Pear, Dulce de Leche and Almond Cake
Seasonal pears and silky dulce de leche make for a pretty stellar combo in this fall-themed cake. Pear-fection is what we like to call it..! Forgive us, we're always down for a good pun.
The key to this cake is looking for pears that are ripe but still firm so they hold their shape nicely when you nestle them in the cake batter. Other than that, there's not much fussing about needed. The extra dulce de leche drizzle at the very end is optional... but quite highly recommended. You'll get the best results by warming it up in the microwave for a few seconds before drizzling.
WHAT YOU'LL NEED • 6 tbsp unsalted butter, softened
• 1/2 cup + 1/4 cup packed brown sugar (divided)
• 2 eggs
• 1 organic lemon, zested
• 1 tsp vanilla extract
• 1 cup almond meal
• 1/4 tsp baking powder
• Pinch salt
• 2 small Bartlett pears, firm but ripe • 2 tbsp dulce de leche (+ extra to garnish)
In large bowl, beat together butter and sugar until light and fluffy. Beat in eggs, one a time until just combined. Beat in lemon zest, vanilla, almond meal, baking powder and salt until just combined.
Transfer to greased 13-3/4″ x 4-1/4″ rectangular tart pan with removable bottom, evening top. Dollop dulce de leche on top of batter. Using knife, swirl into batter.
Peel pears and half them lengthwise. Core and remove stems; slice them lengthwise again to form quarters. In small bowl, toss remaining 1/4 cup brown sugar with pears until well coated. Nestle pears on top of cake batter, cores facing down.
Bake in 325°F oven, until cake springs back when touched and pears are tender, about 35 minutes. Remove to cooling rack. Drizzle with extra dulce de leche, if using.