Pear and Almond Cake

    Pear and Almond Cake

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    1hour


    9 people made this

    This is a delicious fruit and nut cake that hails from Venice, Italy. A beautiful combination of pears, almonds and blueberries.

    Ingredients
    Serves: 12 

    • 1 1/2 tablespoons brown sugar
    • 1 1/2 tablespoons white sugar
    • 1 teaspoon cinnamon
    • 1 1/4 cups (155g) plain flour
    • 1 teaspoon cinnamon
    • 1 teaspoon baking powder
    • 125g unsalted butter
    • 1 1/4 cups (280g) white sugar
    • 3 large eggs
    • 1/3 cup (90ml) milk
    • 1 teaspoon almond essence
    • 3 pears, peeled and diced
    • 1/2 cup blueberries
    • 1/2 cup almonds, chopped

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat an oven to 180 degrees C. Grease and flour a 20cm springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar and 1 teaspoon cinnamon in a small bowl; reserve.
    2. Whisk together flour, 1 teaspoon cinnamon and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond essence.
    3. Gently fold pears, blueberries and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
    4. Bake in preheated oven until a toothpick inserted in the centre of the cake comes out clean, 40 to 50 minutes.
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    Reviews and Ratings
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    (8)

    Reviews in English (8)

    by
    13

    Very nice. Because it's baked in a springform pan, it's a very attractive coffee cake. The cinnamon is quite pronounced, but it's perfect for a cake of this type. I didn't use the almonds or the almond flavoring, prefering a simple teaspoon of vanilla so as to get the pure, buttery flavor of the cake. The cake is moist and delicious but I found that the pears didn't contribute much in the way of flavor, so that when I came across a blueberry I found I wanted more of them. Therefore, if I was to make this again, unless there's some real flavorful pear I'm unaware of, I'd skip the pears altogether. I'd maybe substitute apples with the blueberries instead or maybe just use blueberries, but a lot more of them.  -  11 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    8

    Just made this last night and it's great! The cake is a nice moist cake with bits of pears, blueberries and almonds. I was worried the almond extract would be too strong but it mellows ut quite nice. Doesn't need the whipped cream but is nice to add a little more flair after for serving! Thanks for a new taste!  -  23 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    3

    excellent, very moist  -  18 Aug 2010  (Review from Allrecipes USA and Canada)

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