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Toasted Almond and Caramelized Pear Cake

This cake features layers of tender pears caramelized with sugar and cinnamon, baked within a moist almond batter. The topping is a crunchy toasted almond crust that provides a satisfying texture contrast to the soft, juicy pears and buttery cake interior, finished with a golden-brown crust and caramelized fruits.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe pears preferably Bartlett or similar, peeled and sliced
  • 1/2 cup granulated sugar for caramelizing pears
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter softened, divided
  • 1 cup almond flour or finely ground almonds
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup granulated sugar for the cake batter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup toasted sliced almonds for topping

Equipment

  • Mixing bowls
  • Whisk
  • 8-inch springform pan
  • Baking sheet
  • Parchment paper
  • Knife
  • Cutting board

Method
 

  1. Preheat the oven to 350°F (175°C) and line the springform pan with parchment paper.
  2. Spread sliced pears on a baking sheet and sprinkle with half of the sugar and cinnamon. Bake until slightly caramelized and fragrant, about 15 minutes. Set aside to cool slightly.
  3. In a small saucepan, melt a tablespoon of butter over medium heat, add the remaining sugar and cook until golden and fragrant, about 2-3 minutes. Add the roasted pear slices and cook gently until coated and slightly caramelized. Remove and set aside.
  4. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and a pinch of salt. Set aside.
  5. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Gradually fold the dry ingredients into the wet mixture until just combined. The batter should be smooth and thick.
  7. Pour the batter into the prepared springform pan, spreading evenly. Arrange the caramelized pear slices on top, pressing them gently into the batter.
  8. Sprinkle the toasted sliced almonds over the top for crunch and a nutty aroma.
  9. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Allow it to cool in the pan for 10 minutes, then remove the sides of the springform and let it cool completely on a wire rack.
  10. Serve slices of the cake warm or at room temperature, enjoying the combination of tender pears, crunchy almonds, and moist almond cake.

Notes

For extra flavor, toast the sliced almonds until golden before adding on top. The caramelized pears can be prepared a day ahead and stored in the fridge to save time.