Buttery Almond Pear Cake
Total TimePrep: 25 min. Bake: 40 min.
Very good not to sweet
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.
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!
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 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!
DELICIOUS! A REAL KEEPER!