The cake is moist and tender on the inside and has a crisp chewy shell on the outside. The nuts are ground finely so that they add some flavor and texture but are not the star of the show. That role is reserved for the pears. Because of the fruit, the cake stays moist for several days. It might keep even longer, but in the many times I have made it, it has never lasted long enough around here for me to tell you for sure. The cake is delicious with a dollop of spiked whipped cream, although I love it even with just a dusting of powdered sugar. —[email protected]
cup whole unsalted, raw almonds
cups unbleached all-purpose flour
teaspoon baking soda
teaspoon freshly grated nutmeg
cup canola oil
cup packed light brown sugar
cup granulated sugar, plus 2 tablespoons
teaspoon almond extract
Bosc pears, peeled, cored, and cut into 1/4-inch cubes
cup heavy cream
tablespoon Calvados or Poire William
In This Recipe
Preheat oven to 350 degrees. Butter and flour a Bundt pan.
Finely chop the almonds in a food processor. In a medium-sized bowl, whisk together the chopped almonds, flour, baking soda, salt, cinnamon, and nutmeg.
n a large bowl, whisk together the canola oil, eggs, brown sugar, 1 cup of granulated sugar, and almond extract. Stir the dry ingredients into the wet ingredients until they are just combined. Gently stir in the pears.
Bake for about 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool in the pan for about 30 minutes, and then turn it onto a cooling rack.
If you'd like to serve the cake with whipped cream, whip the cream until it begins to stiffen. Add the liqueur and sugar and whip until it holds gentle peaks.
When the cake has cooled, turn it onto a serving plate, cut yourself a nice big piece, top it with a dollop of whipped cream, polish a fork, and dig in.