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Roasted Pear and Almond Cake

This cake features roasted pears that become tender and caramelized, layered into a moist batter to create a tender crumb with a subtle fruitiness. Toasted almonds on top add crunch and depth of flavor, resulting in an elegant dessert with a rustic charm. The final appearance is a golden-brown cake with a slightly charred fruit layer and a crispy topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ripe pears preferably firm and sweet
  • 1 cup sliced almonds for topping
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Equipment

  • Baking sheet
  • Mixing bowls
  • Hand whisk
  • Spatula
  • Cake pan
  • Toaster or skillet

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Slice the pears in half, remove the cores, and place them cut-side down on the prepared sheet. Roast in the oven until they are golden and caramelized, about 20-25 minutes, until you can smell their sweet aroma and they start to char slightly around the edges.
  2. While the pears are roasting, prepare the cake batter by whisking together the flour, baking powder, and salt in a bowl. In a separate large bowl, beat the eggs with sugar until the mixture is smooth and slightly pale. Pour in the melted butter and vanilla extract, then stir until fully combined.
  3. Gently fold the dry ingredients into the wet mixture, mixing just until the batter is smooth and no streaks remain. You want a thick but pourable batter that will spread evenly in the pan.
  4. Once the pears are roasted and cooled slightly, slice them into thin pieces or chunks. Gently fold the roasted pear pieces into the batter to evenly distribute their sweet, caramelized flavor throughout.
  5. Pour the batter into a greased 9-inch round cake pan, smoothing the top with a spatula. Sprinkle the toasted sliced almonds evenly over the surface to create a crunchy topping.
  6. Bake in the preheated oven for about 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges will be slightly risen and fragrant with toasted almond aroma.
  7. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. This helps prevent tearing and allows the crumbs to set.
  8. Serve the cake warm or at room temperature, slicing to reveal tender roasted pears and crunchy topping. Enjoy as a comforting dessert that celebrates seasonal flavors.

Notes

You can substitute chopped hazelnuts or walnuts for a different nut flavor. For added sweetness, drizzle honey over the slices before serving.