Description
A moist and fragrant pear and almond cake that combines tender almond flour with ripe sliced pears, topped with toasted almonds for a delightful crunch. Perfect for family gatherings or a cozy treat with tea.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 cup (100g) almond flour
- 3/4 cup (90g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ripe pears, peeled, cored, and thinly sliced
- 2 tablespoons sliced almonds (optional for topping)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line with parchment paper.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in almond extract.
- In a separate bowl, whisk almond flour, all-purpose flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Arrange sliced pears on top in a fan or spiral pattern; sprinkle sliced almonds over if using.
- Bake for 40-45 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Notes
- Use ripe pears for best flavor and texture.
- Do not overmix batter to keep the cake tender.
- Substitute almond flour with coconut flour for a gluten-free option.
- Replace granulated sugar with brown sugar for deeper flavor.
- Almond extract can be substituted with vanilla extract.
- Store cake wrapped tightly at room temperature for up to 3 days or refrigerate afterward.
- Freeze tightly wrapped cake for up to 2 months; thaw overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Pear and Almond Cake, Almond Flour Cake, Pear Dessert, Moist Fruit Cake, Almond Cake with Pears