Even when the weather hardly suggests on some days, How about in the middle of Autumn. I have always been in love with this beautiful season well this season presents nature to us in its most beautiful colors to play with, but because you can make yourself really comfortable inside with a nice warm cup of tea or coffee in some case and a delightful slice of cake. That’s why we brought you the recipe for my autumnal pear almond cake today.

Baking in autumn – Pear Almond Cake

You can buy pears all year round, but depending on the region, they only have season from August to November. Its sweetness harmonizes wonderfully with spices such as vanilla, anise and cinnamon. Almonds also go very well with the juicy fruit. So I thought recently: Why not make an autumnal pear almond cake out of it? Said, done! I tell you it is super tasty and I can only recommend you to try it out.

If you’ve got a taste for a piece of cake now, here’s my recipe for baking:

Baking in autumn – Pear Almond Cake

Court: Cake
Countries & Regions: European
Preparation: 15 minutes
Preparation time: 1 hour 10 minutes
Working hours: 2 Hours 25 Minutes
Portions: 1 Springform x 28

Ingredients

Dough

  • 300 g flour
  • 200 g butter soft
  • 80 g sugar
  • one piece egg
  • 1 tsp baking powder
  • 1 pinch salt
  • Baking paper + some butter to grease

Filling

  • 3-4 pieces pears
  • 200 ml cream
  • 150 ml milk
  • 2 packets of almond pudding
  • 2 pieces of eggs
  • 3 tbsp vanilla sugar
  • 1 tsp cinnamon
  • 5 tbsp almond leaves

Instruction

Dough

  1. Put butter in a small flakes in a mixing bowl. Add the sugar, egg and pinch of salt and mix with a stirrer with a kneading hook top.
  2. Sift baking powder together with flour to the butter-sugar egg mixture and knead with the stirrer to a dough. work mixture well with your hands and then form a ‘ball. Then wrap in cling film and must rest in the refrigerator for about 45 minutes.
  3. The bottom of the spring-form pan is laid out with baking paper and the edges are greased with butter. The cold cake dough is now kneaded a little with your hands and then spread on the bottom of the springform pan. Pull up the dough at the edge about 3 cm.

Filling

  1. For the filling, the pears are peeled, halved, cored and cut it into nice thin slices. Now distribute the pear slices in the springform pan on the dough. Set aside about 8-10 slices.
  2. Now the milk is mixed together with the cream, eggs, cinnamon and vanilla sugar in a mixing bowl with a stirrer. Add the custard powder and stir until all the lumps have dissolved. Then add the almond leaves and pour the mixture over the pears.
  3. Cover cake with aluminum foil and bake in a preheated oven at 180°C for about 50 minutes. Then remove the aluminum foil and decorate with the removed pear clefts and a few almond leaves and bake in the oven (without foil) for another 15-20 minutes until the desired tan is reached.

 

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