Last updated on November 22nd, 2023.
If you’re a fan of delightful desserts that perfectly balance sweetness and texture, you’re in for a treat! In this blog post, we’re going to explore the art of creating a scrumptious Almond Pear Cake that’s sure to become a favorite in your baking repertoire. Almond-infused batter and tender slices of ripe pears, this cake is a celebration of seasonal flavors and timeless elegance.
My love for Almond desserts runs deep, and nothing makes me happier than a slice of delicious Chocolate Almond Cake, or one or two Almond Cupcakes. But just like in this Almond Poppyseed Cake, I wanted something different to make this cake a bit different. That’s why I decided to go with pears. Juicy, slight sweet, and subtle, pears can offer unique flavor and texture to many baked goods, like this Caramel Pear Pie, and this simple cake.
Why You Will Love This Cake
Before we dive into the kitchen, let’s talk about why this Almond Pear Cake is so special:
- Flavor Fusion: The combination of almond and pear is a match made in dessert heaven. The nutty richness of almonds complements the sweet and slightly tangy notes of ripe pears.
- Texture Delight: The pears add a beautiful moistness and softness to the cake, creating a pleasing contrast with the almond-flavored crumb.
- Versatility: This cake is perfect for any occasion, from afternoon tea to a decadent dessert for your next gathering. You can bake it in a springform pan/round cake pan for a unique look or use a beautiful bunt-designed pan.
Pears, I like Bosc pears, but you can use any type you have at hand. Note that the complete recipe, including measurements can be found below in the recipe card.
- Almond paste. If you do not have it at hand, replace it with 1/4 cup of ground almonds, or make your very own Almond Paste.
- Unsalted butter, at room temperature
- Olive oil. Adding olive oil to the butter provides moistness to the cake and helps maintain a moist cake texture.
- Large eggs, at room temperature.
- Bleached all-purpose flour
- Cake flour. If you do not have it, replace it with unbleached all-purpose flour mixed with 1 teaspoon of potato or corn starch.
- Baking powder
- Whole milk
- Vanilla extract
- Almond extract
- Sliced almonds
- Granulated sugar
How To Make This Almond Pear Cake Recipe
1. Prepare the Pears
- Peel, core, and slice the pears into 1/4-inch cubes. Melt two tablespoons of the butter in a small saucepan, add the pears, and gently stir the pears using a rubber spatula or a wooden spoon for about 2-3 minutes.
- Remove from the heat, and cool the pears over a paper towel.
2. Make the Cake Batter
- In a large bowl, sift the flour and baking powder (mix in the almond meal if not using almond paste). In a separate bowl or a large measuring cup, mix the milk, almond, and vanilla extract.
- In a bowl of a stand mixer fitted with the paddle attachment, beat the butter, almond paste, and sugar on medium speed for about 3-4 minutes until light and fluffy.
- With the mixer on, slowly drizzle the olive oil.
- Increase speed to medium-high and add the eggs, one at a time.
- Reduce speed to low, then add the dry ingredients mixture alternating with the milk mixture in three additions, starting and ending with the flour mixture.
- Once you added the last portion of the flour, turn the mixer off, add the diced pear, and use a rubber spatula to mix all the ingredients.
- Pour the batter into the prepared pan, sprinkle the top of the batter with the sliced almonds, and bake.
- For added flavor, you can lightly toast the sliced almonds before using them as a topping. Toasting enhances their nuttiness.
- Don’t rush the cooling process. Allowing the cake to cool completely before inverting it and placing it on a wire rack.Serving suggestions
For a gluten-free pear cake, use 1:1 gluten-free flour and follow the recipe as is.
- This cake can be made using a stand mixer, a hand mixer, or an electric mixer.
Store any leftover Almond Pear Cake in an airtight container at room temperature for up to three days. If you need to store it longer, refrigerate it for up to a week. Bring it to room temperature or warm it slightly before serving to enjoy its full flavor.
To freeze: gently wrap the cake with plastic wrap, place it in a freeze bag, and freeze for up to eight weeks.
The kind you enjoy eating, Whether it’s Bosc or comice pears. Make sure the pears are ripe but not too soft.
Fresh pears are recommended for the best flavor and texture, but you can use canned pears if fresh ones are not available. Just make sure to drain them well before use.
More Fruity Cakes Recipes You Might Enjoy
Please rate and comment if you enjoyed this recipe, and don’t forget to tag me on Instagram when you bake one of my recipes.
Almond Pear Cake
Tender almond cake dotted with buttery pieces of pear
For The Pears
- 2-3 Medium Pears (300 g / 7 oz)
- 2 TBS Unsalted butter
For The Cake
- 2 TBS Almond Paste (40 g / 1.5 oz)
- 2 Cups Sugar (400 g / 14 oz)
- 1 Stick Unsalted butter, soften (113 g / 4 oz)
- 1/3 + 1 TBS Cup Olive Oil (85 g / 3 oz)
- 4 Large Eggs
- 2 Cups AP flour (240 g / 8.5 oz)
- 1 Cup Cake Flour (120 g / 4.25 oz)
- 1 1/2 tsp Baking Powder
- 1 Cup Whole milk (240 ml / 8 oz)
- 1 tsp Vanilla extract
- 2 tsp Almond extract
Preheat oven to 350F. Grease 12 cups bundt pan, or line a 9-inch round pan.
Peel and slice the pears into 1/4" thick cubes.
Melt the butter in a medium-size pan then add the sliced pears.
Gently stir the pears using a rubber spatula for 2-3 minutes. Remove from heat and place the pears over a plate lined with paper towel.
Sift the AP flour, cake flour, and baking powder together, set aside. Mix the milk and extracts together, set aside.
In a bowl of a standing mixer, place the butter, sugar, and almond paste and mix on medium-high for about 3 minutes.
Slowly drizzle in the olive oil, and keep mixing until light and airy, about 3 more minutes. Scrape the bottom and sides of the bowl.
With the mixer on high speed, add the eggs one at a time, waiting for each egg to completely incorporate before adding the next.
Add the flour mixture alternating with the milk mixture in three additions, starting and ending with the flour.
Right after you add the last portion of the flour, turn the mixer off, and using a rubber spatula, fold in any egg/flour residue.
Gently fold in the pears.
Pour the batter into the prepared cake pan, sprinkle with sliced almonds (optional), and bake for 40-50 minutes or until a cake tester comes out clean from the center of the cake.
- Store the cake at room temperature for up to three days, covered. To freeze, wrap the cake with plastic wrap and freeze for up to eight weeks.
- This recipe yields one 12-cup bundt pan, two eight-inch round pans, or one 9-inch pan. Ensure the batter does not exceed 3/4 of the pan’s height. If you have extra batter, bake it in a small 4-inch pan or a muffin tin.
- Adjust the baking time according to the pan. The cake is ready when a toothpick comes either clean from the center of the cake, or with just a few moist crumbs.
- To boost the almond slices’ flavor, consider gently toasting them before applying them as a topping. This toasting step intensifies their nutty essence.
- Take your time with the cooling phase; ensure the cake cools entirely before flipping it over and transferring it to a wire rack.
- Ideas for Serving:
- To make a gluten-free pear cake, substitute regular flour with a 1:1 gluten-free flour and stick to the original recipe.
- You can prepare this cake using either a stand mixer, a hand mixer, or an electric mixer.