This Pear Almond Cake is light and has a hint of Marzipan taste that surely will be a hit with friends and family. I have to share a funny story with you. When I go grocery shopping with hubby, I am usually whisk through the aisles like it is some sort of race. I think hubby does not want me to linger and fill the basket with stuff that's not exactly necessary. That's why on a lazy Sunday morning, at 7am I escaped and leisurely wondered through the aisles of my local grocery store. I discovered so many interesting things, among them a magazine called Bake From Scratch #thebakefeed. OMG I was standing in the aisle drooling - really! The photos of the baked good were amazing and when I spotted Tartine Bakery recipes the deal was sealed and the magazine, which was the price of a paperback book, came home. Since when are magazines so expensive? Did I miss something?! Anyhow before I bought it I also went back and picked up all the ingredients needed to make the Pear Almond cake.
Hubby does not know that this is a rather expensive cake, but it is an Artisan cake for sure :)
Now to the recipe....
1 cup (227 grams) butter, softened
1 1/2 cups (278 grams) granulated sugar (I used 1 cup and it was enough)
3 large eggs
2 cups (140 grams) all-purpose flour
1/4 tsp (0.5 gram) salt
1/3 cup whole milk
1/2 tsp almond extract ( I thought it could do with 1 tsp)
1/2 tsp vanilla extract
1 large read pear, cut into 12 thin slices
1/2 cup sliced almonds
1. Preheat oven to 350 F. Grease a 9-inch cast-iron skillet
2. In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3-4 minutes, stopping from time to time to scrape off sides of bowl.
3. Add the eggs one at a time, mixing until combined after each addition.
4. In a small bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture and add in milk slowly as well. Alternate a bit of flour mix, a bit of milk and beat until all is combined.
5. Add in almond extract and vanilla.
6. Spoon the batter into the greased pan.
7. Cut the pears into thin slices and place them in a pinwheel fashion over the batter.
8. Bake until lightly browned, about 20 minutes.
9. Remove cake and sprinkle almonds over the top and bake for another 10 minutes or until a wooden pick inserted in the cake comes out clean.
10. Let the cake cool in the pan for 15 minutes.
11. Sprinkle confectioners sugar over the top and serve warm.