Pear Almond Cake

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Hi. We love pears at my house, even though I can’t eat them unless they’re cooked. This past weekend I went to a family party and brought the original apple version of this cake (please ignore how terrible the photos are if you click on the link) and it was a hit. I wanted to make it again so Mike and Baby P could have some, but I wanted to update the cake a little. 

Here are my updates! This cake is killer, and easy, and if you fill it enough with fruit you can give it to your toddler for breakfast and not feel too bad about it. I used a bunch of pears instead of a single apple, increased the almond extract a lot, and skipped the applesauce I had substituted for butter originally. This is a moist, almond-y, crisp on top cake you can whip up in just a few minutes. I arranged the pears nicely in the cake, but then it didn’t really matter once it had baked, so just dump them in and spread them around.

Pear Almond Cake

1 c sugar
2 eggs
1 T almond extract
1 cup flour mix
1 stick of butter, melted
a bunch of pears – I used 5 small ones. Use 3 if you use large/regular ones

Preheat the oven to 350 and grease an 8″ round pan. Core and slice your pears, then arrange so they cover the bottom of the pan. Combine sugar and eggs, then stir in almond extract, flour mix and butter. Spread the batter so all the pears are covered, then bake about 45 minutes until golden on top. Cool and eat!

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