Posted by: marthabernie | October 10, 2013


Another recipe for autumn.


1/2 cup slivered almonds, finely ground

1/4 cup whole wheat flour

1/4 cup all purpose flour

1 teaspoon baking powder

1 teaspoon ground cardamom

3/4 cup plus one tablespoon sugar, divided

1/2 cup unsalted butter, softened

2 eggs

1 teaspoon vanilla

1/4 teaspoon almond extract

1 ripe but firm pear, peeled, quartered lengthwise

Heat oven to 350 degrees F.  Coat an 8 inch springform pan with cooking spray. Line bottom with parchment paper.  Whisk almonds, two flours, baking powder and cardamom in a small bowl.

Beat 3/4 cup of the sugar and butter in large bowl at medium speed 2 to 3 minutes or until fluffy.  Add eggs one at a time, beating well after each addition.  At low speed, beat in vanilla and almond extracts.  Beat in almond mixture until blended.  Spread batter in pan.

Thinly slice quartered pear, cutting each quarter lengthwise into 6 slices for a total of 24 slices.  Arrange pear slices in a circle over the top of batter placing narrow end of slices at the enter and fanning outward.  Sprinkle with remaining one tablespoon sugar.

Bake 45 minutes or until golden brown and toothpick comes out clean.  Cool completely in pan on wire rack.  Remove sides of pan, slide onto serving plate.

Can be served with lightly whipped cream.

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