Pear and Almond Cake super soft and delicious. The desserts I love the most are always those with fruit, moist inside and soft like no other. Among the fruits I prefer are definitely apples, pears, strawberries, and oranges. The recipe I want to tell you about today features sweet pears and the result is a soft, fluffy, moist and fragrant cake perfect for breakfast, a snack or any time of the day. The recipe is simple to prepare and success is guaranteed. I recommend you also check out the recipe for the Soft Cake with Jam. I added chopped almonds to the dough and scattered more sliced almonds on top for an amazing result. A Pear Cake that is both good and special, and in no time, it filled my house with its delicious aroma. Let’s head to the kitchen and prepare an irresistible Pear Cake together

AND DON’T MISS THESE RECIPES TOO:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: For a 8 inch diameter pan
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

151.69 Kcal

calories per serving

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Energy 151.69 (Kcal)
Carbohydrates 19.76 (g) of which sugars 10.78 (g)
Proteins 4.51 (g)
Fat 6.75 (g) of which saturated 2.31 (g)of which unsaturated 3.29 (g)
Fibers 2.95 (g)
Sodium 13.41 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Pear Cake

2 eggs
4 oz sugar
1.5 lbs pears
2 oz almonds
0.4 cup milk
2 oz butter (melted)
1 cup flour
1 oz sliced almonds
1/2 teaspoon ground cinnamon
1/2 packet baking powder (8 grams)
to taste powdered sugar

How to prepare the Pear and Almond Cake

Clean the pears and cut half into small cubes and the rest into slices. Chop the almonds in a mixer. Beat the 2 whole eggs with the sugar, preferably with an electric mixer, for 6-7 minutes until you get a light and frothy mixture.
Add the melted butter and milk. Mix.
Continue the preparation by adding the chopped almonds, flour, baking powder, and cinnamon. Mix.
Add the cubed pears to the batter and simply mix with a spatula to integrate them.
Pour the mixture into a 8-inch diameter cake pan, preferably springform, greased or lined with parchment paper.
Arrange the pear slices on the surface, letting them slightly sink into the batter. Scatter the sliced almonds on top.
Bake the Pear and Almond Cake in a preheated oven at 350°F in static mode for 35-40 minutes. Always do the “toothpick test” to check the cake’s internal doneness. Let the cake cool before transferring it onto a serving plate and dust it with powdered sugar, if desired.
See you tomorrow with a new recipe, hugs, Loredana