If you have guests coming over, you might want to make a nice dessert. But what can be made that's quick and tasty?
In this House Works, Chef Judy Gilliard joins us in the kitchen with another great recipe. This time, she's making what she calls a "rustic cake", and she's using bundt pans to spice up the presentation. It could be the answer for an impromptu gathering.
Pear Almond Cake
3 medium eggs,
2 cups almonds
1 can pear half in juice
1/2 cup turbinado sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons almond extract
1 teaspoon vanilla
Place eggs, almonds, pears with juice and sugar in food processor with steel blade and process until almost smooth. Add remaining ingredients and pulse until mixed in. Pour into a bundt pan that you have sprayed with nonstick spray. Bake in a 350 degree oven 25 to 35 min. Let cool and remove from pan.
Per Serving (excluding unknown items): 188 Calories; 9g Fat (43.4% calories from fat); 5g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 227mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
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