Cooking with Manuela: Gluten-Free Pear and Almond Crunch Cake

cookingwithmanuela.com

OzTulip

subheading: For the cake batter:

4 oz (110g) unsalted butter, at room temperature

¾ cup (150g) sugar

3 large eggs, divided

1 cup (235 ml) Greek plain yogurt (or sour cream)

1 teaspoon vanilla extract

2 cups (200g) almond flour

¼ cup (30 gr) potato (or corn) starch

1 tablespoon baking powder

¼ teaspoon salt

subheading: For the filling:

1 large pear (or 2 medium), peeled, cored, and sliced

½ teaspoon ground cinnamon

3 tablespoons (40g) light brown sugar, packed

subheading: For the top of the cake:

¼ cup (25g) almond flour

2 oz (55g) unsalted butter, cold and cubed

1 teaspoon cinnamon

3 tablespoons (40g) packed light brown sugar

1 large pear, peeled, cut in quarters and sliced

3 tablespoons sliced almonds

Directions at cookingwithmanuela.com

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