- Prep Time:15m
- Cook Time:50m
- Total Time:1h 5m
- Serves: 8 slices
- Yield: 1 loaf
Ingredients
For the cake:
- 2 1/4 cups (292g) all-purpose flour
- 3/4 cup (98g) almond flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup (200g) brown sugar
- 1/4 cup (50g) granulated sugar
- 2 tablespoons maple syrup
- 3/4 cup (150g) flavorless oil, like canola or vegetable
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 large Bosc pears, chopped into 1/4\" pieces or smaller
- 8 ounces (226g) cream cheese, at room temperature
- 1/2 cup (60g) powdered sugar
- 2 tablespoons maple syrup
- 1 pinch salt
- 1/2 cup sliced almonds
For frosting:
Instructions
For cake:
- Preheat the oven to 350ºf. Grease and line a standard loaf pan (8 1/2” x 4”, or similar) with parchment paper and spray again.
- In a medium bowl, whisk together the flours, baking soda, salt, cinnamon, ginger, and nutmeg and set aside. In a large bowl, whisk together the sugars, oil, and maple syrup until combined. Add the eggs, one at a time, whisking well after each, and then add the vanilla.
- Stir the dry ingredients into the wet ingredients and then fold in the pears. It will be VERY thick but that\'s okay—just take your time to make sure there are no dry pockets of flour remaining.
- Pour the mixture into the loaf pan and bake until a toothpick inserted into the center comes out clean, about 40-50 minutes. Begin checking for doneness after 30 minutes and then in 10-minute increments afterwards.
- Let cool completely before frosting.
For frosting + serving:
- Use an electric mixer to beat together the cream cheese and powdered sugar until smooth. Beat in the maple syrup and salt until combined.
- Spread it over the completely cooled cake and sprinkle sliced almonds on top.
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