It’s pear season in New Zealand, I love baking with pear, they have such a subtle sweetness and match well with a number of different flavors.
If it’s not pear season where you are, this recipe would work just as well with apple or blueberries!
This cake was so yummy that I had to make it twice in 3 days. Seriously, the first batch were muffins, they were ment to be a gift for a friend, they were so delicious and got eaten within 12 hours. So the next day I made a cake.
This recipe contains 1 cup of yogurt, this adds to the moisture, and unlike most gluten free foods, it will stay moist (hate that word) for a few days.
Next time I think I will toast the almonds before sprinkling them on the cake.
Pear almond yogurt cake
1 3/4 cups flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1 cup brown sugar
1 cup yogurt ( I used easiyo greek honey)
1 large egg
2 teaspoons vanilla essence
2-3 large ripe bosc pears
1/4 cup almond pieces
Preheat oven to 175 C
Prepare your muffin or cake tin.
In a large bowl sift together the flour, baking powder, baking soda and spices.
In a separate bowl combine the sugar, yogurt, egg and oil. Stir to dissolve the sugar.
Prepare your pears. Peal and core the pears, slice the pears very thinly. Reserve half of the pears to go on top of the cake and dice the rest.
Add the diced pears to the flour mix and stir to coat the pear. Add the wet mixture to the dry and stir until combined.
Pour the batter into your tin and decorate with the remaining pear. Sprinkle with almond and cinnamon.
Bake for 35-40 minutes if your making a cake, 20-25 if your making muffins.