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🧾 Ingredients
For the Cake:
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional but recommended)
- 1 cup (100g) almond flour (or finely ground blanched almonds)
- ¾ cup (95g) all-purpose flour (or use gluten-free 1:1 flour)
- 1 tsp baking powder
- ¼ tsp salt
- 2–3 medium ripe but firm pears, peeled, cored, and sliced thin
- Optional: 2 tbsp flaked almonds for topping
Optional Glaze or Topping:
- 1 tbsp apricot jam or honey, warmed
- Dusting of powdered sugar
👩🍳 Instructions
1. Preheat & Prepare Pan:
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch or 9-inch round cake pan with parchment.
2. Cream the Butter & Sugar:
- In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
3. Add Eggs & Extracts:
- Beat in eggs one at a time.
- Add vanilla and almond extract. The mixture may look slightly curdled — that’s fine.
4. Mix Dry Ingredients:
- In a separate bowl, whisk almond flour, AP flour, baking powder, and salt.
5. Combine:
- Fold dry ingredients into the wet mixture until just combined. Do not overmix.
6. Assemble:
- Spread batter evenly in the prepared pan.
- Arrange sliced pears in a spiral or fan pattern over the top (lightly pressing them in).
- Sprinkle flaked almonds on top (if using).
7. Bake:
- Bake for 35–45 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
8. Finish:
- While warm, brush with apricot jam or honey for a glossy finish.
- Dust with powdered sugar just before serving (optional).
🍴 Serving Suggestions:
- Serve warm or room temp with:
- Whipped cream
- Mascarpone or crème fraîche
- A drizzle of honey or caramel
- A scoop of vanilla or almond ice cream
🧊 Storage:
- Keeps well at room temp for 2 days or refrigerated for up to 5 days.
- Freezes beautifully — wrap slices tightly.
