Description
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!
Ingredients
Units
Scale
Pear Almond Cake:
- 3 cups cake flour sifted
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 Tbsp butter, melted and cooled
- 2/3 cup Pear, pureed
- 1 3/4 cups sugar
- 2 eggs
- 1 tsp Almond Extract
- 1/2 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
Instructions
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.
Notes
Cake adapted from Wilton Yellow Cake – Buttercream adapted from TidyMom.net