Pear and Blueberry Cake

Pear and Blueberry Cake

6
ErinCC 1

"On our honeymoon, my husband and I had this delicious dessert at Al Covo in Venice. I've tried to re-create the recipe because it was so tasty!"
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Ingredients

1 h servings 280 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
  2. Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
  3. Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
  4. Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

Very nice. Because it's baked in a springform pan, it's a very attractive coffee cake. The cinnamon is quite pronounced, but it's perfect for a cake of this type. I didn't use the almonds or the...

Most helpful critical review

I made this recipe exactly as written, except that I omitted the almonds and added and extra 1/4 cup blueberries. I had to bake it for about 60 minutes for it to be fully cooked in center. It ...

Very nice. Because it's baked in a springform pan, it's a very attractive coffee cake. The cinnamon is quite pronounced, but it's perfect for a cake of this type. I didn't use the almonds or the...

Just made this last night and it's great! The cake is a nice moist cake with bits of pears, blueberries and almonds. I was worried the almond extract would be too strong but it mellows ut qui...

excellent, very moist

Delicious. I made this for my husband and I because my pears were gonna go bad, but I will definately make this if I ever have a bunch of my girlfriends over, it is the perfect coffee cake for c...

I used apples instead of pears because that's what I had... delicious! Looking forward to trying it with pears. (I also borrowed from another recipe and added toasted coconut to the topping.. ...

I made this recipe exactly as written, except that I omitted the almonds and added and extra 1/4 cup blueberries. I had to bake it for about 60 minutes for it to be fully cooked in center. It ...