Spiced Pear and Almond Cake with Cardamom

A moist and buttery cake featuring spiced pears, almonds, and warm cardamom, perfect for a cozy dessert.

Prep Time

20 minutes

Total Time

65 minutes

Calories

475 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.94/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsAll-Purpose Flour

£0.30

2teaspoonsBaking Powder

£0.10

0.3teaspoonSalt

£0.01

1teaspoonGround Cardamom

£0.25

1cupUnsalted Butter(Softened)

£2.50

1cupGranulated Sugar

£0.50

0.5cupBrown Sugar(Packed)

£0.25

2Large Eggs(Room temperature)

£0.60

1teaspoonVanilla Extract

£0.15

0.5cupMilk

£0.20

2Pears(Firm but ripe, peeled, cored, and sliced)

£0.80

1tablespoonLemon Juice

£0.05

0.5teaspoonCinnamon

£0.05

0.3teaspoonAlmond Extract

£0.10

0.5cupSliced Almonds

£1.50

2tablespoonsPowdered Sugar(For dusting (optional))

£0.15

Total Cost

£7.51

£0.94 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2.
In a medium bowl, whisk together flour, baking powder, salt, and cardamom.
3.
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4.
Beat in the eggs one at a time, then stir in the vanilla extract and almond extract.
5.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6.
In a small bowl, toss the sliced pears with lemon juice and cinnamon.
7.
Pour half of the batter into the prepared pan. Arrange half of the spiced pear slices over the batter, followed by half of the sliced almonds.
8.
Pour the remaining batter over the pears and almonds. Arrange the remaining pear slices on top, followed by the remaining almonds.
9.
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
10.
Let the cake cool in the pan for 10 minutes before releasing it from the springform pan. Transfer to a wire rack to cool completely.
11.
Dust with powdered sugar before serving, if desired.

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My Notes

Nutrition Information

Nutrition per serving (150g)

475 kcal / 1987 kJ

Carbs

54g

21% of RDA

Fat

27g

39% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

30 g

33% of RDA

Sodium

190 mg

8% of RDA

Saturated Fat

16 g

80% of RDA

Chef's Tips

For a richer flavor, use brown butter instead of softened butter.

Toast the almonds before adding them to the cake for a nuttier flavor.

Store leftovers in an airtight container at room temperature for up to 3 days.

Cooking Equipment

Oven

9-inch Springform Pan

Mixing Bowls

Electric Mixer

Wine Pairings

No wine pairing suggestions available for this recipe.

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Spiced Pear and Almond Cake with Cardamom

Ingredients

Instructions