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Front view of pear breakfast cake with mandarin cream on top.
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Breakfast Pear Cake with Mandarin Cream

A mini breakfast pear cake topped with mandarin cream for a delightful breakfast cake or simple dessert.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Cake
Servings: 1 - 4 inch cake
Author: Ellen

Ingredients

  • 1/2 Korean pear (thinly sliced)
  • 1/4 cup seedless purple grapes (halved lengthwise)
  • 1/2 cup all purpose flour
  • 3/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 cup whole unblanched almonds (or 1/4 cup almond flour)
  • 1/2 cup white sugar (divided)
  • 1 tsp cinnamon
  • 4 tsp unsalted butter
  • 1/4 tsp almond extract
  • juice of half a mandarin

Mandarin Cream

  • 1 cup heavy whipping cream (chilled)
  • 2 TBS fresh mandarin juice
  • 1 TBS sugar
  • 2 TBS mandarin zest

Instructions

  • Preheat oven to 350 degrees
  • Line the bottom of a spring-form pan with parchment paper
  • In a food processor or blender, add the almonds, 1/4 cup sugar, and cinnamon - grind until fine flour
  • Whisk the flour, baking powder, salt, and half the almond flour together in a bowl
  • In a mixing bowl using a hand mixer, cream the butter and other 1/4 cup of sugar until fluffy
  • Add the eggs one at a time, creaming in between each egg and scraping down the sides of the bowl
  • Add the vanilla and almond extracts and beat in
  • Add the flour to the mixing bowl, beat in on low just until combined and smooth
  • Spread the mixture in the bottom of the spring-form pan (it will be thick)
  • In a circular pattern lay your pears on top of the batter
  • Place one grape half in the center of top of the pears, spread the rest of the grapes around the top of the pears and batter
  • Squeeze the mandarin juice all over the top of the cake batter
  • Sprinkle the rest of the almond/sugar/cinnamon flour over the top of the cake
  • Bake for 30 to 40 minutes until a toothpick inserted into the center of the cake comes out clean
  • Remove from the oven and set to cool for 10 minutes on a cooling rack
  • Slide a knife around the edge of the pan, release and remove the side of the pan - let cool for 10 more minutes
  • Serve right away, topping with mandarin cream
  • Any leftovers wrap in foil to keep for another day

Mandarin Cream

  • Place all ingredients in a mixing bowl
  • Beat with a hand mixer until stiff peaks form
  • Serve right away or keep in the fridge for a couple of hours before serving