How to properly measure flour using cups
Using measuring cups, the proper way to measure flour is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than the recipe calls for. Do aerate the flour, or you will end up with dry dough!
This aeration tip applies to these 2 kinds of popular gluten-free flours, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour.
Baking tips
If you have a convection setting in your oven, use that to bake this cake.
If you don’t have a convection setting, bake the cake on the middle rack or above the middle one.
Ensure the oven is fully preheated to 350 F before placing the cake.
What baking pans can you use?
I used a 9×3-inch round springform baking pan in this recipe. I like to line the bottom of the springform pan with parchment paper, which ensures an even cleaner release.
9×13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes, or until the toothpick comes out clean.
Use a 12-cup muffin pan. To turn this cake into muffins or cupcakes, chop all 3 pears finely and fold them all into the cake batter. Then, fill the muffin pan ⅔ of the way and bake for about 20 or 30 minutes until a toothpick comes out clean when inserted in the middle of the muffin.
10-inch or 12-inch round high-sided cast-iron skillet. You can make the pear almond cake in a cast-iron skillet, which creates crispy, golden-brown edges with a soft and moist center.
Other notes
Make it gluten-free. This recipe has been tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. You can also use King Arthur gluten-free measure-for-measure flour. If the cake batter is too thick, add ¼ cup of Greek yogurt.
Greek yogurt can be replaced with plain Kefir, regular yogurt, or sour cream. I highly recommend using plain Kefir or Greek yogurt – they are light and provide a nice tang.
Nutrition
Calories: 339kcal | Carbohydrates: 49g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 181mg | Potassium: 139mg | Fiber: 3g | Sugar: 26g | Vitamin A: 358IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg
