Buttery Almond pear cake
We had a friend over for tea and cake – I wanted something light, fluffy and buttery. I love chocolate but sometimes it’s a bit too “much” and not what you want with tea – I mean I could be persuaded obvs!!
This is a German inspired cake – my mum, whom is German frequently makes butterkuchen – a yeasty cake with loads of butter, sugar and almonds on top.
This cake is defo one of our family favourites and suspect it may mature and taste even better the next day. However, we never have any left over so I can’t vouch for that!!
225g Caster Sugar
185g All plain Flour
1 and 1/2 Teaspoons Baking Powder
70ml plain yoghurt
3/4 can Pears
30g flaked almonds
For the topping
50g melted butter
50g caster sugar
1 teaspoon of vanilla extract
Preheat the oven to 160 degrees centigrade
Beat the eggs and sugar together until they are pale and peaky.
Mix the dry ingredients together – excluding the almonds.
Melt the butter over a low heat.
Then add the dry ingredients to the eggs and sugar.
Blend together slowly adding the melted butter, yoghurt and milk. Keep mixing as you don’t want scrambled eggs!
Pour into a 9 x 13 inch baking tray, lined with parchment paper
Arrange the pears on top and sprinkle over the almonds
Bake in the oven for 35-40 mins
Take out of the oven when a skewer comes out clean
Mix the 50g of melted butter with the sugar and vanilla.
Get a skewer and poke holes all over the cake.
Pour the buttery mixture all over and leave for around 30 mins