Ingredients

For the Cake:

  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (80g) almond flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • ¾ cup (180ml) buttermilk, at room temperature
  • 2 medium ripe but firm pears (such as Bosc or Anjou), peeled, cored, and diced (about 1 ½ cups)

For the Topping:

  • ¼ cup (25g) sliced almonds
  • 1 tablespoon granulated sugar
  • ½ teaspoon ground cinnamon

For Serving (Optional):

  • Powdered sugar, for dusting
  • Whipped cream or vanilla ice cream

Equipment

  • 9-inch (23cm) round cake pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Electric mixer (hand or stand)
  • Rubber spatula
  • Cooling rack

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. Cream Butter and Sugars: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
  4. Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
  5. Combine Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients (flour mixture, buttermilk, flour mixture, buttermilk, flour mixture). Mix until just combined, being careful not to overmix.
  6. Fold in Pears: Gently fold in the diced pears with a rubber spatula until evenly distributed.
  7. Prepare the Batter for Baking: Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Add Topping: In a small bowl, mix the sliced almonds, granulated sugar, and cinnamon. Sprinkle this mixture evenly over the batter.
  9. Bake the Cake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil during the last 10 minutes.
  10. Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  11. Serve: Dust with powdered sugar before serving, if desired. Serve with whipped cream or vanilla ice cream for an extra treat.

Tips

  • Pear Selection: Choose pears that are ripe but still firm to hold their shape during baking.
  • Storage: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze for up to 3 months; thaw overnight in the refrigerator before serving.
  • Substitutions: Replace almond flour with additional all-purpose flour if needed, though this will alter the nutty flavor. Use milk with 1 teaspoon of lemon juice or vinegar as a buttermilk substitute.

Nutritional Information (Approximate, per slice, based on 10 servings)

  • Calories: 320 kcal
  • Fat: 16g
  • Carbohydrates: 40g
  • Protein: 5g

Enjoy your Spiced Pear Almond Cake!