Einkorn Almond Pear Cake from Savor the Best
Posted December 1, 2016 by Jennifer Schlegelmilch
Ready Time 0 min Servings:



    • 6 tablespoons Butter Melted
    • 3/4 cup Brown Sugar Packed
    • 3 Ripe Pears


    • 1/2 cup Almond Flour
    • 1/2 cup All-Purpose Einkorn Flour Sifted
    • 1/2 teaspoon Salt
    • 1/4 teaspoon Baking Powder
    • 1/4 teaspoon Baking Soda
    • 3 Eggs
    • 1 Egg White
    • 1 cup Sugar
    • 2 teaspoons Vanilla Extract
    • 4 tablespoons Butter Melted
    • 3 tablespoons Light Olive Oil

    Brown Butter Bourbon Sauce

    • 6 tablespoons Butter
    • 1/2 cup Brown Sugar
    • 1/4 cup Bourbon
    • 3/4 cup Heavy Cream


    This recipe and photo are courtesy of Dahn and Pat from Savor the Best.

    For the topping

    1. Preheat the oven to 350°F. Spray a 9 inch round cake pan with non-stick spray and line it with parchment paper. Pour the melted butter into the pan and swirl the pan around to coat it evenly with the butter. Sprinkle the brown sugar over the butter.
    2. Peel the pears, cut them in half and remove the core with a melon baller or spoon. Slice each pear half into 4 wedges. Arrange the pear wedges over the brown sugar mixture in the cake pan. Depending on the size of your pears you may have extra wedges. If you do you can lay them in a second layer on top of the first layer of pears.

    For the cake

    1. Combine the almond flour, sifted einkorn flour, salt, baking powder and baking soda in a bowl. Set aside.
    2. Beat the eggs, egg white and sugar on high speed for 2 to 3 minutes until thick and pale in color. Add the vanilla, melted butter and oil and mix until well incorporated. Fold in the flour mixture until well combined. Pour the batter over the pears.
    3. Bake for 55 to 75 minutes until the cake springs back when lightly pressed.
    4. Let the cake cool in the pan for 10 to 15 minutes then run a knife around the edges of the pan to loosen the cake. Flip the cake pan upside down onto a wire rack and gently shake the pan to remove the cake. Peel off the parchment paper and let the cake cool for 1 to 2 hours.

    For the brown butter bourbon sauce

    1. Place the butter in a large saucepan set over medium heat and let it melt. Swirl the pan occasionally so the butter cooks evenly. First the butter will begin to foam then it will turn from yellow to gold to brown and develop a nutty aroma.
    2. Remove the pan from the heat and stir in the brown sugar. After the brown sugar is stirred in, add the bourbon and return the pan to the stove. Turn the heat up to medium high and bring the mixture to a boil. Once the mixture boils, remove it from the heat, slowly pour in the heavy cream and set it aside to cool down.
    3. Serve with the cake at room temperature or slightly warm.
    4. Serve with toasted almond slices and whipped cream if desired.
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