This Pear Almond Cake is tender, gently sweet, dotted with fresh pear slices, and finished with crunchy flaked almonds. It takes about 15 minutes of hands-on time and a handful of pantry staples—perfect for brunch, afternoon tea, or a holiday gathering.
Using seasonal fruit makes simple cakes like this shine. Ripe pears add moisture and subtle sweetness, while almond flour brings a delicate nutty texture that complements the fruit.
I often bake with fresh fruit—apples become an old-fashioned apple cake, overripe plantains make a moist plantain cake, and bananas shine in a Cameroonian banana cake. When pears are in season, this pear almond cake is a reliable favorite for entertaining.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients Needed
- Substitutions & Variations
- How to Make Pear Almond Cake
- 1: Cream Butter and Sugar
- 2: Whisk in the Eggs
- 3: Add the Flours
- 4: Pour Batter into the Pan
- 5: Prep the Pears
- 6: Top with Pears and Almonds
- 7: Bake and Cool
- 8: Top and Serve
- Tips to Make the Best Almond Pear Cake
- What Goes with Pear Almond Cake?
- Recipe Frequently Asked Questions
- More Cake Recipes to Try
- Pear Almond Cake Recipe
Why You’ll Love This Recipe
- This pear cake is easy to make—the recipe is straightforward and forgiving, great for bakers of any level.
- You can customize the flavor with spices or extracts and swap flours to suit dietary needs.
- It’s moist and light—ideal for tea time, brunch, or a simple dessert without heavy frosting.
Ingredients Needed
For this pear almond cake you only need ripe pears, almond flour, and common baking staples. The combination of almond and all-purpose flour gives a tender crumb with a light almond flavor.
Pears: Choose ripe but firm pears that have no soft spots. Bartlett, Anjou, or Bosc all work well.
Eggs: Provide structure and richness.
Butter: Unsalted butter adds moisture and flavor; you can substitute oil for a dairy-free version.
Flour: A mix of almond flour and all-purpose flour creates a tender, slightly nutty cake.
Sugar: Granulated sugar sweetens the batter; icing sugar is used for dusting.
Baking powder: For lift and a light texture.
Almond flakes: For a crunchy topping.
Vanilla and lemon zest: Add aroma and brighten the flavors.
Substitutions & Variations
- Use a gluten-free baking flour in place of all-purpose flour to make this gluten-free.
- Swap butter for a neutral oil (vegetable or canola) to make it dairy-free.
- Add a pinch of cinnamon or nutmeg for warming fall spices.
- For extra almond aroma, add a small amount of almond extract alongside vanilla.
How to Make Pear Almond Cake
Preheat the oven to 375°F (no fan). Grease an 8” or 10” cake pan or springform pan with butter and line the bottom with parchment paper.
1: Cream Butter and Sugar
In a large bowl or stand mixer, beat the butter with lemon zest, vanilla, and granulated sugar until pale and fluffy.
2: Whisk in the Eggs
Add the eggs one at a time, beating after each addition until fully incorporated.
3: Add the Flours
Stir in the milk, then fold in almond flour, all-purpose flour, baking powder, and a pinch of salt until just combined.
4: Pour Batter into the Pan
Spoon the batter into the prepared pan and smooth the top with a spatula.
5: Prep the Pears
Peel and halve the pears, remove the cores, then slice each half lengthwise into thin slices.
6: Top with Pears and Almonds
Arrange the pear slices over the batter and sprinkle the almond flakes evenly across the top.
7: Bake and Cool
Bake the cake for about 35 minutes. To check doneness, insert a toothpick in the center—if it comes out clean, the cake is ready. Let the cake cool completely in the pan on a wire rack before removing it.
8: Top and Serve
Once the cake is completely cool, dust it with icing sugar and add a few more almond flakes if desired. Slice and serve with tea, coffee, or a scoop of ice cream for an indulgent treat.
Tips to Make the Best Almond Pear Cake
- Weigh your flour for consistent results—scales are more accurate than cups.
- Make sure baking powder is fresh so the cake rises properly.
- Don’t overmix after adding flour; overworking the batter can make the cake dense.
- Store leftovers at room temperature for up to 2 days in an airtight container, or refrigerate to extend shelf life.
- Wait until the cake is fully cool before dusting with icing sugar or adding final garnishes.
What Goes with Pear Almond Cake?
This cake is delightful on its own, but you can dress it up depending on the occasion.
- Serve a slice with vanilla or coconut ice cream for a richer dessert.
- For a brunch or tea spread, combine it with simple cookies or a plain pound cake.
Recipe Frequently Asked Questions
Pick pears that are ripe but still firm to the touch and free of soft spots. Most pear varieties work well; choose ones that will hold their shape when baked.
Insert a toothpick into the center of the cake—if it comes out clean or with a few dry crumbs, the cake is done.
More Cake Recipes to Try
- Plain Cake Recipe
- Vanilla Pound Cake
- South African Malva Pudding
- Yogurt Cake
- Old Fashioned Carrot Cake
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Pear Almond Cake
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Equipment
- 8” – 10” Cake Pan
Ingredients
- 2–3 medium ripe pears
- 4 medium eggs
- 125 g (about 9 tbsp) granulated sugar
- 4 oz (about 115 g) unsalted butter
- 1 tsp vanilla extract
- 50 ml whole milk
- 2 cups almond flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 2 tbsp almond flakes
- 1 lemon zest
- Icing sugar for garnish
- Butter to grease the pan
Instructions
- Preheat your oven to 375°F (no fan).
- Grease an 8” or 10” cake pan and line the bottom with parchment paper.
- Cream the butter, lemon zest, vanilla, and sugar until pale and fluffy.
- Add the eggs one at a time, then stir in the milk. Fold in almond flour, all-purpose flour, baking powder, and salt until just combined.
- Spoon the batter into the prepared pan and smooth the top.
- Peel, halve, core, and thinly slice the pears.
- Arrange pear slices on the batter and sprinkle with almond flakes.
- Bake about 35 minutes or until a toothpick in the center comes out clean.
- Cool completely in the pan on a wire rack, then remove and transfer to a plate.
- Dust with icing sugar and garnish with additional almond flakes before serving.
Notes
- Weigh flour for best results.
- Check baking powder freshness for proper rise.
- Avoid overmixing after adding flour.
- Store leftovers at room temperature up to 2 days or refrigerate.
- Only dust with icing sugar once the cake is fully cooled.