Pear And Almond Cake With Spikey Cream Recipe

Name: Pear And Almond Cake With Spikey Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole unsalted, raw almonds; 2 cups unbleached all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon cinnamon; 1/2 teaspoon freshly grated nutmeg; 1 cup canola oil; 3 large eggs; 1 cup packed light brown sugar; 1 cup granulated sugar, plus 2 tablespoons; 1/2 teaspoon almond extract; 3 Bosc pears, peeled, cored, and cut into 1/4-inch cubes; 1 cup heavy cream; 1 tablespoon Calvados or Poire William

Servings: persons

1 cup whole unsalted, raw almonds
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup canola oil
3 large eggs
1 cup packed light brown sugar
1 cup granulated sugar, plus 2 tablespoons
1/2 teaspoon almond extract
3 Bosc pears, peeled, cored, and cut into 1/4-inch cubes
1 cup heavy cream
1 tablespoon Calvados or Poire William

1
Preheat oven to 350 degrees. Butter and flour a Bundt pan.
2
Finely chop the almonds in a food processor. In a medium-sized bowl, whisk together the chopped almonds, flour, baking soda, salt, cinnamon, and nutmeg.
3
n a large bowl, whisk together the canola oil, eggs, brown sugar, 1 cup of granulated sugar, and almond extract. Stir the dry ingredients into the wet ingredients until they are just combined. Gently stir in the pears.
4
Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean.
5
Let the cake cool in the pan for about 30 minutes, and then turn it onto a cooling rack.
6
If you'd like to serve the cake with whipped cream, whip the cream until it begins to stiffen. Add the liqueur and sugar and whip until it holds gentle peaks.
7
When the cake has cooled, turn it onto a serving plate, cut yourself a nice big piece, top it with a dollop of whipped cream, polish a fork, and dig in.

1684

kcal

Calories

108

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup whole unsalted, raw almonds, 2 cups unbleached all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Pear And Almond Cake With Spikey Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear And Almond Cake With Spikey Cream

How did you like this recipe?

Frequently Asked Questions