Description
A moist and flavorful cake made with ripe pears and almonds, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup buttermilk
- 2 cups ripe pears, peeled, cored, and diced
- 1/2 cup sliced almonds
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and almond extracts.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, mixing until just combined.
- Gently fold in the diced pears and sliced almonds.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Notes
- Use ripe pears for the best flavor.
- Regular milk mixed with vinegar or lemon juice can substitute for buttermilk.
- Store the cake in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pear Almond Bundt Cake, dessert, cake, baking