Pear Almond Skillet Cake

Ground almonds give this simple skillet cake a tender, slightly nutty crumb. Pear wedges soften into the surface as it bakes, leaving a fruit-topped cake that needs no frosting.

Ingredients

• 3 ripe firm pears
• 120 g softened butter
• 130 g sugar
• 2 large eggs
• 100 g plain flour
• 100 g ground almonds
• 1½ tsp baking powder
• 60 ml milk
• 1 tsp vanilla extract
• ¼ tsp salt

Method

1. Heat oven to 180°C / 350°F. Grease a 23 cm ovenproof skillet with a little of the measured butter. Peel and core pears; cut into thin wedges.
2. Beat remaining butter and sugar until lighter and creamy. Beat in eggs one at a time, then vanilla.
3. Mix flour, ground almonds, baking powder and salt. Fold into the butter mixture in two additions, alternating with milk, until just combined.
4. Spread batter in the skillet. Arrange pear wedges over the top in a single overlapping layer and press them lightly into the batter.
5. Bake 35–45 minutes until the cake is golden and a skewer inserted into cake between the pears comes out without wet batter.
6. Cool at least 20 minutes before cutting. The crumb should be tender and set around the pear wedges. Remember that the skillet handle stays hot.
7. Cover cooled leftovers and refrigerate within two hours for up to three days. Serve at room temperature or warm individual slices gently.

Pick ripe but firm pears

Pears should give slightly near the stem but still slice cleanly. Very hard pears may stay firm, while overripe pears can release excess juice and collapse into the batter.

Use an ovenproof skillet

A 23 cm skillet gives the batter room to rise around the fruit. Make sure the handle is oven-safe, and protect it after baking so no one grabs it while hot.

Test the cake between the fruit

A skewer pushed through a pear will be wet even when the cake is done. Test a patch of crumb near the center and allow a little cooling time before serving.

FAQs

How many servings does this make?

Makes 8 servings using the pan or equipment listed.

What should I check before serving?

Cool at least 20 minutes before cutting. The crumb should be tender and set around the pear wedges. Remember that the skillet handle stays hot.

How should I store leftovers?

Cover cooled leftovers and refrigerate within two hours for up to three days. Serve at room temperature or warm individual slices gently.