"Buy your pears several days in advance of making this cake - they’ll be best if they are very ripe. If you’ve never used ground oats in a recipe before, don’t fret. The oats will crush up easily in your blender, and if they stop spinning, just stop the blender and tap the side of your blender’s jar firmly with your palm. I promise you will love the texture that they lend to the cake, and they pair perfectly with the fall flavors of cinnamon, clove, and almond.
"Serve this cake still warm from the oven, but be sure to tightly wrap any leftovers once the cake cools. The cake will only get more moist and delicious with each passing day. I enjoyed my last slice on day four most of all." - Hilary Finch Hutler, Tummyrumblr
- 10 tablespoons butter, melted, plus more for greasing the pan
- 2 eggs
- 4 ripe USA Pears, such as Anjou, Bartlett, or Red Bartlett, medium dice
- 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
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.
- Serving Size: 1 Piece
- Calories: 390
- Carbohydrates: 63g
- Protein: 6g
This is always a hit. This time I made it with Bob’s red mill gluten free 1 to 1 Baking flour, and margarine, to make it both dairy and gluten free, and it was still a hit, though I should have baked a bit longer. Definitely use a spring-form pan for easy removal. 6 people asked me for the recipe tonight!
Sorry pear board, but this is also delicious with apples… my new favorite recipe. I have made this for several different groups with both pears and apples, depending upon the season, and everyone has raved about it. Not too sweet. I use a 10 inch springform pan.
Just baked and taste tested this cake. Superb. Try it. Glad I did.
This has become my “go-to” recipe for harvest entertaining. Cake is rich,moist can be served anytime of day and left-overs (if any) keep well if wrapped,