crackly almond pear cake

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I adore simple cakes that pair well with tea. Lemon pound cake, cinnamon tea cake, vanilla cupcakes, and this crackly almond pear cake are at the very top of that list. Desserts don’t have to be complex to make good teatime fare. In fact, I have found the exact opposite to be true. Take the humble butter shortbread or cream scone, for instance. I can’t think ofย  better treats to nibble with tea. This dessert was inspired by this idea. Sometimes less really is more. Happy TeaTime Tuesday, Tea Lovers!

ps… this works well with apples too!

serves 12

2 cups all-purpose flour

1 and 1/2 cups brown sugar

3/4 cup cold butter, cut into small pieces

1/2 teaspoon salt

3/4 cup whole milk

2 large eggs

3 Tablespoons all-purpose flour

zest of one orange

1 Tablespoon baking powder

1 teaspoon pure almond extract

2 cups pears, (peeled, cored and cut into 1/2 inch chunks)

1 large egg white

2 Tablespoons sugar

Butter a 9-inch springform pan. Blend 2 cups flour, 1 and 1/2 cups brown sugar, butter and salt until crumbly. Press one cup of this mixture into the bottom or the prepared springform pan so it goes up the sides 1/2 inch. Mix milk, eggs, 2 Tablespoons flour, orange zest, baking powder and almond extract. Stir remaining crumb mixture into milk mixture until just combined. Fold in pears. Pour into pan. Beat egg white with mixer until foamy. Add the 2 Tablespoons sugar. Beat until soft peaks form. Spread over cake batter. Bake at 350 degrees F for about one hour, or until a toothpick or wooden skewer come clean when inserted in center of cake. Cool for 30 minutes on a wire rack. Remove sides of pan. Finish cooling. Remove cake to a cake plate with a cover.



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  12 comments for “crackly almond pear cake

  1. October 9, 2012 at 3:52 pm

    It’s not very often I see anything with pears in it. I am pinning this so I can try it.

    • Melissa
      October 9, 2012 at 5:21 pm

      thanks for visiting Angie ๐Ÿ™‚ enjoy.

  2. October 10, 2012 at 7:47 pm

    I have pears ready to go! Making this tomorrow, I am so excited! nettie

    • Melissa
      October 11, 2012 at 1:06 am

      Hi Nettie! This is one of my favorite cakes. So beautiful this time of year…and there’s just something addictive about a crunchy shortbread crust under a moist cake. ๐Ÿ™‚ enjoy!

  3. September 11, 2013 at 11:40 am

    I’m in LOVE LOVE LOVE!! Will trade rosemary for cake!! xoxo

    • Melissa
      September 11, 2013 at 12:07 pm

      Hello sweetie Alweeeeee!!!! You’ve got yourself a deal! ๐Ÿ˜‰ xoxoxo

  4. pamela
    November 16, 2013 at 11:48 pm

    This took a little longer to cook in my oven, but wow! Cake is delicious with three different textures! Thank you!

    • Melissa
      November 16, 2013 at 11:56 pm

      so pleased you like it, Pamela! it’s one of my favorites! XOXO and thanks for commenting ๐Ÿ™‚

  5. DinaB
    October 4, 2014 at 12:47 pm

    I noticed this and am going to give it a whirl. Looks Yummy. Melissa, Do You have a recipe for Cream Scones? I miss them at teatime. Thank YOU!

    • Melissa
      October 4, 2014 at 1:02 pm

      Hi Dina! ๐Ÿ™‚ Enjoy the cake, and yes… here’s my recipe for Cream Scones! My recipe calls for half and half or buttermilk, but you can certainly use cream instead. Hope you love them as much as I do. Thanks so much for stopping by. xoxoxo ~M

  6. cee
    February 24, 2016 at 2:12 pm

    Do you think canned pears would work, or are they too watery?

    • Melissa
      February 25, 2016 at 3:19 pm

      Hello Cee ๐Ÿ™‚
      I’ve never tried using canned pears in this recipe. If you do, I would suggest draining them very well and patting them dry with a paper towel first. Hope that helps! XO ~M

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