This is a scrumptious cake, especially if you love the flavor of almonds! This cake is even better a day after it’s made, as the flavors have a chance to meld. Simply cover the top of the baking dish with plastic wrap. Who doesn’t love an easy make-ahead dessert?
Julie’s Gluten-Free Almond Pear Cake
Makes 1 cake
1 package of Julie’s Original White Cake Mix
1 1/2 cups of soy or other non-dairy milk
1/3 cup canola oil
1 1/2 teaspoons pure almond extract
1 large pear, peeled, quartered and core removed
Topping:
1 1/2 to 2 tablespoons coarse or organic sugar
Preheat oven to 350°F. Grease an 11 x 7-inch glass baking dish.
In a large bowl, combine the cake mix, milk, oil and almond extract. Beat the batter until smooth. Spread the batter into the prepared baking dish. Cut each pear wedge into slices. Place the pear slices one at a time in rows, leaving a tiny space of batter some of the between the pears, which will allow the batter to rise up around them. Sprinkle the top of the cake with the sugar.
Bake the cake in the preheated oven for about 60 minutes, or until a tester comes out clean. Let cool completely and enjoy!
