Pear-Almond Cake

A Pear-Almond Cake is one of those effortless bakes that tastes far more sophisticated than the work it requires. In the first bite, you get tender pears, a rich almond aroma, and a buttery crumb that practically melts on the tongue. If you’re craving a dessert that feels warm, rustic, and comforting — yet elegant enough for guests — this cake delivers. No complicated steps, no specialty tools. Just simple ingredients transformed into a show-stopping treat that’s perfect for any season.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Simple Ingredients, Big Flavor: Almond flour and pears create a naturally moist, fragrant cake with no need for extra fuss.
• Effortlessly Impressive: Looks bakery-worthy thanks to the pear arrangement and glossy almond topping.
• Foolproof Technique: Melted butter and beaten eggs ensure a silky, smooth batter that bakes evenly every time.
• Perfect for Any Occasion: Brunch, afternoon tea, holiday dessert — this cake fits beautifully everywhere.
• Comforting & Elegant: Warm, nutty, fruity, and timeless — the kind of cake guests rave about.

This version stands out because the pears bake directly into the almond batter, releasing their juices and flavor, creating a custard-like texture around the edges that other cakes often miss.

Ingredients Needed

For the Cake Batter

• 113 g (8 tbsp) unsalted butter, melted — plus extra for greasing the pan
• 4 large eggs, lightly beaten until foamy (room temperature works best)
• ½ tsp vanilla extract
• ½ tsp almond extract

Dry Ingredients

• 180 g (1⅔ cups) almond flour — gives tenderness and rich flavor
• 200 g (1 cup) granulated sugar
• ¼ tsp kosher salt
• ½ tsp baking powder

Toppings

• 2 large firm-ripe pears, peeled and thinly sliced (about ¼-inch thick)
• 2 tbsp granulated sugar, for sprinkling
• 25 g (¼ cup) sliced almonds
• Powdered sugar, for dusting

How to Make Pear-Almond Cake

Step 1 — Prep the Oven and Pan

Heat the oven to 375°F (190°C). Generously butter a 9-inch springform pan.
Tip: A well-buttered pan ensures the delicate almond crumb releases smoothly later.

Step 2 — Mix the Wet and Dry Ingredients Separately

In one bowl, whisk together the eggs, melted butter, vanilla, and almond extract until combined.
In a second bowl, whisk the almond flour, sugar, salt, and baking powder.
Pour the dry mixture into the wet and whisk or beat just until the batter becomes smooth and cohesive — don’t overmix.
Why this matters: Mixing separately keeps the batter light and prevents clumping.

Step 3 — Assemble the Cake

Pour the batter into the prepared pan and spread it evenly with a spatula.
Arrange the pear slices over the top in either a random rustic pattern or a neat spiral.
Sprinkle the pears with the 2 tablespoons of sugar, then scatter the sliced almonds across the surface.
Place the pan on a baking sheet to catch any potential drips.

Step 4 — Bake Until Golden and Set

Bake for about 1 hour, or until the top is deeply golden and a cake tester inserted in the center comes out clean.
Let the cake cool until the pan is easy to handle. Run a butter knife around the edges to loosen, then carefully remove the springform ring.
Allow the cake to cool completely — it tastes even better after several hours and is exceptional the next day.

Step 5 — Finish and Serve

Just before serving, lightly dust the top with powdered sugar.
Slice into wedges and serve directly from the base of the springform.

Serving and Storage Tips

Serving

• Serve slightly warm or at room temperature for the best texture.
• Pair with whipped cream, vanilla ice cream, or a drizzle of warm honey.
• For a brunch table, serve alongside fresh fruit and hot coffee.

Storage

• Room Temperature: Keeps well for 1 day, covered loosely.
• Refrigerator: Store in an airtight container for up to 4 days.
• Reheating: Warm slices for 10–15 seconds in the microwave for a soft, freshly baked feel.
• Freezing: Freeze slices wrapped tightly for up to 2 months. Thaw overnight in the fridge.

Helpful Notes

• Use firm pears (like Bosc or Anjou) to ensure they hold shape during baking.
• Almond flour browns quickly — tent the cake with foil if the top darkens too fast.
• Add a pinch of cinnamon or cardamom for a cozy spice note.
• Want extra shine? Brush the top with a spoonful of warm apricot jam after baking.

Conclusion

This Pear-Almond Cake is the perfect blend of simplicity and elegance — a dessert that comes together effortlessly yet tastes like something crafted by a French pâtisserie. With its moist almond crumb, sweet tender pears, and golden almond topping, it’s a recipe you’ll return to again and again.

If you make this cake, please leave a comment and a star rating below — it helps others discover the recipe!
And don’t forget to share your creation on Instagram, Facebook, or Pinterest.
What twist will you try next time? Maybe a hint of spice or different seasonal fruit? Let us know!

Frequently Asked Questions (FAQ)

Can I substitute the pears with another fruit?

Yes! Apples, apricots, plums, or berries work well. Choose fruits that are firm and not overly juicy.

Is this recipe gluten-free?

Yes — almond flour contains no gluten. Just ensure your baking powder is gluten-free.

Why did my cake sink slightly in the center?

Pear-heavy spots can weigh down the batter. Try arranging slices more evenly or using slightly firmer pears.

Can I use almond meal instead of almond flour?

You can, but the texture will be denser and less tender. Almond flour is recommended for the best crumb.

Is the cake freezer-friendly?

Absolutely. Freeze slices individually for up to 2 months, then thaw overnight.