ring and base. Dust with icing/confectioners' sugar before serving.

Nutrition Facts : Calories 310 kcal, Carbohydrate 30 g, Protein 6 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 107 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving

ALMOND AND PEAR CAKE



Almond and Pear Cake image

This moist cake is a perfect winter dessert when pears are in season. Change it up for other seasons using raspberries, peaches, or apples instead of the pears. Optional garnish: sift confectioners' sugar on top and/or serve with a dollop of whipped cream.

Provided by eatcookdream

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 55m

Yield 6

Number Of Ingredients 9

1 firm pear, thinly sliced
2 tablespoons amaretto liqueur
¾ cup sliced blanched almonds
6 tablespoons white sugar, divided
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
⅓ cup all-purpose flour
⅛ teaspoon salt

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.

Nutrition Facts : Calories 376.5 calories, Carbohydrate 28.4 g, Cholesterol 102.7 mg, Fat 26.3 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 11 g, Sodium 79.8 mg, Sugar 18.6 g

PEAR ALMOND CAKE



Pear Almond Cake image

Makes 6 servings

Number Of Ingredients 11

1 cup (227 grams) unsalted butter, softened
1½ cups (300 grams) granulated sugar
3 large eggs
2 cups (250 grams) all-purpose flour
¼ teaspoon (0.75 gram) kosher salt
⅓ cup whole milk
½ teaspoon almond extract
½ teaspoon vanilla extract
1 large red pear, cored and cut into 12 thin slices
½ cup (57 grams) sliced almonds
Garnish: confectioners' sugar

Steps:

  • Preheat oven to 350°F. Spray a 9-inch cast-iron skillet with baking spray with flour.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  • In a small bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in extracts. Spoon batter into prepared pan. Place pears cut side down in a pinwheel fashion over batter.
  • Bake until lightly browned, 25 to 30 minutes. Sprinkle with almonds, and bake until a wooden pick inserted in center comes out clean, 10 to 15 minutes more. Let cool in pan for 15 minutes. Dust with confectioners' sugar, and serve warm.

SMALL PEAR AND ALMOND CAKES



Small Pear and Almond Cakes image

Categories     Cake     Food Processor     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Pear     Almond     Fall     Winter     Party     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 15

For poached pears
12 firm small Seckel pears (2 to 3 inches long)
1 tablespoon fresh lemon juice
2 cups Essencia or other Muscat wine
1/2 tablespoon unsalted butter
For cakes
1 1/2 cups whole blanched almonds (1/2 lb)
1 cup plus 1 tablespoon sugar
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing ramekins
1 teaspoon pure vanilla extract
4 large eggs
2/3 cup all-purpose flour plus additional for dusting
3/8 teaspoon salt
Special Equipment
a small melon-ball cutter; 12 (4-oz) ramekins or 2 muffin pans with 6 large (1-cup) muffin cups

Steps:

  • Poach pears:
  • Peel pears, leaving stems intact, then core from bottom with melon-ball cutter. Toss pears with lemon juice in a bowl as peeled, then arrange on their sides in a 10-inch heavy skillet. Add wine, butter, and lemon juice from bowl (liquid will not cover pears) and bring to a boil. Reduce heat and simmer, covered, until pears are just tender, 10 to 20 minutes. Transfer pears with a slotted spoon to a dish. Boil poaching liquid, uncovered, until just syrupy and reduced to about 1/4 cup, 12 to 15 minutes. Spoon syrup over pears and cool to room temperature, stirring occasionally, about 10 minutes.
  • Prepare cakes:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Pulse almonds with 1/2 cup sugar in a food processor until finely ground, then transfer to a bowl (do not clean processor).
  • Process butter with 1/2 cup sugar in processor until pale and creamy, then pulse in vanilla. Add eggs 1 at a time, blending well after each addition, then pulse in almond mixture, flour, and salt until just combined.
  • Lightly butter and flour ramekins, knocking out excess flour, then arrange in a baking pan. Divide batter among ramekins (about a slightly rounded 1/2 cup per ramekin), then gently nestle a pear, leaning it slightly and pressing it very lightly, into batter in center of each cake. (Cakes will rise around pears as they bake.) Reserve reduced poaching liquid for another use. Sprinkle pears and tops of cakes with remaining tablespoon sugar.
  • Bake, rotating pan halfway through baking, until cakes are just firm and pale golden with slightly darker edges, about 20 minutes.
  • Transfer ramekins to a rack and cool 10 minutes, then run a thin knife around edge of each cake and invert onto a plate. Turn cakes right side up and serve warm or at room temperature.

BUTTERY ALMOND PEAR CAKE



Buttery Almond Pear Cake image

Pears and almonds make a mouthwatering match in this cake from Lillian Julow, Gainesville, Florida. "It looks pretty with the fruit on top," she pens. "How can something this simple taste this wonderful?"-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/4 cups blanched almonds
1/2 cup plus 4-1/2 teaspoons sugar, divided
1/3 cup all-purpose flour
1/4 teaspoon salt
5 tablespoons cold butter, divided
2 eggs
1/4 cup milk
1 can (15-1/4 ounces) pear halves, drained and thinly sliced

Steps:

  • In a food processor, combine almonds and 1/2 cup sugar. Cover and process until blended; transfer to a bowl. Stir in flour and salt. In a microwave-safe bowl, melt 4 tablespoons butter; whisk in eggs and milk. Stir into almond mixture. , Pour into a greased 9-in. fluted tart pan with a removable bottom. Arrange pear slices over batter. Sprinkle with remaining sugar; dot with remaining butter. , Place on a baking sheet. Bake at 350° for 40-45 minutes or until crust is golden brown. Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 334 calories, Fat 20g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 175mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 8g protein.

PEAR ALMOND CAKE



Pear Almond Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 6 - 8 servings

Number Of Ingredients 11

2 pounds ripe pears, peeled, cored and sliced
1 lemon
10 tablespoons butter at room temperature
1 cup sugar
2 eggs
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup sliced almonds
1 cup heavy cream, whipped

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.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 193 milligrams, Sugar 37 grams, TransFat 1 gram

PEAR-ALMOND UPSIDE-DOWN CAKE



Pear-Almond Upside-Down Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
3/4 cup light brown sugar
2 large Comice or Bartlett pears
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 large eggs, at room temperature
2/3 cup blanched almonds, finely ground
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Preheat the oven to 375 degrees. Place the butter and brown sugar in a 10-inch cast-iron skillet set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove the pan from the heat. Peel, halve and core the pears. Set one of the halves aside and cut the other three lengthwise into 1/4-inch-thick slices. Fan the slices out over the perimeter of the sugared skillet. Slice the remaining half crosswise into 1/4-inch-thick slices, place it rounded-side down in the center of the pan and fan out the slices. Set the pan aside.
  • To make the cake, beat together the butter and sugar until light and fluffy. Add the vanilla and almond extracts. Beat in eggs one at a time. Stir in nuts and then the remaining ingredients. Spoon batter over the fruit; spread it gently with a spatula.
  • Bake the cake in the center of the oven until the top is golden and springs back when pressed lightly, about 35 to 40 minutes. Remove and allow to cool in the pan for a few minutes. Set a cake plate upside down over the pan. Using potholders, tightly grasp both the plate and the pan and invert. Ease the pan off the cake and replace any fruit that sticks to the pan. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 11 grams, Carbohydrate 54 grams, Fat 24 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 154 milligrams, Sugar 37 grams, TransFat 1 gram

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PEAR ALMOND CAKE - WOOD & SPOON
2019-12-02 This pear almond cake is seriously dense and hearty. The pears help to offset sweetness and add a ton of moisture. The end product is a cake that is super fruit-foward and great for munching on all day long. I’m sharing today’s recipe over on Stemilt’s blog! Stemilt is is a leading Washington state grower, packer, and shipper of fruit ...
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Top Asked Questions

What is the best recipe for Pears and almonds cake?
Put the flour, sugar, butter, eggs, baking powder and milk in a large bowl and whisk until creamy and smooth. Transfer to the prepared cake tin and arrange the sliced pears on top in a circular design, arranging them snugly to fit. Sprinkle the flaked almonds and a tablespoon of caster sugar on top.
How to bake pears in the oven?
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 ¾ cup of sugar. Beat in eggs, 1 at a time. Sift flour, baking powder and salt together and add to batter, stirring lightly.
How do you make almond cake with almond meal?
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.
What desserts can I make with Pears?
This moist cake is a perfect winter dessert when pears are in season. Change it up for other seasons using raspberries, peaches, or apples instead of the pears. Optional garnish: sift confectioners' sugar on top and/or serve with a dollop of whipped cream. Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.

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