Description
A moist and flavorful cake featuring ripe pears, aromatic cardamom, and nutty almond flour.
Ingredients
Scale
- 2 medium ripe pears, peeled, cored, and diced
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk
- 1/4 cup (30g) slivered almonds (for topping)
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, ground cardamom, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the diced pears until evenly distributed throughout the batter.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula. Sprinkle the slivered almonds evenly over the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake is completely cool, dust the top with powdered sugar before slicing. Serve as a delightful dessert or with tea for an afternoon treat.
Notes
- For added flavor, consider adding a pinch of cinnamon to the dry ingredients.
- Ensure the pears are ripe for the best texture and sweetness.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pear Cardamom Almond Cake