Almond + Pear Spice Cake
Suitable for any occasion (or just because), the balanced flavors of almond, pear, and the star spice - cardamom - combined with a soft and pillow-like crumb make this cake one of my favorites. It isn’t overly sweet, so it’s lovely dusted with some powdered sugar, or served with fresh cream or even yogurt. It’s perfect for chilly autumn days and served alongside a cup of joe and some Norah Jones.
Almond + Pear Spice Cake
serves 8 | dairy-free
Prep Time: 10 minutes
Bake Time: 25-30 minutes
Total Time: 35-40 minutes
Ingredients:
1-1/4 cups all purpose flour, spooned and leveled
1/2 cup almond flour, spooned and leveled
1/4 cup organic cane sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground ginger
pinch of nutmeg
3/4 cup + 2 tbsp milk
1/3 cup pear sauce*
1/4 cup safflower oil*
1 tsp vanilla
1 pear, cored and sliced
almonds, slivered or sliced
Method:
Position rack in middle of oven. Set oven to 350 degrees F. Grease a 9” diameter round cake pan.
In a medium sized mixing bowl, add flours (sifted), sugar, baking powder, salt, baking soda, and spices. Whisk to combine.
In a separate bowl, mix together milk, pear sauce, safflower oil, and vanilla until thoroughly combined.
Slowly add wet ingredients to dry. Mix until just combined, taking care not to overmix.
Spoon batter into cake pan and smooth top of cake. Arrange and set sliced pear on batter. Sprinkle almonds on cake.
Bake for 25-30. minutes, or until a knife inserted comes out clean.
Notes:
If making pear sauce, peel, core, and roughly chop 2 pears. Add to saucepan with about 1/4 cup water and simmer on low to medium heat for about 15 minutes or until pears are tender. Remove from heat. Use a fork to mash, or alternatively, use an immersion blender to purée.
Any neutral oil will work, just make sure it is suitable for high heat cooking & baking.
Canned or fresh pears will do!