Kitchen notes · a little help before you start

Pear Almond Cake

Name: Pear Almond Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: 2 cups all-purpose flour (or baking flour, sifted or aerated (see note below)) (Source: 2 cups all-purpose flour (or baking flour, sifted or aerated (see note below))); 2 teaspoons baking powder (Source: 2 teaspoons baking powder); 1 cup white granulated sugar (Source: 1 cup white granulated sugar); 4 oz salted butter (melted) (Source: 4 oz salted butter (melted)); 2 each eggs (Source: 2 eggs); 1 cup plain low-fat Greek yogurt (Source: 1 cup plain low-fat Greek yogurt); 1 teaspoon pure vanilla extract (Source: 1 teaspoon pure vanilla extract); 1 teaspoon almond extract (or Amaretto liqueur) (Source: 1 teaspoon almond extract (or Amaretto liqueur)); 3 each medium pears (firm texture, cored and peeled) (Source: 3 medium pears (firm texture, cored and peeled)); 1/2 cup sliced almonds (Source: 1/2 cup sliced almonds)

Pear Almond Cake is made with almond extract, pears, and almonds.

Prep: 20 min
Cook: 60 min
Total: 80 min
Original yield: Serves 10
Ingredients: 10 listed

Make it part of your week

Estimating…

DessertsAmericanPrep: 16–30 minutesTotal: over 60 minutes

Recipe categories & planning details

Meal type: Desserts
Cuisine: American
Preparation & total time: Prep: 16–30 minutes · Total: over 60 minutes

A few quick notes

1. Watch the mixing

Stop mixing at the point described in the method.

2. Prepare the thickener

Mix and add the thickener at the steps specified.

3. Preheat as directed

Have the oven at the specified temperature for its cooking step.

Get to know the ingredients

all-purpose flour (or baking flour, sifted or aerated see note below)

In the method: In a medium bowl, mix flour and baking powder.

baking powder

In the method: In a medium bowl, mix flour and baking powder.

white granulated sugar

In the method: In a large bowl, combine sugar, melted butter, and eggs, and beat using a whisk for about 1 or 2 minutes until the mixture becomes smooth, light in color, and fluffy.

The last little job

Finish as directed

I provide helpful step-by-step photos above the recipe card (scroll up).

A little more help as you go

Allow for cooling

Include the cooling stage before the next step.

Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Fold at the stated step

Keep the folding step in the mixing sequence.

A few questions you might have

What should I prepare first?

Set out the oven. Start with this step: Preheat oven to 350°F.

Which preparation step should I plan for?

Stop mixing at the point described in the method.

What happens at the end?

I provide helpful step-by-step photos above the recipe card (scroll up).

Is there another preparation step to plan for?

Include the cooling stage before the next step.

Additional recipe notes

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 9x3-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. 9x13 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.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: juliasalbum.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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