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.
- 3/4cupalmond flour
- 7tablespoonsall-purpose flour
- 1/2teaspoonbaking powder
- 9tablespoonsgranulated sugar
- 3wholemedium pearspeeled, halved and cored
- 3/4cupsliced almonds
- powdered sugaras needed for dusting the top
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.
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!