Description
A tender, moist cake infused with sweet pears and nutty almond flour. Perfect for autumn, this rustic dessert balances fruity juiciness with a crumbly texture and a touch of toasted almond crunch.
Ingredients
2 cups all-purpose flour
1/2 cup almond flour
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup Greek yogurt
3 medium pears, peeled and cubed
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sliced almonds (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking dish
In a large bowl, cream butter and sugar until fluffy
Add eggs one at a time, mixing well after each addition
Stir in Greek yogurt
In a separate bowl, whisk all-purpose flour, almond flour, baking powder, and salt
Gradually add dry ingredients to wet ingredients, mixing until combined
Fold in pear cubes
Spread batter into prepared pan
Sprinkle sliced almonds on top
Bake 45-50 minutes until golden and toothpick inserted into center comes out clean
Cool completely before serving, optionally dust with powdered sugar
Notes
Use room-temperature butter and eggs for optimal creaming
Greek yogurt adds moisture and subtle tang
Add 1/2 tsp cinnamon to dry ingredients for extra warmth
Alternatively, make as individual mufflets for 25-30 minute baking
Store in airtight container at room temperature for 3 days or freeze slices
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg