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.
i flipped the cake upside down, so the crunchy top is on the bottom, and the soft pear layer is on top.
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.
pretty old fashioned almond and pear cake for those who love marzipan. great fall and winter holiday pie alternative.
Ingredients
- 3-4 very ripe organic pears
- 1 cup cake flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup sugar (grind it so it's fine in a Vitamix, or you could buy superfine/caster sugar)
- 7 ounces almond paste
- 1 cup organic unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 organic eggs
- powdered sugar
- unbleached parchment paper
- 9" springform pan
Instructions
- set out butter to soften. i leave it out overnight, or at least several hours in advance (this really helps esp. if you are using a simple electric mixer instead of a food processor like I do).
- set out eggs so they're room temperature.
- preheat the oven to 325° F. tear off a piece of parchment paper big enough to cover the bottom of the pan with a couple inches extra. butter the sides of a 9-inch springform pan, open the springform, line the bottom with parchment paper. Pull it taut, close the springform and butter the top of the parchment paper. dust the pan with flour, and set it on a baking sheet.
- peel the pears and cut them into thin slices from top to bottom. cover the bottom of the pan in a circles of pear slices. try to make the bottom most layer pretty.
- If you don't have caster or superfine sugar, blitz regular cane sugar in Vitamix (or other strong blender).
- using the electric hand mixer (or in a food processor), mix the sugar, almond & vanilla extracts, and almond paste until it's like sand.
- add the cubes of butter and eggs one at a time, mixing in between. mix until the batter is smooth and light. add the cake flour, salt, and baking powder, and fold in with a spatula. mix. the batter will be light, fluffy, and thin.
- pour batter over the pears, then bake the cake in the center of the oven for one hour. check it, and if needed, bake another 5-15 mins until the top is medium brown and the center has firmed up some.
- remove the cake from the oven & let it cool completely. remove the springform, lay a big serving plate on top, and flip it upside down so the pears are on top.
- sprinkle the sides with powdered sugar using a tea sieve and spoon.
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sarah says
11/15/2017 at 12:09 pmlooks delicious one of my fav,would love to try with your method
Maria Olson Goins says
04/30/2018 at 10:14 pmThank you!