This rich, almond cake is a showstopper perfect for dinner parties. Yet, it’s so easy you can whip up this pear almond cake for a mid-afternoon treat.
Pear Almond Cake
Makes 6 servings
- 1 cup (227 grams) unsalted butter, softened
- 1½ cups (300 grams) granulated sugar
- 3 large eggs
- 2 cups (250 grams) all-purpose flour
- ¼ teaspoon (0.75 gram) kosher salt
- ⅓ cup whole milk
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 large red pear, cored and cut into 12 thin slices
- ½ cup (57 grams) sliced almonds
- Garnish: confectioners’ sugar
- Preheat oven to 350°F. Spray a 9-inch cast-iron skillet with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in extracts. Spoon batter into prepared pan. Place pears cut side down in a pinwheel fashion over batter.
- Bake until lightly browned, 25 to 30 minutes. Sprinkle with almonds, and bake until a wooden pick inserted in center comes out clean, 10 to 15 minutes more. Let cool in pan for 15 minutes. Dust with confectioners’ sugar, and serve warm.