Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs (100g)
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2.5ml) almond extract
  • 1 cup (125g) almond flour (super-fine)
  • 3/4 cup (95g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) sea salt
  • 2 large Bosc or Anjou pears, peeled, cored, and thinly sliced
  • 2 tbsp (30g) melted butter
  • 1 tbsp (12g) granulated sugar
  • 1/2 tsp (2.5g) ground cinnamon
  • 2 tbsp (15g) sliced almonds
  • 1 tbsp (8g) powdered sugar

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy (about 3 minutes).
  3. Beat in the eggs one at a time, then stir in the vanilla and almond extracts until smooth.
  4. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet batter using a spatula. Mix only until just combined to ensure a tender crumb.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Toss the sliced pears with melted butter, sugar, and cinnamon, then arrange them on top of the batter.
  8. Bake for 35 minutes or until the cake is set and the pears are caramelized. Garnish with sliced almonds and a dusting of powdered sugar.