Pear and Almond Crunch Cake
Gluten Free, Low Carbs, Yeast Free
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Blanched Almond Flour | 200 gr | 2 cups | ||
| Potato Starch | 30 gr | 1/4 cup | ||
| Light Brown Sugar | 60 gr | 1/3 cup | ||
| Baking Powder | 10 gr | 1 tablespoon | ||
| Vanilla Extract | 6 ml | 1 teaspoon | ||
| Eggs, room temperature divided | 3 | 3 | ||
| Butter, room temperature | 55 gr | 4 tablespoons | ||
| Greek Yogurt | 235 ml | 1 cup | ||
| Salt | 2 gr | 1/4 teaspoon |
Optional Ingredients for the Crumb Topping:
| 25g / 1/4 cup Almond Flour | |
| 40 gr / 3 tbsp Light Brown Sugar | |
| 55 gr / 4 tablespoons Butter, cold and cubed | |
| 6 gr / 1 tsp Cinnamon | |
| 25 gr / 3 tablespoons slivered Almonds | |
| 1 large Pear, peeled, cut in quarters and sliced |
Ingredients for Filling:
| 1 large Pear (or 2 medium), peeled, cored, and sliced | |
| ½ teaspoon Ground Cinnamon | |
| 1 tablespoon Brown Sugar |
Steps:
Preheat the oven to 375°F/190° C. Line the bottom of an 8-inch /20 cm cake pan with parchment paper. Preheat the oven to 375°F/190° C. Line the bottom of an 8-inch /20 cm cake pan with parchment paper.
To prepare the crumble topping, combine Almond Flour, Butter, Cinnamon, and Brown Sugar in a medium bowl. Use a fork or your fingers to work the butter into the dry ingredients until the mixture is crumbly. Set it aside. To prepare the crumble topping, combine Almond Flour, Butter, Cinnamon, and Brown Sugar in a medium bowl. Use a fork or your fingers to work the butter into the dry ingredients until the mixture is crumbly. Set it aside.
To prepare the pear filling, place the sliced Pears in a small bowl and mix in the Cinnamon and Brown Sugar. Set aside. To prepare the pear filling, place the sliced Pears in a small bowl and mix in the Cinnamon and Brown Sugar. Set aside.
To prepare the cake batter, combine the Butter and Sugar in a large mixing bowl and beat with a hand mixer until creamy. Add the Egg yolks, Vanilla Extract, and Yogurt, and continue mixing until smooth. Then, add the Almond Flour, Potato Starch, Baking Powder, and Salt. Mix on low speed until just combined. To prepare the cake batter, combine the Butter and Sugar in a large mixing bowl and beat with a hand mixer until creamy. Add the Egg yolks, Vanilla Extract, and Yogurt, and continue mixing until smooth. Then, add the Almond Flour, Potato Starch, Baking Powder, and Salt. Mix on low speed until just combined.
Beat the Egg Whites until stiff peaks form. Using a spatula, gently fold about a third of the whipped egg whites into the cake batter. Then, add the remaining egg whites in two additions, gently folding them into the batter. Be careful not to overmix, as this can deflate the egg whites. Beat the Egg Whites until stiff peaks form. Using a spatula, gently fold about a third of the whipped egg whites into the cake batter. Then, add the remaining egg whites in two additions, gently folding them into the batter. Be careful not to overmix, as this can deflate the egg whites.
Spread half of the batter into the prepared cake pan. Arrange a single layer of the prepared pear slices on top, discarding any excess juice. Spread half of the batter into the prepared cake pan. Arrange a single layer of the prepared pear slices on top, discarding any excess juice.
Then, spoon the remaining batter over the pears and gently spread it into an even layer. Then, spoon the remaining batter over the pears and gently spread it into an even layer.
Sprinkle the prepared crumble and almond slices on top. Sprinkle the prepared crumble and almond slices on top.
Peel and core the remaining large pear, then cut it into quarters and slice each quarter. Arrange the sliced pear on top and gently press them into the crumble. Peel and core the remaining large pear, then cut it into quarters and slice each quarter. Arrange the sliced pear on top and gently press them into the crumble.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check the cake after about 40 minutes, and if the top begins to darken too much, loosely cover it with aluminum foil. Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check the cake after about 40 minutes, and if the top begins to darken too much, loosely cover it with aluminum foil.
Allow the cake to cool completely before removing it from the pan. If desired, sprinkle with powdered sugar before serving! Allow the cake to cool completely before removing it from the pan. If desired, sprinkle with powdered sugar before serving!
Comments:
Pear and Almond Crunch Cake
Tips for making the Gluten-Free Pear and Almond Crunch Cake:
1. Choosing the Right Pears
Opt for pears that are just ripe—not overly soft. Pears that are a little firm but still slightly yielding when you press gently are ideal. They will hold their shape better during baking and provide a nice texture without becoming mushy. Varieties like Bosc, Anjou, or Bartlett work especially well for baking.
2. Prep the Pears Carefully
Peel, core, and slice the pears evenly so they cook uniformly. To avoid browning before baking, toss the sliced pears with a little bit of lemon juice to preserve their color and freshness.
3. Use Room Temperature Ingredients
For a smoother batter and better texture, make sure your butter, eggs, and any dairy (if using) are at room temperature. This will help everything mix more evenly and ensure a lighter, fluffier cake.
4. Don't Overmix the Batter
When mixing the wet and dry ingredients, stir just until they’re combined. Overmixing can lead to a denser texture, which you want to avoid, especially when making a gluten-free cake.
5. Monitor Baking Time
Since gluten-free cakes often bake a little differently than traditional cakes, be sure to check doneness by inserting a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs, but not wet batter. Baking times may vary depending on your oven and the size of the cake, so check at the minimum time and adjust if needed.
6. Allow the Cake to Cool Completely
Let the cake cool in the pan for at least 10–15 minutes before transferring it to a wire rack to cool completely. Gluten-free cakes can sometimes be more fragile when hot, so allowing it to rest will help it set and make it easier to cut.
7. Make it Extra Flavorful with Spices
While cinnamon is classic for fall, you can experiment with a pinch of ground ginger, nutmeg, or even a dash of vanilla extract to enhance the flavor profile of the cake.
8. Add a Little Crunch to the Topping
For added texture and flavor, consider mixing a small handful of slivered almonds or chopped walnuts into the crumble topping. These nuts will give the cake an extra layer of crunch and complement the pears beautifully.
9. Serve with a Dollop of Whipped Cream or Ice Cream
If you want to elevate the cake even further, serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creaminess balances the cake’s moistness and adds another comforting layer to this fall dessert.
10. Storage Tips
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze the cake for up to 2 months. Simply thaw at room temperature before serving.
Pear and Almond Crunch Cake additional information:
You can experiment with different fruits in this Gluten-Free Pear and Almond Crunch Cake! The key is to choose fruits that hold up well during baking and complement the flavors of the almonds and cinnamon. Here are some great alternatives:
1. Apples
Apples are a classic choice for autumn baking. Varieties like Granny Smith, Honeycrisp, or Fuji work well because they are firm and won't turn mushy during baking. They add a nice balance of sweetness and tartness to the cake.
2. Plums
Plums can add a slightly tart and juicy flavor, which pairs wonderfully with the richness of almonds. Use ripe but firm plums to prevent them from breaking down too much during baking.
3. Peaches or Nectarines
Fresh, ripe peaches or nectarines are perfect for a summer version of the cake. They have a natural sweetness and juiciness that will pair well with the almond crumble topping.
4. Cherries
Sweet or tart cherries can be a great choice for a change of pace. If using fresh cherries, be sure to pit them before adding to the batter. You can also use frozen cherries, but be sure to thaw and drain them first to prevent excess moisture.
5. Berries
Blueberries, raspberries, blackberries, or strawberries can add a burst of flavor. You may need to reduce the baking time slightly since berries release moisture during baking. They also pair beautifully with the almond and cinnamon flavors.
6. Figs
For a more unique flavor, try fresh figs. Their sweetness and chewy texture complement the almonds and add an elegant twist to the cake.
7. Apricots
Apricots are another great option with a sweet-tart flavor. They hold their shape while baking and give the cake a lovely pop of color and flavor.
8. Mango
For a tropical twist, try using mango. It’s sweet and juicy, and while it may soften a bit more during baking, it’ll still add a lovely, unique flavor to the cake.
General Tips for Substituting Fruits:
- Cut fruits into even pieces: Make sure the fruit is cut into uniform pieces so it bakes evenly.
- Adjust moisture: Some fruits, like berries or mangoes, are more watery than others, so you may want to reduce the liquid in the recipe slightly to compensate.
- Use ripe but firm fruits: Choose fruits that are ripe but still firm, as they will hold their shape better during baking and provide a nice texture in the cake.
Feel free to experiment with your favorite fruits or whatever is in season! Just keep in mind that fruit substitutions may alter the flavor and texture slightly, but the cake will still turn out delicious.
