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Blog

Swedish Pear and Almond Cream Cake

Patricia Reitz

Swedish Pear and Almond Cream Cake - ButterYum

This week's Heavenly Cake Bakers selection is the Swedish Pear and Almond Cream Cake.  No, there is no such thing as a Swedish Pear (at least not here in the US).  The cookbook author was inspired to make this cake after eating something similar while visiting Sweden.  Anyway, I love the flavor of pears and almond cream, so I was really looking forward to making this cake.  The batter is easy to prepare; like a basic sour cream pound cake.  Before going into the oven, the batter is topped with almond cream and very thinly sliced Bartlett pears.  The pears and almond cream sink to the bottom of the pan during baking, which makes for a very interesting layered look when plated.

My review:  the pear and almond cream layer is truly phenomenal; moist and bursting with amazing flavor.  The rest of the cake is fine on it's own, but rather dry and flavorless compared to the pear/almond layer.  Too bad there's such a disconnect between the layers.  I may play around with the recipe a bit to see if I can get the wonderful qualities of the pear and almond layer to distribute better throughout the entire cake.  Doing so would certainly make this cake a home run, but I doubt I'd repeat this recipe as is.

As most of you know, the recipes reviewed by the Heavenly Cake Bakers are not shared, but they can be found in Rose's Heavenly Cakes by Rose Levy Beranbaum.