Pear Almond Cake

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Description

Pear Almond Cake is a moist, nutty, and lightly sweet cake that combines ripe pears with almond flour and a hint of vanilla. The ground almonds add a delicate richness, while the pears provide natural sweetness and a tender texture. Perfect for tea time, dessert, or a special occasion, this rustic yet elegant cake is naturally gluten-free (when made with almond flour only) and pairs beautifully with whipped cream or a dusting of powdered sugar.

Ingredients for Pear Almond Cake

  • 1 cup (100 g) almond flour (or finely ground almonds)

  • ½ cup (65 g) all-purpose flour (or gluten-free blend, optional)

  • ¾ cup (150 g) granulated sugar

  • ½ cup (115 g) unsalted butter, softened

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 tsp baking powder

  • ¼ tsp salt

  • 2 ripe pears, peeled, cored, and sliced thinly

  • 2 tbsp sliced almonds (for topping)

  • 2 tbsp powdered sugar (optional, for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.

  2. Cream butter and sugar in a bowl until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla.

  3. Combine dry ingredients (almond flour, all-purpose flour, baking powder, and salt). Slowly fold into the wet mixture.

  4. Spread batter evenly into the prepared cake pan. Arrange pear slices on top in a circular pattern.

  5. Sprinkle sliced almonds over the pears.

  6. Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.

  7. Cool for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

 Servings

  • Makes 8 slices

Notes

  • For extra flavor, add ½ tsp almond extract along with vanilla.

  • Use firm but ripe pears (like Bosc or Bartlett) for the best texture.

  • The cake can be made a day in advance — it becomes more flavorful as it rests.

  •  Tips

  • Toast the almond flour lightly before using for a deeper nutty flavor.

  • Serve warm with vanilla ice cream or crème fraîche for a decadent dessert.

  • If using very juicy pears, pat them dry with paper towels to avoid excess moisture.

 Nutritional Info (per slice, 1 of 8)

  • Calories: ~265

  • Protein: 5 g

  • Fat: 15 g

  • Carbohydrates: 28 g

  • Fiber: 3 g

  • Sugar: 17 g

Health Benefits

  • Almonds provide vitamin E, healthy fats, and protein.

  • Pears add fiber, vitamin C, and natural sweetness.

  • Lower in gluten (if made with almond flour only).

  • Satisfying dessert without being overly heavy.

❓ Q/A

Q: Can I make this cake gluten-free?
A: Yes! Replace the all-purpose flour with more almond flour or a gluten-free blend.

Q: Can I use canned pears?
A: Fresh pears are best, but canned (drained well) can work if you’re in a pinch.

Q: How do I store leftovers?
A: Keep covered at room temperature for 1 day or refrigerate up to 4 days.

Q: Can I freeze this cake?
A: Yes, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Q: Can I make it dairy-free?
A: Use plant-based butter or coconut oil instead of regular butter.

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