A rustic, wholesome home-baked dessert. Pear slices sink slightly while the cake batter bakes up around them to create a buckled or dimpled cake that’s ready to serve with just some berries and a dusting of powdered sugar. This simple 1 bowl batter has wholesome Greek yogurt, egg whites and almond flour and bakes up rich and moist.
1 can (14.5 oz.) Del Monte® No Sugar Added Sliced Pears
1 cup all-purpose flour
1 cup almond flour
1/2 cup packed light brown sugar
1 Tbsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. kosher salt
1 cup plain low-fat yogurt (Greek or regular)
1/4 cup vegetable oil
3 large egg whites
2 Tbsp. sliced almonds, optional
1 cup fresh raspberries
Powdered sugar
Preheat oven to 350°F. Coat sides and bottom of a 9-inch round cake pan with cooking spray. Drain pears, reserving ½ cup juice. Pat pear slices dry with paper towels or a clean dry dish towel; set aside.
Stir together flour, almond flour, sugar, baking powder, cinnamon and salt in a large bowl.
Add yogurt, reserved pear juice, oil and egg whites; stir with a whisk until smooth. Pour batter into prepared pan. Arrange pear slices over batter and sprinkle with almonds, if desired.
Bake 50 to 55 minutes until top of cake in center is browned and toothpick inserted in center comes out clean. Cool in pan 15 minutes; run a knife around the edges to loosen before transferring to a cake plate. Top with berries and dust with powdered sugar just before serving.