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Fruit: Almond Pear Buckle




Source of Recipe


Joy of Cooking 1993
Position a rack in the lower third of the oven. Preheat to 350 degrees. Butter and flour a 10x2 inch round cake pan or a 9x9 inch baking dish.

Spread evenly in a pie or cake pan and toast until lightly browned, 6 – 8 minutes:

1/2 cup sliced almonds

Let cool. Whisk together thoroughly in a medium bowl:

1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt

Add:

4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces

Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This can also be done with a mixer or food processor, but take care not to blend the butter too thoroughly. Stir in the reserved toasted almonds. Peel, halve and core:

2 medium to large ripe pears (12-16 ounces)

Cut each half into 4 wedges, then cut the wedges crosswise in half. Toss with:

1 tablespoon fresh lemon juice

Cover with a sheet of plastic wrap in a direct contact with the fruit. Set aside while you make the cake. Whisk together thoroughly in a large bowl:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Combine in another bowl:

4 tablespoons (1/2 stick) unsalted butter, melted and cooled
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon almond extract

Beat until fluffy. Gradually beat in:

1/2 cup milk

Add to the flour mixture and stir just until the dry ingredients are moistened and the batter is smooth. Gently fold the pears into the batter. Spoon into the prepared pan and spread evenly over the batter. Bake for 40 – 45 minutes, until the top springs back slowly and a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for a least 20 minutes before serving. Serve warm or at room temperature with:

Ice Cream or Softly Whipped Cream