Buttery Almond Pear Cake Recipe
Buttery Almond Pear Cake Recipe photo by Taste of Home

Buttery Almond Pear Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Buttery Almond Pear Cake in Country Woman March/April 2007, p35

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.

Reviews for Buttery Almond Pear Cake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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MY REVIEW
Reviewed Apr. 16, 2014

Very good not to sweet

MY REVIEW
Reviewed Sep. 4, 2013

I love this dessert! I used a 1/2 C. almond meal instead of grinding almonds---also used 2 large fresh pears. Turned out perfect. Will definitely make again.

MY REVIEW
Reviewed Jul. 21, 2012

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!

MY REVIEW
Reviewed Apr. 8, 2012

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.

MY REVIEW
Reviewed Mar. 29, 2011

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!

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