Pear Almond Cake

Ingredients

• 2 pounds ripe pears, peeled, cored and sliced
• 1 lemon
• 10 tablespoons butter at room temperature
• 1 cup sugar
• 2 eggs
• 1 cup flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon almond extract
• ½ cup sliced almonds
• 1 cup heavy cream, whipped

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    669 calories; 39 grams fat; 22 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 76 grams carbohydrates; 6 grams dietary fiber; 49 grams sugars; 7 grams protein; 167 milligrams cholesterol; 267 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 – 8 servings

Preparation

1. Preheat oven to 350 degrees.
2. Butter and flour 9-inch springform cake pan.
3. Toss pears with juice of half a lemon and set aside.
4. Cream 8 tablespoons of butter with 3/4 cup of sugar. Beat in eggs, 1 at a time. Sift flour, baking powder and salt together and add to batter, stirring lightly. Add remaining lemon juice and almond extract.
5. Spread batter in prepared pan and cover with sliced pears, arranging decoratively if you wish. Dot with 1 tablespoon of remaining butter. Sprinkle with 1 tablespoon sugar and scatter almonds on top. Sprinkle with remaining sugar and dot with remaining butter. Bake for 1 hour. Allow to cool slightly before removing sides of pan. Serve at room temperature with whipped cream.

1 hour 15 minutes