almond pear cake

Did you know...

My last name translates as "Pear" in french

My sister and I have  matching pear tattoos  

I love pears and cake- together they make my mouth water

I originally had another recipe planned for non dairy month- Peanut Butter Waffles to be exact. However I had a few pears in the fruit bowl just begging to be put to good use.  I wanted a super simple cake with big vanilla and almonds flavor- thus, this cake was born.

As you know, almond milk is the staple non dairy milk in our house. I don't normally use milk in my cake recipes, in this case it worked beautifully and no extra fat/oil was needed. The crumb on this cake is beautiful! Vanilla or plain almond milk would work, use whatever you have on hand.

I need to get myself a pear tree, one of the neighbors down the road has one and apparently a few locals have been helping themselves to his pears, he now has it fenced off with large, bright DO NOT ENTER- NO TRESPASSING signs plastered all over....seriously, pears are irresistible!

Thinly sliced pears top the cake - without the glaze it is totally passable for breakfast, the only added sugar is the pure maple syrup, speaking of maple syrup I absolutely adore baking with it. Maple syrup {pure} , if you buy the good stuff, has the ability to create caramel/amber undertones which is so drool worthy.

Normally Justin would not be into a cake that features fruit as one of the main ingredients, surprisingly he liked this cake. He actually preferred it without the glaze.

We are attending a wedding this weekend and cake is definitely in order...the wedding we are attending is a Pig Roast {yup lucky us} so we will be fending for ourselves. I think this cake may be in order- mini-fied! Falafel, tabbouleh and other yummy goodness will be in tow along with a couple growlers of home brew and champagne! 

I am pretty low maintenance when it comes to hair and make-up, typically I throw some hair product in, my hair goes up in a side pony, side braid, top knot or just down and air dries. As for my make-up ability...foundation and mascara, that is the extent of my talents. So, this weekend I will be straightening my hair, which only happens about 3 times a year and getting my make up professionally done- look for pics on instagram and let me know what you think!

I want to get to know you better!

 Leave a fun & random fact about yourself in the comments.....

also, would you consider yourself high or low maintenance when it comes to appearance?

Almond Pear Cake

makes (1) 8" round cake

you will need:

1 1/2 cups all purpose flour

1/2 cup  stone ground cornmeal 

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 flax eggs or other vegan egg alternative

8oz Pacific Organic Almond Milk (Plain or Vanilla)

1/2 cup pure maple syrup

2 tsp pure vanilla extract

1 pear, thinly sliced

for the glaze

1 cup confectioners sugar

2-3 tbsp almond milk

sliced almonds

assembly:

pre heat oven to 350 degrees F

I a medium mixing bowl combine flours through salt and mix. Create a well in the center and add vegan  egg through vanilla extract, mix dry and wet ingredients together. 

In a greased and lightly floured cake or spring form 8" pan pour batter into pan. Top with thinly sliced pears in which ever pattern makes you happiest. Bake in oven for 30 minutes or so, pulling out once a cake tester comes out clean when tested in the center of the cake.

Remove from oven and allow to fully cool on a wire rack.

Make the glaze while the cake is cooling by mixing all ingredients in a small bowl. Once the cake has fully cooled, remove the ring if using a spring form pan and gently remove the bottom transferring the cake onto a serving platter or cake stand, do the same if using a normal cake pan by running a knife around the edges and gently transfer the cake to a platter (or if you son't trust yourself with this task simply keep the cake in the pan!). Drizzle cake with glaze and sprinkle with slivered almonds.

Cake will keep up to 3-4 days, can absolutely be served without glaze and still be amazing!

Enjoy!

Yum