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Pear and Blueberry Cake

Pear and Blueberry Cake

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
ErinCC

ErinCC

On our honeymoon, my husband and I had this delicious dessert at Al Covo in Venice. I've tried to re-create the recipe because it was so tasty!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 61 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
  2. Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
  3. Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
  4. Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.
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Reviews

naples34102
13

naples34102

10/12/2010

Very nice. Because it's baked in a springform pan, it's a very attractive coffee cake. The cinnamon is quite pronounced, but it's perfect for a cake of this type. I didn't use the almonds or the almond flavoring, prefering a simple teaspoon of vanilla so as to get the pure, buttery flavor of the cake. The cake is moist and delicious but I found that the pears didn't contribute much in the way of flavor, so that when I came across a blueberry I found I wanted more of them. Therefore, if I was to make this again, unless there's some real flavorful pear I'm unaware of, I'd skip the pears altogether. I'd maybe substitute apples with the blueberries instead or maybe just use blueberries, but a lot more of them.

Cheryl
8

Cheryl

1/25/2010

Just made this last night and it's great! The cake is a nice moist cake with bits of pears, blueberries and almonds. I was worried the almond extract would be too strong but it mellows ut quite nice. Doesn't need the whipped cream but is nice to add a little more flair after for serving! Thanks for a new taste!

brose
3

brose

8/19/2010

excellent, very moist

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