Pear and Almond Cake
Minutes Prep time: 90
Minutes Total time: 270
Servings: 12
Difficulty: Advanced
Minutes Prep time: 90
Minutes Total time: 270
Servings: 12
Difficulty: Advanced
PAM® Baking Spray
1 can (15 oz each) pear halves in light syrup, undrained
1 cup Blue Bonnet®-stick, softened (1 cup = 2 sticks)
2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 eggs
3 cups self-rising flour
1 pkg (3 oz each) vanilla cook-and-serve pudding mix
1-3/4 cups lowfat (1%) or whole milk
1/2 teaspoon almond extract
1/4 cup amaretto liqueur (almond-flavored)
1/2 cup fresh raspberries
1 cup white chocolate chips
1 pkg (8 oz each) cream cheese, softened
3 tablespoons confectioners' sugar
2 tablespoons amaretto liqueur (almond-flavored)
1 cup whipping cream, whipped
Additional fresh raspberries, fresh mint leaves and/or sliced almonds, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 194 mg | 19% |
Carbohydrate | 89 g | 30% |
Cholesterol | 105 mg | 35% |
Total Fat | 32 g | 49% |
Iron | 2 mg | 10% |
Calories | 677 kcal | 34% |
Sodium | 700 mg | 28% |
Protein | 9 g | 17% |
Saturated Fat | 15 g | 74% |
Sugars | 63 g | 6% |
Vitamin C | 2 mg | 3% |
Cake: Preheat oven to 350°F. Spray 10-inch springform pan with baking spray. Drain pears, reserving syrup. Add enough water to reserved syrup to measure 1 cup; set aside. Cut pears into thin slices; set aside.
Place Blue Bonnet, granulated sugar, vanilla and 1/2 teaspoon almond extract in large bowl. Beat with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour alternately with the pear liquid, beating just until blended after each addition. (Do not overbeat.) Pour into prepared pan. Bake 1 hour to 1 hour 10 minutes, or until wooden pick inserted in center comes out clean. Cool.
Filling: Prepare pudding according to package directions, using only 1-3/4 cups milk; pour into medium bowl. Cover with plastic wrap, placing wrap directly on surface of pudding to prevent skin from forming. Cool. Stir in 1/2 teaspoon almond extract. Remove cake from pan; cut in half horizontally to make 2 layers. Place bottom cake layer, cut-side up, in springform pan. Place remaining cake layer, cut-side up, on plate. Sprinkle each layer evenly with 2 tablespoons liqueur. Arrange reserved pear slices over cake layer in pan; top with pudding and raspberries. Cover with remaining cake layer, cut-side down. Refrigerate at least 1 hour.
Frosting: Melt white morsels according to package directions. Place in large bowl. Add cream cheese, confectioners' sugar and the 2 tablespoons liqueur. Beat with electric mixer on medium-high speed until light and fluffy. Gently stir in whipped cream.
Remove cake to serving plate. Spread top and side with frosting. Garnish sides with almond slices, if desired. Refrigerate at least 2 hours before serving. Right before serving, top with fresh raspberries, mint leaves and/or sliced almonds, if desired.
It is important to use at least a 10-inch springform pan. Smaller pans will not contain cake as it rises and will not cook completely through the middle.
Pear and Almond Cake