Almond and Pear Cake

eatcookdream 13

"This moist cake is a perfect winter dessert when pears are in season. Change it up for other seasons using raspberries, peaches or apples instead of the pears."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


35 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400. Butter a small tart pan or a 9" cake pan. If you use a cake pan it will result in a thinner tart-like cake.
  2. Place sliced pears in a bowl with the amaretto. Toss and set aside.
  3. In a food processor, grind almonds and 2 Tbs sugar until it resembles a fine almond meal.
  4. Cream together 1/4c sugar and butter until light and fluffy.
  5. Add eggs and vanilla extract and beat until well combined.
  6. Add flour and salt and mix until just combined.
  7. Drain pears, reserving the liquid. Add this amaretto to the batter and mix until just incorporated.
  8. Smooth batter in prepared tart pan and place sliced pears on top in a decorative pattern. Bake for 25 minutes. Let cool in pan for at least 15 minutes - the cake should pull away from the edges just slightly.
  9. Optional garnish: sift confectioners sugar on top and/or serve with a dollop of whipped cream.



Other stories that may interest you