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BREAKFAST & BRUNCH
ALMOND-PEAR CAKE
Makes 2 cakes, about 24 servings
Active Time: 20 minutes (not including preparing
almond paste)
Inactive Time: 40 to 45 minutes
1. Preheat oven to 350°F with the rack in the middle
position. Lightly coat two loaf pans with softened
butter or nonstick cooking spray. Reserve.
2. Insert the slicing disc at setting 3 into the work bowl
of the food processor. Slice the pears on High;
remove and reserve on a plate. Squeeze the lemon
over the slices to prevent oxidation (browning).
3. Put the flour, salt and baking soda into a small mixing
bowl; whisk to combine. Reserve.
4. Remove the slicing disc and replace with the
chopping blade. Put the butter and sugar into the
work bowl and process on Low for 40 seconds, or
until fluffy and creamy. Scrape down sides and then
break apart the almond paste and add the pieces
evenly to the mixture. Pulse 2 to 3 times and then
process on High until creamy and smooth, about 1
minute. If you notice that there are still clumps at this
point, scrape down again and process for additional
time.
5. While running on Low, add the eggs, 1 at a time, and
process until incorporated. Scrape down.
6. Stir the yogurt and extract together. Add
1
⁄3 of the dry
ingredients to the work bowl and pulse 1 to 2 times
to just incorporate. Add ½ of the yogurt mixture and
pulse 1 to 2 times to just incorporate. Repeat in that
fashion with the remaining dry ingredients and
yogurt.
CAKE:
2 FIRM PEARS, SUCH AS ANJOU,
HALVED AND CORED
½ LEMON, FOR SQUEEZING ON PEARS
2 CUPS UNBLEACHED, ALL-PURPOSE
FLOUR
½ TEASPOON KOSHER SALT
½ TEASPOON BAKING SODA
2 STICKS (8 OUNCES) UNSALTED
BUTTER, CUT INTO TABLESPOONS
AND ROOM TEMPERATURE
1 CUP GRANULATED SUGAR
¾ CUP (7 TO 8 OUNCES) ALMOND
PASTE, ROOM TEMPERATURE
(PURCHASED OR USE RECIPE ON
PAGE 51)
2 LARGE EGGS, ROOM TEMPERATURE
1 CUP PLAIN GREEK YOGURT
1 TEASPOON PURE ALMOND EXTRACT
GLAZE
:
½ CUP CONFECTIONERS’ SUGAR,
SIFTED
2 TABLESPOONS WATER
¼ CUP SLIVERED ALMONDS, TOASTED
Slice this beautiful cake to serve alongside coffee at your next breakfast
table. This cake is best stored in the refrigerator, but should be served at
room temperature.