Crackly Almond Pear Cake
There are not enough pear desserts. This recipe was easy and delish!! Enjoy!
2 cups all-purpose flour
1 cups brown sugar
¾ cup cold butter, cut into small pieces
½ tsp. salt
¾ cup whole milk
2 large eggs
3 Tbsp. all-purpose flour
Zest of one orange
1 Tbsp. baking powder
1 tsp. pure almond oil extract
1 1/2 cup pears diced
1/2 cup Marina's Pear Ginger Chutney
1 large egg white
2 Tbsp. sugar
Butter a 9-inch springform pan. Blend 2 cups flour, 1 and ½ cups brown sugar, butter and salt until crumbly. Press one cup of the mixture into the bottom of the prepared springform pan so it goes up the sides ½ inch.
Mix eggs, milk, 2 Tbsp. flour, orange zest, baking powder and almond extract. Stir remaining crumb mixture into milk mixture until just combined. Fold in pears. Pour into pan.
Beat egg white with a mixer until foamy. Add the 2 Tbsp. sugar. Beat until soft peaks form. Spread over cake batter.
Bake at 350 degrees F for about one hour, or until a toothpick or wooden skewer comes out clean when inserted into the center of the cake. Cool for 30 minutes on a wire rack. Remove sides of pan. Finish cooling. Remove cake to a cake plate with a cover.