House Works: Pear Almond Cake

In this House Works, Chef Judy Gilliard shows us a way to present a rustic pear almond cake everyone will definitely remember.

Pear Almond Cake
Servings: 12
3 medium eggs,
1 can pear half in juice
3 teaspoons almond extract
1 teaspoon vanilla
1 cup turbinado sugar
2 cups all-purpose flour
2 cups almond meal
1 tablespoon baking powder
3 tablespoons buttermilk, dried
1 teaspoon salt
1/4 cup sliced almonds

Place all wet ingredients in food processor with steel blade and blend together.

Put all dry ingredients in and pulse to mix in well. Add almond slices and pulse 4 times. Spray muffin pans with non stick spray and
equally put mixture in pans.

To create steam, pace a pan of water on bottom rack (this will keep them moist). Bake in a 350 degree oven 25 to 35 minutes. Let cool
and remove from pan.

Per Serving (excluding unknown items): 261 Calories; 6g Fat (20.4% calories from fat); 13g Protein; 41g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 312mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
Comments are posted from viewers like you and do not always reflect the views of this station.
powered by Disqus