Pear-Almond Cake
from New York Times Cooking
Fall / autumn Winter Vegetarian Gluten-free
- 0.500 Teaspoon Almond extract (Wiki) Explore
- 0.500 Teaspoon Baking powder (Wiki) Explore
- 0.500 Teaspoon Vanilla extract (Wiki) Explore
- 0.250 Cup Almonds (Wiki) Explore
- 0.250 Teaspoon Kosher salt (Wiki) Explore
- 1.000 Cup Granulated sugar (Wiki) Explore
- 2.000 Cup Almond flour (Wiki) Explore
- 2.000 Firm-ripe pears (Wiki) Explore
- 4.000 Eggs (Wiki) Explore
- 8.000 Tablespoon Unsalted butter (Wiki) Explore
- Powdered sugar (Wiki) Explore