Have you ever tried baking with pears? If not, then you must! Very soon… 🙂 My first attempt was this delicious crisp, but somehow I never went beyond it until this recipe occurred. The recipe appeared in one of the Friday magazines. I have this feeling – that if a recipe catches my fancy, then I think about it every time – in my walk, in my talk, even in between my sleeping! This continues till I finally decide to bake it, irrespective of how long it takes for me to do so! This recipe tormented me for so long till I finally bought some pears only for making this cake. The kids and I love the soft pear, which literally melt in the mouth. If we buy the hard pears, it languishes in the fridge. But umma and mattamma (my grandmother) loves them, so whenever they get their fruits, they will buy the hard pear and come. I would only eat them if one of them are ready to peel it and give. 😀
This cake is buttery, and the intermittent flavors of the melting pear and the almonds is really good. I was really not sure whether I would like this but it was so similar to having an apple cake. I was glad that the whole family enjoyed big slices of it over tea. I actually saved up a slice of this to have as breakfast the next day morning. 😉 Since pears have slowly started to come into season, I really suggest you all to try this recipe with whatever is available – you will definitely not regret! Other pear recipes on the blog happens to be only smoothies… 😉
I am hoping I can try some new bakes this season, InShaAllah… 🙂
Pear Almond Cake
- 180 gm butter softened
- 150 gm sugar
- 3 eggs
- 200 gm all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- 500 gm fresh pears peeled and chopped
- 100 gm almonds
- Preheat oven to 180 degrees. Grease and flour a 9 inch pan.
- Beat butter and sugar till creamy.
- Add one egg at a time and beat till combined.
- Sift all the dry ingredients into the egg mixture and beat till all moist.
- Add in the pear and almonds and fold in. The batter would be very thick.
- Spread into the pan. Bake for 50 to 60 minutes till a skewer comes out clean.
- Cool in the pan for 10 minutes before flipping onto a cooling rack.