4.5
2 ratings

Delta Pear Torte

By
Ready in
1 h
10
Servings
471
Calories Per Serving

Notes

Recipe tip: Line the bottom of the baking pan with a piece of parchment paper cut to fit for easy release of the cake.

Ingredients

  • 3/4 Cups butter or buttery spread, divided
  • 2 medium firm but ripe California Bartlett pears, peeled and cored
  • 3/4 Cups packed brown sugar
  • 1/2 Teaspoon cinnamon
  • 3/4 Cups Blue Diamond Hint of Honey Vanilla Almond Breeze
  • 1 and 1/4 Cup granulated sugar
  • 1 and 1/2 Teaspoon vanilla extract
  • 3 eggs
  • 1 and 1/3 Cup flour
  • 1/3 Cup Blue Diamond Almond or Fine Almond Flour
  • 1 Tablespoon baking powder
  • 3/4 Teaspoons salt

Directions

Prep time: 25 minutes

Cook/stand time: 55 to 1 hour, 5 minutesPreheat oven to 350°F. Melt 1/4 cup of the butter and spread it in the bottom of a 9-inch round baking pan. Cut each pear into 16 slices and arrange in a circular pattern in prepared dish. Mix brown sugar and cinnamon and sprinkle evenly over the top; press down lightly.

Heat Almond Breeze and the remaining 1/2 cup butter in a small saucepan until butter is melted and Almond Breeze is hot. Transfer to a large bowl and stir in sugar and vanilla. Let cool slightly, then whisk in eggs. Mix dry ingredients in a medium bowl and stir into Breeze mixture, mixing until batter is smooth. Spread evenly over pears.

Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes, then run a knife around the edge of the cake. Place a plate on top and holding on 2 sides with a dish towel, carefully flip over. Remove pan. Makes 10 servings.

Nutritional Facts
Servings10
Calories Per Serving471
Total Fat22g35%
Sugar45gN/A
Saturated10g49%
Cholesterol85mg28%
Protein7g14%
Carbs63g21%
Vitamin A137µg15%
Vitamin B120.1µg2.4%
Vitamin C2mg3%
Vitamin D0.5µg0.1%
Vitamin E3mg17%
Vitamin K3µg3%
Calcium166mg17%
Fiber3g14%
Folate (food)18µgN/A
Folate equivalent (total)16µg4%
Iron1mg7%
Magnesium39mg10%
Monounsaturated7gN/A
Niacin (B3)0.7mg3.5%
Phosphorus259mg37%
Polyunsaturated2gN/A
Potassium207mg6%
Riboflavin (B2)0.2mg12.3%
Sodium309mg13%
Sugars, added41gN/A
Trans0.6gN/A
Zinc0.7mg4.5%