The Good Table At Home: Easy Pear Almond Cake
In the Kitchen
Desserts don’t have to be fussy or take a long time to be absolutely delicious. This easy cake uses the best of fall fruit for a treat that is light and just as appropriate for after dinner or a sweet afternoon snack with a cup of tea.
Photo Credit: bake from scratch
Pear-Almond Cake
Recipe from bake from scratch magazine
Serves 6
INGREDIENTS
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
INSTRUCTIONS
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.