Hello Fall: Almond Pear Cake with Rosemary & Honey
I have been traveling in Italy and France for the past 6 weeks with cooking groups, but I didn't forget you.
I left in summer, and came home to fall. Leaves are turning, there's a chill in the air and it's time to get cozy again. I haven't even put my summer clothes away!!!
I made this gorgeous pear cake with Bosc pears and let me tell you, it's a winner. If I were you, I would make this as soon as possible, while beautiful pears are in season.
I made up the recipe and it needs no tweaking.
We loved it warm, and if you must, a little creme fraiche or vanilla ice cream would be lovely along side a slice.
You can use a 9" springform cake pan, or a 9" pie dish.
Best Almond Pear Cake w/ Rosemary & Honey:
2 Bosc pears, sliced down the middle and cored (you will have 4 halves)
1 cup sugar
zest of a lemon
big sprig of rosemary, needles chopped
8 tbsp butter, softened (1/2 cup)
2 eggs
1/2 tsp almond extract
1 tsp vanilla
1 cup flour
1/2 cup almond flour
2 tsp baking powder
1/2 cup sour cream
Toppings:
sliced almonds
lemon juice, cinnamon and sugar for the top
warm honey for brushing
Grease a 9" springform pan or pie dish (I line my baking tins w/ parchment paper).
Mix the sugar w/ rosemary and lemon zest to make a wet sand consistency.
Add in the softened butter, extracts and eggs. Mix well.
Next, add in the dry ingredients and make a batter, adding in the sour cream last.
Pour into the prepared pan.
Core the pears and if large, slice again in half. You can arrange the pears anyway you like.
Lay the cut pears on top of the batter, and sprinkle the sliced almonds around the batter.
Squeeze some lemon juice over the fruit and sprinkle w/ turbinado sugar and cinnamon.
Bake 350F for 45 minutes.
In a microwave safe dish, warm some honey for about 20 seconds.
Brush w/ a pastry brush all over the cake while still warm.
Brush w/ a pastry brush all over the cake while still warm.
Unmold and serve.
I LOVE THIS CAKE!
Sorry I have neglected you.
xoxo
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