Description
This Pear Maple Almond Cake is a moist and flavorful dessert that combines ripe pears, fragrant maple syrup, and almond flour for a deliciously tender crumb. Topped with slivered almonds and a glossy maple glaze, it’s perfect for an elegant teatime treat or a cozy dessert.
Ingredients
Scale
Fruit
- 2 medium ripe pears, peeled, cored, and thinly sliced
Wet Ingredients
- 1/2 cup (120 ml) maple syrup
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk
Dry Ingredients
- 1 cup (200 g) granulated sugar
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (50 g) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping
- 1/4 cup (30 g) slivered almonds
- Additional maple syrup (for glaze)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking and ensure easy removal after baking.
- Prepare Pears: In a small bowl, toss the thinly sliced pears with one tablespoon of maple syrup to lightly coat them, enhancing their sweetness and preventing browning. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which typically takes about 3 to 4 minutes. This creates a good base for the cake’s texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to fully combine. Stir in the vanilla extract, which adds aromatic warmth to the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt to create a well-distributed leavening and flavor base.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Pears: Gently fold the prepared pear slices into the batter to evenly distribute fruit without crushing them, preserving texture and moisture.
- Assemble Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Arrange any remaining pear slices on top decoratively to enhance visual appeal and flavor.
- Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the cake surface is golden brown. This ensures the cake is cooked through.
- Cool and Glaze: Allow the cake to cool in the pan for 10 minutes to firm up. Then, transfer it to a wire rack to cool completely. Once cooled, drizzle with additional maple syrup for a glossy, sweet glaze that enhances moisture and taste.
- Add Topping and Serve: Before serving, sprinkle the top with slivered almonds to add a delightful crunch and nutty flavor. Slice and enjoy this cake with a cup of tea or coffee for a comforting treat.
Notes
- Use ripe but firm pears to avoid them turning mushy during baking.
- You can substitute almond flour with extra all-purpose flour if you want a less nutty flavor, but the texture will be slightly different.
- If you prefer a stronger maple flavor, increase the maple syrup in the batter by 2 tablespoons.
- Make sure not to overmix the batter once the dry ingredients are added to keep the cake tender.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend and ensure baking powder and baking soda are gluten-free.
