Description
A delicious caramelized pear cake that is moist and flavorful.
Ingredients
Scale
- 150 g (1 ¼ cups) all-purpose flour
- 150 g (¾ cup) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 3 large eggs
- 150 g (1 ½ cups) almond flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 ripe pears, peeled, cored, and thinly sliced
- 2 tablespoons brown sugar (for caramelizing pears)
- A pinch of salt
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a skillet over medium heat, add the sliced pears and sprinkle with brown sugar. Cook for about 5-7 minutes until slightly softened and caramelized. Remove from heat and let cool slightly.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Arrange the caramelized pear slices on top of the batter.
- Place the cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Dust the top with powdered sugar if desired. Slice and serve.
Notes
- This cake is perfect for dessert or a sweet snack.
- Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 100 mg