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Pear Almond cake

13 years ago

I had a slice of most amazing pear almond cake at our local German bakery. I complimented the lady and kindly asked for the recipe. She smiled and spoke rapidly in German which the girl at the cash register translated as it is hard to explain the recipe and I should come every tuesday when they usually bake the cake.

So.. Does anyone have a recipe to share? I have some nice Seckel pears

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Comments (12)

diinohio
13 years ago
It sounds delicious, I don't have a recipe but I would take "it is hard to explain the recipe and I should come every Tuesday" as an invitation to come and watch her make this cake! (Somewhat kidding).

Di
sally2_gw
13 years ago
Ask what time to be there! It'll probably be 4:00 a.m., lol.

Sally
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User
13 years ago
Sally is probably right. BUT, if the cake is that good, I'd be setting the alarm for 3:00 next Tuesday.

Ann
sally2_gw
13 years ago
Here's a recipe from Lpinkmountain (I'm pretty sure it's from her) for Pear Ginger Coffee Cake. I know it's not the same thing you had, but it's really good.

Pear Ginger Coffee Cake

Cake:

1/2 Cup Shortening
1/2 tsp. salt
1 1/2 Cups brown sugar, packed
1 egg
2 tsp. Pure Vanilla Extract
1 tsp. baking soda
1 Cup Buttermilk
2 cups flour, sifted
1 1/2 Cups pears, peeled and diced into 1/4 to 1/2 inch cubes

Topping:

1/4 Cup Cinnamon Sugar
2 TBLSP. Crystallized Ginger, finely chopped

Preheat oven to 350 degrees. Grease a 9x13 glass pan and set aside.

Stir the baking soda into the buttermilk and set aside. Cream the shortening, salt, and brown sugar until light and fluffy. Add the egg and vanilla; mix well. Alternately add the buttermilk mixture and flour mixture into the mixing bowl, beating well after each addition. Fold in the pears and pour into the greased pan.

Mix together the cinnamon sugar and chopped crystallized ginger. Sprinkle evenly over the top of the cake. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Sally
gwlolo
Original Author
13 years ago
LOL :)
The cake was not too fluffy and seemed to be make entirely of almond flour. The pears were in big chunks.. Half or quartered.. I did tell DH that I was pretty sure I could figure out the recipe and recreate it.."..someone in gardenweb cooking forum is sure to have nailed it" I hope it is not a case of pride cometh before the fall :)
wizardnm
13 years ago
Check out the one on this blog... sounds good to me.

Nancy

Here is a link that might be useful: Pear Almond Cake
cookie8
13 years ago
Since I haven't baked in awhile you got me interested. My youngest and I can't have gluten so here is a link I found for an almond pear cake that uses almond flour. I also used half the sugar as I usually do. I will let you know how it turns out in a few hours. It looks pretty and the batter had a nice taste.

Here is a link that might be useful: http://simplygluten-free.com/blog/2010/09/pear-almond-cake.html
bbstx
13 years ago
I just ran across this recipe last week. I'm going to test it in a few minutes. It may be close to what you are looking for.

If it turns out, I'll let you know. I'm sure some of the wonderful cooks on this forum can figure out how to add pears to the recipe.

POUND CAKE
1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
5 eggs
1 teaspoon lemon or orange extract, optional
1-2 teaspoons vanilla
6 1/2 ounces almond flour (1 1/2 cups plus 2 tablespoons)
1 teaspoon baking powder
1/8 teaspoon salt
Lemon or orange zest, optional

Beat the butter, cream cheese and Splenda with an electric mixer until smooth. Add the remaining ingredients and beat well. The mixture should look like thick cake batter. Pour into a greased 9-inch round cake pan. Bake at 350Ã¯Â¿Â½ 50-55 minutes. I suggest checking the cake after 40 minutes or so because mine was done in less than 45 minutes. The cake will be golden brown and firm to the touch when done.

Makes 8 servings
Can be frozen

Here is a link that might be useful: Pound Cake
gwlolo
Original Author
13 years ago
Nancy - that recipe looks lovely. The look is similar the cake I had.. quite dense with chunks of pear. Interesting how she grinds up the pears.. I think I will try this..

The glutenfree recipe looks great but 8 eggs!! Will it not taste too eggy?
cookie8
13 years ago
We just ate it and loved it - even the kids. It was far from light. I also pureed the pears after cooking them to add to the batter. I'm sure chunks would work out well but since there were pieces on top, I wanted a smoother inside. It is very "adult" tasting too, if that makes sense? I didn't find it eggy tasting and couldn't imagine it with the full amount of sugar as the pears added a lot of sweetness. I also doubled or tripled the vanilla too.
bbstx
13 years ago
We just had pieces of the "pound cake" recipe I posted above. I liked it. DH is not a fan of the texture of almond meal, so he was lukewarm. Mind you, he ate the whole piece I served him, but he said all things considered, he would rather have regular pound cake.

I did not add the lemon or orange extract or peel, but I did stub my toe when adding the vanilla extract. I probably ended up with 2x the vanilla called for. Since I am a vanillaholic, I wasn't distressed.

To test for doneness, I used my Thermapen. It was 201 degrees when I took it out of the oven. I thought that was perfect. The cake was moist but not under-done.
diinohio
13 years ago
Lol bbstx!

Di

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