This recipe is based on Cook’s Illustrated French Apple Cake Recipe. The Cook’s French Apple Recipe is described as…… “Neither a Cake” “Nor a Custard” “Nor a Clafoutis” “But is a Bit of Culinary Magic that’s all three!” I made the Cook’s Illustrated French Apple Cake (you can see it on TheForkingTruth) and I thought it was a most interesting recipe but for my taste it wasn’t sweet enough and could use some more flavor. What I least liked about the recipe is that it was terribly greasy. I do note I am not the only blogger that felt this way. After I tasted this cake I looked into the internet to see others felt and I found many others felt the same way I did. I do note that Cook’s Illustrated Recipes are well known and cherished and are usually iron clad perfect….but this one recipe needed another day in the test kitchen for me and most people. That’s not to say it’s a bad recipe……It’s still a very good recipe but I just have to tweak it. I also note I never would have came up with exactly with what I prepared if it wasn’t for Cook’s Illustrated.I thought that if I cut the one cup of oil and replaced it with 4 oz of butter I might hit two birds with one stone. I was hoping for less grease and more sweet. I added 1/4 cup of almond flour hoping the taste of almonds would lace the cake and I also added almonds for the topping. I thought instead of apples I would add soft ripe pears that don’t require the pre microwaving. The pears are also much sweeter with a stronger fruit flavor than the apples. The pears also don’t require the added lemon juice so I can leave lemon juice out and the batter will seem sweeter. I also used 1/2 cup nonfat dry milk  with one cup of water instead of whole milk due to that’s what I had around.

Ingredients for about 8 servings

1 1/2 lbs ripe pears

1 cup + 2 Tablespoons flour (2 T for latter)

1 cup + 1 Tablespoon sugar ( 1 T for latter)

1/4 cup almond flour

2 teaspoons baking powder

1/2 teaspoon salt

1 XL egg – beaten

2 XL yolks – beaten

4 oz stick unsalted butter – melted

1/2 cup non-fat dry milk

1 cup water

1 teaspoon vanilla

1/4 cup almonds –  sliced and lightly toasted

neutral non-stick spray – canola or vegetable

Directions

set oven to 325 degrees F

In one bowl whisk together, 1 cup flour, 1 cup sugar, almond flour, baking powder and salt. Set to the side.

In another bowl, whisk egg, butter, milk, water, vanilla.

Now add dry ingredients to wet ingredients and stir till incorporated.

REMOVE one cup of batter and stir in the 2 Tablespoons flour and almonds and set to the side.

ADD the 2 beaten yolks to the BIG BOWL OF BATTER.

Peel the pears and cut into small chunks a little smaller than bite size and toss into batter till done.

Spray your springform pan with non-stick spray

Fill with the main bowl of batter.

Top that with the cup of batter (with almonds).

Sprinkle the one T of sugar over the top.

Place in preheated oven at 325 degrees F

Turn oven light on after 20 minutes if it’s browning just place a loose sheet of aluminum foil over the top.

After 40 more minutes remove the foil.

leave in oven another 15 minutes and remove.

Let it rest a half hour or so on the counter.

Then cover with plastic wrap and place in the refrigerator for 2-3 hours.

Use a soft knife and slide it around the edges to make sure the cake will release and then release the cake.

Cut and serve.

SUCCESS! By NOT adding any additional sugar, changing the fruit, swapping out a cup of oil for 4 oz. sweet butter the cake is much more flavorful, sweeter and not greasy.

Forking Yummy! ……….It’s light custardy, moist, taste studded with sweet pears, laced with a mild almond cream with caramelized ends. It’s just delicious. This cake will please just about anyone. Even people who usually don’t enjoy dessert will enjoy this cake it’s sweet but not too sweet, buttery but not greasy and the pear and almond flavor are delicious.