Pear and Blueberry Cake

adsense 336x280 On our honeymoon, my husband and I had this delicious dessert at Al Covo in Venice. I've tried to re-create the recipe because it was so tasty!

Pear and Blueberry Cake

  • 1 ½ tablespoons brown sugar
  • 1 ½ tablespoons white sugar  
  • 1 teaspoon cinnamon
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ cup unsalted butter
  • 1 ¼ cups white sugar  
  • 3 eaches large eggs
  • ⅓ cup milk
  • 1 teaspoon almond extract
  • 3 eaches pears, peeled and diced
  • ½ cup blueberries  
  • ½ cup almonds, chopped  

 Step 1
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.

 Step 2
Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.

 Step 3
Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.

 Step 4
Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.


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