I’ve been really trying to be healthier lately, but sometimes a woman just needs her cake. My Nana Lulu would make classic Italian almond cake so often for dessert after family dinners. I loved them so much because they were not overly decadent or sweet after a huge dinner. To me, they make a great cake for summer because they are so light and airy. So this week I made a version of my Nana’s cake with this Italian pear almond cake. It really was mostly pear with a little bit of cake so I didn’t feel so guilty!
That was all there was to making this incredible and simple Italian pear almond cake! Once it cooled, I just sprinkled lots of powdered sugar on top for a nice finishing touch. Then I enjoyed a big old slice with a coffee and I was one happy woman. It really brought me back to dinners at my Nana’s with her wonderful almond cake. I hope you all love it too! xoxo
This is such a simple and amazing classic Italian pear almond cake that is just made for enjoying with a good cappuccino.
- 9 tablespoons butter
- 3/4 cup almond flour
- 7 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
- 9 tablespoons granulated sugar
- 2 whole eggs
- 3 whole medium pears peeled, halved and cored
- 3/4 cup sliced almonds
- powdered sugar as needed for dusting the top
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Pre-heat the oven to 375 and get out a 9 inch springform pan. Spray it very liberally with cooking spray. Then get out a small pot and get the butter in it. Heat it up on the stove over medium heat and let it gently bubble and sizzle until it becomes nutty smelling and golden brown. Set it aside to cool. While it cools whisk the almond flour, all-purpose flour, baking powder, cinnamon and salt together in a bowl. Then set up a stand mixer and beat the cooled brown butter and sugar together with the paddle attachment. Add each egg one at a time. Finally, turn the speed to low and slowly add in the dry ingredients.
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Transfer the batter into the prepared pan and lay the pear halves face down on top of the batter. Bake the cake for 25 minutes to get it partly baked, then take it out and sprinkled the sliced almonds on top. Return it to the oven to completely bake through and toast the almonds for another 30-35 minutes, until a toothpick comes out cleanly from the cake. Let it cool for at least 30 minutes, then run a knife gently around the edge to make sure it is completely loosened from the side of the pan. Release the latch and let the cake continue to cool completely. Sprinkle the top with powdered sugar, then slice and serve with great coffee or cappuccino!
I relate so hard, “trying to be healthier but needing cake.” That sums up my life in one sentence.
Haha, yep!! It’s my life story for sure ;-).
This looks so unbelievably moist and flavorful. What awesome flavors!
Thank you very much!!
Liquid gold is the perfect description. That looks so amazing! I’m pinning this for later 🙂
Thank you so much, I hope you enjoy it!!
This cake looks and sounds incredible! I can just imagine the wonderful smells in the kitchen while it bakes.
It really smells incredible! Thanks very much :-).
I have never been a big pear fan but this sounds delicious! And it’s so pretty. The perfect dessert to bring to a summer party.
Thank you so much!!
That cake looks incredible, I love the “crumbled” almonds on top!
Thank you so much!! Yes, I just love the crunch they add to the cake :-).
Has anyone actually made this? I followed the directions without diddling around with them, and found the cake was pretty much done at 25 minutes when I went to put the almonds on. The additional 25-30 minutes would have burned it to a crisp. Trying to figure out what went wrong for me. Thanks!
Hi, that’s strange. I tested it twice and it needed that amount of time for the toothpick to come out cleanly. It might be that the pan you used was a little bigger? Then it would not have been as thick and cooked through more quickly. The only other thing I can think of is that perhaps you have a convection oven, which would have cooked it much more quickly? It might be that my oven is not as strong as yours too. I hope it still came out even though it baked more quickly than indicated.
I agree with Dee Pache in regards to the before time. Wish I could post a photo. My cake was done with a toothpick coming out clean from the center after the first 25 minutes. Unfortunately, now the almonds are just sitting on top and not sinking slightly into the cake to help them stay put. We’ll eat this tonight and I’ll comment on the flavor; it smells delicious! Next time we’ll cook for 15 minutes then sprinkle the almonds and finish it out for the remaining 10 mins.
I read all comments and am only commenting here as I followed some advice and I watched carefully on the baking timing and adding the almonds. I have a 9″ spring form pan, and a gas oven and I use conventional oven setting at 375 (For convection cooking, you would typically lower the temp at least 25 degrees, so if you were using convection, this could cause your cake to cook more rapidly if you had it at 375). I made this cake twice in one day for a party. The first time I checked it at 15 minutes. It was not even remotely done or ready for almonds so I waited another 10 minutes, and then added. I also checked a couple more times as I was worried about over baking. The cake took the required time as stated in the recipe.
The second cake I baked exactly as recipe read, and it turned out perfectly and a little fluffier since the oven wasn’t opened and closed so much. Both cakes were delicious and beautiful.
So glad it turned out well for you!! Thanks so much for the feedback.