Do you love almonds, marzipan, and pears as much as I do? And are you looking for a frosting- free cake that is great as a coffee cake, breakfast cake, or fall and winter treat? I made this cake at our last dinner party, and it was a huge hit. My guests couldn’t believe I actually made it from scratch, because it looks fancy, like it was bought at a pastry shop. I’m making it for Thanksgiving instead of pie. I’m just pie’d out. And this is a wonderful nostalgic retro holiday dessert.
This cake has a very elegant and understated look, and old fashioned, European taste to it. It’s dry, but moist, and the subtle pear flavor pairs so well (pun intended) with the almond extract. It’s just a delicious and different taste to creamy cakes. It’s rustic, and comforting.
This recipe is adapted from Sarah Jampel’s Pear and Almond Cake. I simplified it, and switched it up in order to make it more budget friendly, and for me to make it without a food processor, and just an electric hand mixer (I hope I get a Kitchen Aid food processor for Xmas!).
Instead of buying caster or superfine sugar, I used regular cane sugar and just blitzed it in the Vitamix so it was finely ground, but not powdered.
You can serve it crispy brown on top, with the pears at the bottom as a surprise, or the pretty pears on top, as I do. It keeps great in the fridge, and is moist, firm, and heavenly.