Pear Almond Cake Recipe

I absolutely love this recipe because it perfectly blends the nutty richness of almond flour with the sweet softness of pears, creating a dessert that’s both comforting and sophisticated. Plus, it’s super simple to whip up, making it an ideal go-to treat for impressing friends at a cozy gathering or just indulging myself on a lazy Sunday afternoon.

The sweetness of ripe pears blends beautifully with the rich nuttiness of almond flour in my Pear Almond Cake. There’s nothing like the combination of unsalted butter and granulated sugar to create such a tender crumb.

I think there might even be a secret ingredient at work here, too, because the hint of almond extract I used seems to enhance the flavor even more. Topped with sliced almonds, this is a treat perfect for any occasion.

Ingredients

Sugar that has been granulated: Supplies sweetness, achieves flavor balance, and gives a crunchy crust.

Unsalted butter: Contributes rich taste, tenderizes, and achieves a moist texture.

Flour made from almonds: Boosts the flavor with notes of nuttiness; rich in protein; a gluten-free substitute.

Pears possess natural sweetness and are a fiber source with a juicy texture.

Almonds that are sliced: Topper that’s quite crisp, good fats and a nutty smell.

Ingredient Quantities

• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup (120g) all-purpose flour
• 1/2 cup (50g) almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 medium pears, peeled, cored, and thinly sliced
• 1 tablespoon lemon juice
• 1/4 cup (50g) sliced almonds
• Powdered sugar, for dusting (optional)

Instructions

1. Set your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it to prevent the cake from sticking.

2. In a large bowl, beat the softened butter and granulated sugar until fluffy and light.

3. Incorporate the eggs one at a time, ensuring a good mix after each is added. Then amalgamate the vanilla and almond extracts.

4. In a separate bowl, combine and mix well the all-purpose flour, almond flour, baking powder, and salt.

5. Slowly incorporate the dry components into the butter emulsion, mixing until they are just united.

6. Mix the lemon juice with the sliced pears to fend off browning.

7. Carefully incorporate the pear slices into the cake batter, making sure they are evenly spaced throughout the cake.

8. The batter should be poured into the cake pan that has been prepared, and the top smoothed with a spatula.

9. Evenly distribute the sliced almonds atop the cake batter.

10. In a preheated oven, bake for 35-40 minutes, or until a toothpick inserted into the thickest part comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Dust with confectioners’ sugar before serving, if you like.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Mixing bowls (at least two)
4. Electric mixer or whisk
5. Measuring cups
6. Measuring spoons
7. Spatula
8. Knife (for slicing pears)
9. Cutting board
10. Wooden spoon or spatula (for mixing)
11. Wire rack
12. Sifter or fine mesh strainer (optional, for dusting powdered sugar)
13. Toothpick

FAQ

• Q:Is it permissible to substitute canned pears for fresh ones? A: For the best texture and flavor, use fresh pears; however, if fresh pears are not available, well-drained canned pears can work.
• Q:Q: Is there an alternative to using almond flour?

  A: You may use ground almonds or a more conventional all-purpose flour in its place, though these will give a somewhat different texture to whatever you’re baking.

• Q:Is it possible for me to create this cake without using any dairy? A: Yes! Simply replace the butter with margarine that contains no dairy or with coconut oil.
• Q:What type of pears work best for this recipe?
  Pears, either Bartlett or Anjou, are perfect because of their sweetness and texture.
• Q:How do I prevent the pear slices from browning?
  To reduce browning, throw the pear slices with lemon juice.
• Q:The cake can be served in two ways: warm or cold. A: It is delectable at either temperature, giving you the desired effect depending on which way it is served.
• Q:Can I add spices to this recipe? A: Yes, nutmeg or cinnamon complements the flavors well if you’d like to add a warm spice note.

Substitutions and Variations

You can substitute 1/2 cup (120g) coconut oil or 1/2 cup (115g) vegetable shortening for the 1/2 cup (115g) unsalted butter called for in the recipe. Both will work well as a stand-in for butter, providing a similar texture and fat content.
If you don’t have 2 large eggs, you can use 1/2 cup (120g) of unsweetened applesauce. Or, you can use 1/2 cup (120g) of mashed bananas. Both applesauce and bananas work well in baking and will give you a similar result to that of eggs. However, if you’re looking for a less moist result, you might want to use chia seeds instead. To use chia seeds as an egg substitute, you must first mix 2 tablespoons of chia seeds with 6 tablespoons of water and let it sit until the mixture forms a gel.
Substituting 1 teaspoon vanilla extract for 1/2 teaspoon almond extract yields a less intense flavor.
You could substitute 1/2 cup (70g) oat flour or 1/2 cup (120g) of additional all-purpose flour for 1/2 cup (50g) of almond flour, and you would still have a working recipe, albeit with a flavor profile that’s a little different.
Sliced almonds are not a requirement. Chopped walnuts or pecans also suffice, and offer a slight variation in flavor and texture.

Pro Tips

1. Room Temperature Ingredients Ensure that both the butter and eggs are at room temperature before starting. This will help them blend more smoothly into the batter, resulting in a better texture for your cake.

2. Gentle Mixing When incorporating the pear slices into the batter, gently fold them in to avoid breaking them apart. This will keep the slices intact and evenly distributed, ensuring a consistent taste and texture throughout the cake.

3. Lemon Juice Timing Mix the pears with lemon juice immediately after slicing to prevent them from browning and to preserve their fresh flavor. This step can also enhance the overall taste of the cake by adding a subtle citrus note.

4. Toasting Almonds For extra flavor, lightly toast the sliced almonds in a dry pan over medium heat until they are golden and fragrant before adding them to the top of the cake. This adds a warm, nutty aroma and a delightful crunch.

5. Cake Pan Preparation To ensure your cake releases easily, consider lining the bottom of the greased and floured cake pan with a circle of parchment paper. This method provides an extra layer of protection against sticking, especially with the moist fruit content.