Pear Almond Toffee Cake
This is what we’d call a showstopper! From warm winter spices to delicate roasted pears, this is a seasonal treat that is sure to impress. While we’d never suggest you skip the pie, perhaps there is room on your holiday table for more than one dessert? 🤔
Ingredients
- ¾ cup butter room temperature, plus 1 tablespoon for greasing the pan
- 1 cup sugar
- 1 cup whole milk Greek yogurt room temperature
- 1 teaspoon bourbon vanilla extract
- 2 eggs room temperature
- 2 cups Bob's Red Mill almond flour
- ¾ cup Bob's Red Mill unbleached white all-purpose flour
- 1 teaspoon Bob's Red Mill baking powder
- ½ teaspoon Bob's Red Mill baking soda
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 medium D'Anjou pears
- 2 tablespoons coarse turbinado sugar
Rum Toffee Sauce
- ¾ cup packed dark brown sugar
- ¼ cup water
- 4 tablespoons unsalted butter cubed
- ¼ cup heavy cream room temperature
- 1 teaspoon rum
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Butter a 9-inch springform pan and line the base with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, cream butter and sugar until light and airy, about three minutes. In a separate medium-sized bowl, whisk dry ingredients together. Set aside.
- Stop the mixer and, using a spatula, scrape down the sides of the mixing bowl. Turn the mixer to medium low and add yogurt and vanilla extract; then add eggs one at a time, beating well after each addition.
- Turn the mixture to low and then slowly add the dry ingredients, taking care to not overmix.
- Using an offset spatula, evenly spread the batter into the prepared cake pan.
- Clean and peel the pears. Slice the pears ¼-inch thick and arrange on top of the cake in a concentric circle, overlapping them a bit. Sprinkle with turbinado sugar.
- Bake for 55-65 minutes, or until a skewer comes out clean and the top of the cake springs back to the touch. Remove from the oven and let cool in the pan for about 10 minutes. Remove the sides of the springform pan and let cool completely.
- While the cake is baking, make the rum toffee sauce. Place the brown sugar and water in a medium saucepan set over medium-high heat, whisking until the sugar crystals dissolve. Once the mixture has reached a rolling boil, add butter and cream. Return to a boil while whisking constantly for at least four minutes.
- Remove from heat and stir in the rum, vanilla, and salt. Set aside to cool to room temperature.
- Serve the cake while still slightly warm and drizzle the toffee sauce on it immediately before serving.
- Enjoy!