One of the best parts of this cake is how simple and delicious it is! It has the perfect amount of sweetness and spiced pears in every bite!
Recipe Credit: Well Seasoned
Buttery French Pear Cake with Almonds
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
French
Servings
8
Prep Time
25 minutes
Cook Time
45 minutes
Calories
294
Delicious and simple, yet refined enough to serve at a dinner party! This cake is a must try with the Rouge de Bordeaux flour!
Ingredients
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2 medium pears, peeled and cut into ½-inch dice
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½ cup unsalted butter (113g)
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1 cup Rouge de Bordeaux Flour (130g)
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1 tsp baking powder
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¼ tsp ground cinnamon
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¼ tsp kosher salt
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2 large eggs
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½ cup light brown sugar (105g)
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¼ cup granulated sugar (50g)
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2 Tbsp granulated sugar (25g), for sprinkling on top
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3 Tbsp whole milk
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1 tsp almond extract
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1 tsp pure vanilla extract or vanilla bean paste
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¼ cup sliced almonds (20g), optional
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Crème fraîche, homemade whipped cream, powdered sugar, or ice cream, for serving
Directions
Prepare the pan. Preheat an oven to 350°F (180°C) with a rack set in the middle. Line a 9-inch round cake or spring-form pan with parchment paper, then coat the sides with baking spray.
If you haven’t already, peel and dice the pears. Set aside.
Melt butter. Place ½ cup (113g) butter in a saucepan set over medium heat. Warm until melted, then set aside.
Mix the dry ingredients. In a medium mixing bowl, whisk together 1 cup (130g) Rouge de Bordeaux flour, 1 tsp baking powder, ¼ tsp cinnamon, and ¼ tsp kosher salt.
Mix the wet ingredients. In a larger mixing bowl, whisk together 2 eggs, ½ cup (105g) brown sugar and ¼ cup white sugar until the mixture is pale yellow and ribbons form, about 2-3 minutes. I like to use a hand mixer for this, but you can whisk by hand if preferred. Add half of the melted butter, 3 Tbsp whole milk, 1 tsp almond extract, and 1 tsp vanilla extract or paste, then mix until well combined.
Add dry ingredients. Pour half of the flour mixture in all at once, whisk well, then repeat with the remaining melted butter and flour. There should be no lumps.
Fold in the pears. Add the diced pears, then use a spatula to gently fold into the cake batter. Transfer to the prepared baking dish, then smooth out the top. Sprinkle with the remaining 2 Tbsp (25g) granulated sugar and ¼ cup (20g) sliced almonds, if using.
Bake the cake. Transfer to the preheated oven, then bake for 42-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool slightly, then serve! Allow the cake to cool in the pan for 10 minutes before carefully inverting onto a cake platter or tray. I like to serve it warm with a scoop of cool, crème fraîche. It’s just as delicious with whipped cream or ice cream!