Cinnamon-Infused Pear and Blueberry Almond Cake

Recipe Collection: Dessert

Cinnamon-Infused Pear and Blueberry Almond Cake is a vegetarian Italian dessert that beautifully marries sweet, juicy pears with tart blueberries and crunchy almonds. This cake is perfect for gatherings or a cozy family dinner, offering a moist texture and a hint of cinnamon that elevates every bite.

With its versatile flavor profile, this cake can be served warm or at room temperature, making it an excellent choice for any occasion. Easily select this recipe from the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Organize your ingredients and follow our step-by-step guide to create this delicious treat today!

Overview

This Cinnamon-Infused Pear and Blueberry Almond Cake is a delightful dessert that combines the delicate flavors of ripe pears and tart blueberries with the crunch of almonds. Enhanced with a hint of cinnamon, this cake is perfect for any occasion, offering a moist and flavorful experience that will leave your guests asking for more.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Nuts, Gluten

Cuisine

Italian

Serving Size: 12

Cooking Time: 60 minutes

Ingredients

• 1.5 Tablespoons (tbsp) brown sugar
• 1.5 Tablespoons (tbsp) white sugar
• 2 Teaspoons (tsp) cinnamon, ground
• 1.25 Cups all-purpose flour
• 1 Teaspoon (tsp) baking powder
• 1.25 Cups white sugar
• 0.5 Cups butter, softened
• 3 Large eggs
• 0.33 Cups milk
• 1 Teaspoon (tsp) almond extract
• 3 Medium pears, peeled
• 1 Cup blueberries
• 0.5 Cup almonds, chopped

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan to ensure easy release.
2. In a small bowl, mix together 1.5 tablespoons of brown sugar, 1.5 tablespoons of white sugar, and 1 teaspoon of cinnamon. Set aside for the topping.
3. In a large bowl, whisk together the flour, 1 teaspoon of cinnamon, and baking powder.
4. In a separate large bowl, beat the white sugar and softened butter with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour mixture. Stir in the almond extract until just combined.
6. Gently fold in the diced pears, blueberries, and chopped almonds into the batter. Pour the batter into the prepared pan and smooth the top.
7. Evenly sprinkle the reserved sugar-cinnamon mixture over the batter.
8. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing the springform ring. Serve warm or at room temperature, optionally with a dollop of whipped cream.

Enjoy your homemade Cinnamon-Infused Pear and Blueberry Almond Cake!