Pear, Oat, & Almond Cake

Time:

60+ Min.

Makes:

8 Servings

Crisp USA Pears meet crunchy celery, buttery Marcona almonds, and creamy blue cheese in this fresh, flavor-packed salad. It’s a perfect balance of sweet, savory, and tangy—simple to assemble and elegant enough for any table. Recipe by Hilary Finch Hutler.

INGREDIENTS

4 ripe Anjou, Bartlett, or Red Bartlett USA Pears, medium dice
10 tablespoons butter, melted, plus more for greasing the pan
2 eggs
1 ½ cups sugar
1 ½ teaspoons pure almond extract
1 ¼ cups old-fashioned oats, ground in a blender until fine
1 cup unbleached flour
2 teaspoons cinnamon
¼ teaspoon ground cloves
1 ½ teaspoons baking soda
1 teaspoon salt

DIRECTIONS

Preheat the oven to 350 degrees and grease a 10-inch round glass or ceramic baking dish with butter.
Melt the butter in a small saucepan and set aside to cool slightly. In a large bowl, beat the eggs until well combined. Add the diced pears, sugar, and almond extract. Lastly, pour in the melted butter and combine the ingredients gently with a spatula.
In a medium bowl, add the ground oats, flour, cinnamon, cloves, soda, and salt, and whisk until well combined. Add the dry mixture to the wet mixture, and fold together until just moistened using a spatula. Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Allow to cool for at least 30 minutes before serving.