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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
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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Reviewed on Jul. 21, 2012 by sarahutz
This is a delicious easy recipe. My family does a lot of canning and we often have a partial jar of pears in the refrigerator. I did not add the sugar on top of the pears at the end because of the added sugar we use to can. I also tried the parchment method, but I put it in a pie pan. I allowed the parchment to come all the way up the sides which gave the sides of the cake a scalloped edge similar to a tart pan. This idea is actually going to save me from buying a tart pan, there is no need when you can achieve the same look with parchment!
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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