Buttery Almond Pear Cake Recipe

Buttery Almond Pear Cake RecipePhoto by: Taste of Home Buttery Almond Pear Cake Recipe Rating 5

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?”—Lillian K. Julow, Gainesville, Florida

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Buttery Almond Pear Cake Recipe
  • Prep: 25 min. Bake: 40 min.
  • Yield: 6-8 Servings
25 40 65

Ingredients

  • 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

Directions

  • 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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 334 calories, 20 g fat (6 g saturated fat), 73 mg cholesterol, 175 mg sodium, 34 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Buttery Almond Pear Cake in Country Woman March/April 2007, p35

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Reviews for Buttery Almond Pear Cake (3)

Buttery Almond Pear Cake Recipe

Buttery Almond Pear Cake

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Reviewed on Apr. 08, 2012 by Peacefullyknitting

Such a simple recipe that is delicious and light. I added a 1 teaspoon of vanilla and split the 1/3 cup of flour to include almond meal.


Reviewed on Mar. 29, 2011 by mitzy white

My husband made this Sunday morning. We tested it at lunchtime & loved it. So we served it to my brother & sister-in-law at dinnertime. Everyone agreed it is delicious. My husband substituted canned pears with 3 fresh bartlet pears. You could use most any fruit or berries that you wish. I would also sprinkle sliced almonds on the top before baking. We did not have a 9" spring-form pan so we lined a 9" ceramic quiche pan with parchment paper and baked it an extra 5 minutes. This is a very easy recipe that will become one of our favourites. Thank you Taste of Home for another fantastic recipe!


Reviewed on Mar. 25, 2011 by KristineChayes

DELICIOUS! A REAL KEEPER!

 
 
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