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–+ servings
Yogurt Pear Almond Cake

Yogurt Pear Almond Cake

Discover the secret to a heavenly Yogurt Pear Almond Cake, easy enough for beginners yet impressive for any occasion. Enjoy its moist and fruity perfection.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pot plain whole-milk yogurt about 125g or 1/2 cup
  • 3 pots all-purpose flour
  • 2 pots granulated sugar
  • 1 pot neutral oil like vegetable or canola
  • 1 packet baking powder about 2 tsp
  • 3 large eggs
  • 2 ripe pears, peeled and diced
  • 100 g sliced almonds about 1 cup
  • a pinch of salt

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • 9-inch round cake pan or loaf pan
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F) and butter and flour your cake pan.
  2. Empty your pot of yogurt into a large mixing bowl.
  3. Measure two pots of sugar using the yogurt pot and add them to the yogurt, then crack in the three eggs.
  4. Whisk the mixture together until smooth and pale yellow.
  5. Measure three pots of flour and add to the bowl along with the baking powder and salt, then gently mix.
  6. Measure one pot of oil and fold it into the batter.
  7. Add the diced pears and most of the sliced almonds, gently folding them in.
  8. Pour the batter into your prepared pan, smoothing the top and scattering remaining almonds on top.
  9. Bake for 30-35 minutes or until a skewer comes out clean.
  10. Let the cake cool in the pan on a wire rack for at least 15-20 minutes before removing.

Nutrition

Calories: 280kcalCarbohydrates: 36gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 14gVitamin A: 50IUVitamin C: 4mgCalcium: 60mgIron: 1mg

Notes

Make sure to use ripe but firm pears to avoid a soggy cake. This recipe allows for many substitutions, such as using Greek yogurt, different types of flour, or other seasonal fruits. For longer storage, wrap the cooled cake tightly and freeze for up to 2 months. It will retain moisture and flavor. Dust with powdered sugar before serving or pair with whipped cream or ice cream for an extra special touch!
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