Pear Almond Skillet Cake (Print version)
Ground almonds give this simple skillet cake a tender, slightly nutty crumb.
# Ingredients:
Ingredients
01 -
3 ripe firm pears
02 -
120 g softened butter
03 -
130 g sugar
04 -
2 large eggs
05 -
100 g plain flour
06 -
100 g ground almonds
07 -
1½ tsp baking powder
08 -
60 ml milk
09 -
1 tsp vanilla extract
10 -
¼ tsp salt
# Instructions:
01 -
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.
02 -
Beat remaining butter and sugar until lighter and creamy. Beat in eggs one at a time, then vanilla.
03 -
Mix flour, ground almonds, baking powder and salt. Fold into the butter mixture in two additions, alternating with milk, until just combined.
04 -
Spread batter in the skillet. Arrange pear wedges over the top in a single overlapping layer and press them lightly into the batter.
05 -
Bake 35–45 minutes until the cake is golden and a skewer inserted into cake between the pears comes out without wet batter.
06 -
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.
07 -
Cover cooled leftovers and refrigerate within two hours for up to three days. Serve at room temperature or warm individual slices gently.
# Good to know:
01 -
Includes 20 minutes resting or cooling time.