Buttery Almond Pear Cake

Name: Buttery Almond Pear Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 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

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?”—Lily Julow, Lawrenceville, Georgia

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.

Nutrition Facts

1 slice: 334 calories, 20g fat (6g saturated fat), 73mg cholesterol, 175mg sodium, 34g carbohydrate (24g sugars, 3g fiber), 8g protein.

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

Reviews

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Average Rating:

heidwiggles

Apr 16, 2014

Very good not to sweet
hunkydoriest

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.
sarahutz

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!
Peacefullyknitting

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.
mitzy white

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!
KristineChayes

Mar 25, 2011

DELICIOUS! A REAL KEEPER!