This light and fluffy Pear Almond Cake is packed with fresh fruit and sliced almonds! Only 15 minutes of prep; and 50 minutes of idle time (baking). Perfect for breakfast, brunch, or dessert! Serve it dusted with powdered sugar, whipped cream, or plain vanilla ice cream. It can be easily adjusted to be gluten-free and dairy-free!
Ingredients
2 cups all-purpose flour or baking flour, sifted or aerated (see note below)
2 teaspoons baking powder
1 cup white granulated sugar
4 oz salted butter melted
2 eggs
1 cup plain low-fat Greek yogurt
1 teaspoon pure vanilla extract
1 teaspoon almond extract or Amaretto liqueur
3 medium pears firm texture, cored and peeled
½ cup sliced almonds
Instructions
Preheat oven to 350°F. If your oven has a convection setting, use a convection bake setting. Line the bottom of the 9×3-inch springform pan with parchment paper. Grease the sides and the bottom of the springform pan with butter or cooking spray.
In a medium bowl, mix flour and baking powder.
In a large bowl, combine sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until the mixture becomes smooth, light in color, and fluffy.
Mix in Greek yogurt, vanilla, and almond extract, and whisk just until combined.
Add the flour mixture gradually, adding 1 cup at a time and whisking it together with the wet ingredients just until combined. Do not over-mix.
You will use 3 pears. Chop one peeled and cored pear into small chunks. Fold the chopped pear into the cake batter.
Slice the remaining 2 pears (peeled and cored) into thin slices. Don’t add them to the cake yet.
Pour the cake batter (with pear chunks) into the parchment paper-lined springform pan. Arrange pear slices (the remaining 2 pears) tightly on top of the cake in a circular pattern. Top with sliced almonds. See my photos (scroll up) for reference.
Place the baking pan with the cake batter on the middle rack (this is especially important for non-convection ovens). Bake for about 50 minutes or 1 hour until the tester (or toothpick) inserted in the center of the cake (away from the pears) comes out clean.
Remove the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about 30 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand (or a large wide spatula) under the cake, between the parchment paper and the bottom of the pan, and transfer the cake with the parchment paper attached to its bottom onto a cake plate.
When serving, dust with powdered sugar, if desired.
I provide helpful step-by-step photos above the recipe card (scroll up).
Notes
