Description
A moist and flavorful pear almond loaf cake perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup buttermilk (or milk with 1 teaspoon vinegar added)
- 1 ½ cups ripe pears, peeled and diced (about 2 medium pears)
- ½ cup sliced almonds (for topping)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper for easy removal.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs and extracts: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla and almond extracts until combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined. Be careful not to overmix.
- Fold in the pears: Gently fold in the diced pears until evenly distributed throughout the batter.
- Transfer to the loaf pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top.
- Bake the cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.
- Cool the cake: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve: Once cooled, dust the top of the loaf with powdered sugar before slicing. Serve the cake warm or at room temperature, perfect for breakfast, dessert, or an afternoon snack.
Notes
- For added flavor, you can mix in a teaspoon of cinnamon or nutmeg into the dry ingredients.
- Ensure your pears are ripe for the best texture and sweetness in the cake.
- This loaf cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Pear Almond Loaf Cake