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Pear and Almond Cake Recipe

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★★★★★

4.3 from 211 reviews

This Pear and Almond Cake is a moist, flavorful dessert featuring ripe pears folded into a tender almond and vanilla-scented batter, topped with sliced almonds for a delightful crunch. Perfect for a cozy afternoon tea or a light dessert, it blends the natural sweetness of pears with the nutty richness of almonds, baked to golden perfection.

Ingredients

Scale

Fruit

  • 2 ripe pears (Bosc or Anjou), peeled, cored, and sliced

Dry Ingredients

  • 1 cup (100g) ground almonds (almond flour)
  • 1/2 cup (65g) plain flour
  • 1 tsp baking powder
  • 1/4 cup sliced almonds (for topping)

Wet Ingredients

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • Powdered sugar (optional, for dusting)

Instructions

  1. Prepare Oven and Tin: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake tin with parchment paper to ensure easy removal after baking.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until the mixture becomes pale and fluffy, which helps to incorporate air for a light texture.
  3. Add Eggs and Vanilla: Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the batter with flavor.
  4. Combine Dry Ingredients: In a separate bowl, mix the ground almonds, plain flour, and baking powder thoroughly to distribute the leavening evenly.
  5. Fold Dry Ingredients into Batter: Carefully fold the dry mixture into the butter and egg mixture, taking care not to overmix to maintain a tender crumb.
  6. Incorporate Pears: Gently fold in the sliced pears, reserving a few slices for decoration on top of the cake.
  7. Assemble Cake: Pour the batter into the prepared cake tin and smooth the surface. Arrange the reserved pear slices decoratively on top of the batter and sprinkle with sliced almonds to add a crunchy topping.
  8. Bake the Cake: Bake in the preheated oven for 45–55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
  9. Cool and Serve: Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired for a delicate finish.

Notes

  • Use ripe but firm pears like Bosc or Anjou to keep their shape during baking.
  • Make sure eggs are at room temperature to blend better and create a uniform batter.
  • Softened butter is crucial for proper creaming and cake texture.
  • You can substitute almond flour for ground almonds if preferred.
  • The cake keeps well for 2-3 days when stored in an airtight container.
  • For a dairy-free version, substitute butter with a vegan butter alternative.
  • Powdered sugar topping is optional and can be omitted for a less sweet finish.

Keywords: pear almond cake, fruit cake, baked dessert, almond flour cake, pear dessert recipe, easy cake recipe

Find it online: https://foodiecara.com/pear-and-almond-cake-recipe/