I don’t like Pears, but I really wanted to make a cake with pears. So what’s a girl to do? Bake a Pear & Almond Coffee Cake of course. I had wanted to get this recipe out to you sooner but we had visitors over the weekend so time got away from me. I do now though have wonderful storage boxes to put all my baking books in. So sorting my books out distracted me away from the blog too, but this cake is perfect for Monday’s, the cake doesn’t take long at all to bake, it contains nothing fancy, so all the ingredients for it should hopefully be in your pantry and it will be baked and cooled slightly just in time for your afternoon cup of coffee.
Like I mentioned above, I really don’t like pears. They are often powdery and lacking in any real kind of flavour, well the ones I’ve tried had all tasted like this. Thing is, I got a really bad craving for some kind of pear cake. Autumn is in full force here in the UK at the minute and I can resist buying seasonal fruits, pears being one of them. I also can’t resist buying cookbooks. Last week I bought a Delia Smith book, perfectly entitled Delia’s Cakes. I flicked through the pages looking for a pear recipe and boom, this recipe sprang forward. It’s a homely, simple coffee cake that tastes amazing!
I love my mugs of coffee and I love to nibble on something sweet alongside this. Coffee Cake is just perfect for that, it’s the kind of cake that was meant to drunk with a cup of coffee, hence the name. These kind of cakes come in all shapes and sizes and my version that I’ve got for you today has pears and almond in, along with a thick and very crumbly streusel topping.
The streusel topping is very morish indeed. This version is made differently to your regular way where you rub the butter into the flour and sugar, instead the butter is melted them forked through the remaining ingredients. Paired with flour, flaked almonds and brown Demerara sugar, you’ll have a little clusters of sugary streusel with little almond pieces strewn throughout. It almost reminds me of a streusel granola. The cake itself is laced with almond in the form of ground almonds and a dash of almond extract. The pears are soft and juicy, lending a dash of sweetness to the damp cake beneath.
If almonds are your thing then this cake is so for you. Thinking out load, this cake would work marvelously with perhaps an Almond Latte, topped perhaps with a swirl of cream. Chilly weather calls for cake and coffee, don’t you think?
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Yields – One, 9 inch round cake.
- 110 grams Self-raising flour
- 1 teaspoon Baking powder
- 50 grams ( Unsalted butter, at room temp
- 50 grams Golden Caster sugar
- 50 grams Ground Almonds
- 1 Large Egg
- 1/4 tsp Pure Almond Extract
- Pinch of Maldon Sea Salt
- 3 tablespoons Milk
- 2 Pears, Peeled, cored and quartered
- 50 grams Unsalted butter, melted
- 75 grams Plain flour
- 50 grams Demerara Sugar
- 40 grams Flaked Almonds
- Pre-heat the oven to 180c (380F) and grease a round, 9 inch Springform tin, lining the bottom with parchment paper, set aside.
- Sift the flour and baking powder into the bowl of an electric mixer fitted with paddle attachment then add the butter, sugar, ground almonds, egg, almond extract, salt and the milk. Mix together until creamy and smooth.
- Scrape into the prepared cake tin and smooth the top over.
- Place the pears on top of the cake batter and make the streusel.
- In a small bowl, combine the flour and sugar and pour over the melted butter. Mix together with a fork then add the flaked almonds. Mix everything together then sprinkle all over the pears and cake batter.
- Bake for 40-45 minutes or until golden and a cake tester inserted into the centre comes out clean.
- Leave on a wire rack for 15 minutes before removing the outer ring to cool completely.
- Recipe adapted from Delia’s Cakes – Delia Smith
- This cake will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Store in a cool, dry place away from direct sunlight.