I was California Dreaming this morning with a slice of this lovely cake.
The delicious "almond gunk." I could not get almond past so I used marzipan. Thanks to Jennifer for the tip!
I used Anjou pears. I would have preferred had they been softer.
Batter, stage 1.
Making my "ring" depression.
Fill with said almond gunk.
Layer the pears. Did I do this right?
As you can see, the pears did not sink to the bottom as they were supposed to. Perhaps my almond gunk was to cold or perhaps the shape of the pan restricted them from sinking? At any rate, the almond gunk did not sink either.
Pop her in the toaster.
I made this for the community service kick-off at a local girls High School. The cake on the left
is a whipped cream cake. I also made a third cake, another Swedish Pear, so we could try it too! :)
Conclusions: Delicious! My wife felt that it was too much like a plain butter cake and the little almond pocket was to intense. Next time, she says, we should just add the almond gunk to the batter and mix it in. I dunno, I am perfectly satisfied with it.