Pear Almond Cake with Cinnamon Brown Sugar Buttercream
You know what makes a birthday really neato? Having not one, but TWO birthday cakes. All for mom. This is precisely what happens when you don’t coordinate well enough with Bonus Dad about the plans for your mother, other than “Yeah, come on down. We have no plans for her birthday other than hauling rocks”. *pause* On her birthday? Crazy people. Long story short, my parents are building a house and have been for quite some time and between the garden, the landscaping and house building there is alot of rock hauling still involved. So I gave my mom two things on her birthday, a day of reprieve from hauling rocks – and cake. This cake to be precise – a pear almond cake with cinnamon brown sugar buttercream. That’s the kind of daughter I am. I made her cake, that has to count for something in the Awesome Column. I jest, I jest.
Oh and that lack of coordination and planning also meant that my Bonus Dad ordered my mom a cake too. Two cakes for the win!
My mom and I have several things in common, including our love of carbs and cheese, our non-love of our ginormous Czech calves and each of our blind left eyes. And standing next to her I can pretty much see what I’m going to look like in 25 years. Not half bad, I think.
The other thing of course, is that she, like me, used to be an axe thrower when she was in college studying forestry. There is some silly cliche coming to mind about apples falling out of trees…Hmmm.
Our near daily phone calls absolutely complete my day, even when there is nothing to talk about. After work, the phone comes out and the call to Mom happens. It’s just routine, comforting and rounds out the day.
Her totally full-on Gammy-mode over Huck just melts my heart and shows me that Ben’s and my imaginary future children are done for.
And saying that she really is one of my best friends, would be equal parts the biggest cliche you’ve ever heard, but also simultaneously the understatement of the century.
So – uh, thanks mom for all that hard work. I know I didn’t always make it easy. Thanks for putting up my teenage tantrums, hauling me to college, teaching me the way of the Bread, how to make proper Czech dumplings, and most of all letting me vent over our gargantuan calves.
You’re just the bestest.
This is the holy trifecta of cake combinations here and I can’t even get over it. And I know you won’t either. The cake is a simple, classic yellow cake with a pear twist and the buttercream is something I can make a face mask out of and lick it off my own face. Cheryl of TidyMom really knocked this frosting out of the park. As soon as I saw it topping her Gingerbread cupcakes , I picked my jaw up off the floor and I knew it would be the most fabulous addition to the pear and almond flavor. It’s so cozy. You know, as frosting goes.
This I’m sure will be an instant family classic. After just this one time, I know it will be in my family!
It’s Mom approved.
Check out these other divine cake creations:
7 Layer Tres Leches Cake – Bakers Royale
How-To Make a Rose Ombre Cake (tutorial) – Country Cleaver
Ribbon Candy Ruffle Cake – Bakingdom
Strawberry Champagne Cake – Country CleaverPrint
This cake is a simple, classic yellow cake with a pear twist and the buttercream is the most fabulous addition to the pear and almond flavor. It’s so cozy!
Pear Almond Cake:
- 3 cups cake flour sifted
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 Tbsp butter, melted and cooled
- ⅔ cup Pear, pureed
- 1 3/4 cups sugar
- 2 eggs
- 1 tsp Almond Extract
- ½ tsp Vanilla
- 3/4 cup milk
Cinnamon Brown Sugar Buttercream:
- 1/2 cup browned butter (softened)
- 1/4 cup vegetable shortening
- 1/3 cup dark brown sugar, packed
- 1 pinch of salt
- 1/8 tsp vanilla extract
- 1/2 teaspoon cinnamon
- 3 cups powdered sugar
- 1/4 cup heavy whipping cream
Pear Almond Cake:
- Preheat oven to 350°. Spray bottom of 2 nine-inch rounds with vegetable pan spray.
- Whisk together flour, baking powder and salt. Set aside.
- Cream butter and sugar together until light and fluffy. Add eggs one at a time, then almond extract and vanilla extract to creamed mixture and beat until thoroughly mixed. Add in pureed pear.
- Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating until just incorporated.
- Pour into prepared pans. Bake 30 -35 minutes or until toothpick inserted into center comes out clean.
- Cool on grid 10 minutes. Gently run a thin spatula around edge of cake. Turn out onto cooling grids. Cool completely before icing.
Cinnamon Brown Sugar Buttercream:
- In stand mixer bowl with paddle attachment or with hand mixer, whisk softened brown butter and shortening until fluffy.
- Add brown sugar, salt, vanilla and cinnamon and beat until smooth.
- Add in one cup of powdered sugar at a time, beating well after each addition.
- With mixer on medium high speed, steadily pour in the heavy whipping cream pouring nice and slow until desired consistency. When incorporated and fluffy stop mixing.
- Spread onto layered cake.
Cake adapted from Wilton Yellow Cake – Buttercream adapted from TidyMom.net