Every once in a while, I make something so good, I actually impress myself. Seriously. I am always my own harshest critic. I’ve been practicing a lot and I know I can make some really good gluten-free desserts. However, even when friends, family, colleagues and you, my most important recipe testers, tell me my desserts don’t taste gluten-free, I’m often somewhat skeptical and feel I can do better. Not with this pear cake. It’s perfect!
I tasted and loved it immediately. I had a few other people try the cake and they loved it too! All said they could not believe it was gluten-free. It has a crisp outer edge and a tender, moist interior. I think this tart pan was key in making that happen. I hope you will make and enjoy this pear cake as much as I did! The flavor is just right for this time of year when the Fall is beginning to whisper “I’m coming”. With a slice of this and a cup of tea, I think I’m ready. Bring it on.
In other news, I will be at the NYC Celebrate Celiac Event at the Affinia Manhattan Hotel this Saturday, 9/20, from 10am -1pm. It’s sure to be a fun-filled event with lots of gluten-free giveaways and activities. I hope you will join us there!
- 1 stick unsalted butter, room temperature
- ½ cup almond flour
- ½ cup sugar plus 1 tsp, divided
- 1 egg
- 1 tsp pear liquor or almond extract
- 1 cup gluten-free flour (I used King Arthur's)
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 2 pears
- 1 tsp lemon juice
- ¼ tsp cinnamon
- Preheat oven to 350 degrees and grease the bottom and sides of a 13" x 4" tart pan with cooking spray. Pulse almond flour and ½ cup sugar together in a food processor until combined. Add butter, egg and pear liquor or almond extract and process until smooth.
- Cut pears lengthwise into 6 pieces each and toss with lemon juice and set aside. Whisk flour, baking powder, baking soda and salt together in a small bowl and add to food processor. Pulse until combined well.
- Using a spatula, spread batter evenly into tart pan, lift and drop a few times to settle and rid batter of any air bubbles. Arrange pear pieces on top and lightly press into batter. Sprinkle remaining teaspoon sugar and cinnamon over the top of the cake and place tart pan on a baking sheet before putting in the oven.
- Bake for 45-55 minutes until cake is golden brown and tester inserted in the center comes out clean. Allow to cool, serve and enjoy!
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