There have been times while baking through this book that we have come to a recipe and while I am making it I have this vision of Rose going into her kitchen to develop the recipe.  She looks across the counter at me and she says, “Raymond, I know that you’re a tired, cranky, old curmudgeon, but just to prove that I do listen, this one is for you”.  That happened on Whipped Cream cake, and again on pure pumpkin cheesecake, and several other times throughout this process.  It happened again today while I was making this one.  I love these sorts of not too sweet, easy to make, just the right amount of flavor and hits the spot all the time cakes.  The almond cream and pears just sing out to me that it’s fall and the holidays are just around the corner so get ready but here’s a little treat to help get you in the mood.  It worked.  Rose, you have made this tired, cranky, old curmudgeon a very happy man.  Let’s bake… 

First make the almond cream.  Combine almond paste and sugar in a food processor and process until smooth.  Add the eggs, vanilla and flour and butter and  process into a soft smooth cream.  Set aside. 

To make the cake batter.  Peel, core and slice a pear and sprinkle it with lemon juice and set aside.  In the bowl of a stand mixer combine the flour, sugar, baking powder, baking soda and salt and mix to combine.  In  a separate bowl, combine the egg, yolks, sour cream and vanilla and whisk to blend.  Add the remaining sour cream and butter and combine until moistened, increase the speed and beat for a minute and a half.  

Adding butter and sour cream to dry ingredients

Then add the eggs in two additions, beating about 30 seconds after each addition. 

Adding the egg mixture

  Spoon the batter into the prepared bundt pan. 

The finished batter

Smooth the top and then make a 1/4 inch depression in the batter around the pan and then spoon the almond cream into the depression.  Cover the cream with a double layer of pear slices.  

Ready for the oven

 Bake for 50-60 minutes at 350 degrees.  

 

 

 

You can’t help but love this cake.  Rich and buttery without being overly sweet and cloying.  The warm scent of vanilla, the smooth almond cream and that heavenly ethereal hit of fall from the moist silky pears.  I could just sit and eat slice after slice of this moist simple cake.  Your taste buds never had it so good.  Enjoy! 

Next Up:  Free Choice

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