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Pear-Almond Cake

Pear-Almond Cake

This rustic yet elegant Pear-Almond Cake blends tender pears, fragrant almond flour, and a buttery, moist crumb. Simple ingredients come together effortlessly to create a dessert that feels comforting, refined, and perfect for any season or occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Brunch, Dessert
Cuisine: European, French
Ingredients Method Notes

Ingredients
  

For the Cake Batter
  • 113 g unsalted butter, melted plus extra for greasing
  • 4 large eggs, lightly beaten
  • 0.5 tsp vanilla extract
  • 0.5 tsp almond extract
Dry Ingredients
  • 180 g almond flour
  • 200 g granulated sugar
  • 0.25 tsp kosher salt
  • 0.5 tsp baking powder
Toppings
  • 2 large pears, peeled and thinly sliced about 1/4-inch thick
  • 2 tbsp granulated sugar for sprinkling
  • 25 g sliced almonds
  • powdered sugar for dusting

Method
 

  1. Preheat the oven to 375°F (190°C). Generously butter a 9-inch springform pan.
  2. In one bowl, whisk the eggs, melted butter, vanilla, and almond extract until combined. In another bowl, whisk almond flour, sugar, salt, and baking powder. Combine wet and dry mixtures, whisking just until smooth.
  3. Pour the batter into the prepared pan. Arrange sliced pears on top in a rustic or spiral pattern. Sprinkle with sugar and scatter sliced almonds over the surface.
  4. Bake for about 1 hour, or until deeply golden and a tester inserted into the center comes out clean. Cool before removing the springform ring.
  5. Dust with powdered sugar before serving. Slice into wedges and enjoy warm or at room temperature.

Notes

If the top browns too quickly, tent with foil. Use firm pears like Bosc or Anjou for the best shape and texture. Add a hint of cinnamon or cardamom for a cozy variation.