This Pear Almond Cake is bursting with almond flavor and the moistness of fresh pears. It is rich yet light and a classy dessert to serve when you need something extra special.
It's always the perfect season or time for this sweet pear cake. Have it for breakfast, as a snack, or as an elegant party dessert. And you don't have to be an experienced pastry chef to make this Italian pear cake. Just follow this simple recipe.
Fresh Pear Cake
The best thing about this pear cake recipe, besides its incredible taste, is that it's made with completely gluten-free ingredients. Instead of all-purpose flour, it uses almond flour and makes a gluten-free pear cake that everyone will enjoy.
This almond flour pear cake has a texture that resembles a classic pound cake, but is moister, lighter, and has a little more sponginess. The almond flavor is predominant and reminds me of my favorite almond danish.
If you love the taste of almonds try these delicious Almond Cloud Cookies or Almond Shortbread Cookies for a real treat.
Why You'll Love This Almond and Pear Cake Recipe
With a light flavor that satiates your sweet tooth, pear cake with almond flour is the perfect dessert when you are craving something different.
It's moist, light, and melts in your mouth!
This gluten-free pear almond cake freezes really well too. It will stay fresh in the freezer for up to six months.
You'll be impressed at how easy it is to make this pear almond cake from scratch. It only has one layer and no frosting. It looks elegant without you needing to be a cake decorating expert.
Ingredients
- Almond Paste - do not confuse with almond filling. This is a soft paste that comes in a box.
- Butter - salted butter is fine to use with this recipe.
- Sugar - is kept to a minimum since the almond paste is also sweet
- Eggs - help to hold the cake together
- Vanilla Extract - to round out the flavor
- Almond Extract - enhances the almond flavor
- Almond Flour - makes this a wonderful gluten-free dessert
- Baking Powder - for leavening
- Salt - to enhance flavors
- Fresh Pears - 2 or 3 pears will be plenty but make sure they are ripe
- Slivered Almonds - add a crunch to this rich, dense cake
- Coarse Sugar - also adds a little crunch
- Powdered Sugar - to make the cake look pretty
Best Pears for Baking
Choose pears that are ripe and firm. Bartlett, Bosc, and Anjou are top choices for baking pears. Asian Pears are best enjoyed fresh and in salads.
How to Make Pear and Almond Cake from Scratch
Preheat the oven to 350 degrees. Spray a 9"x 2" round cake pan or a 9" springform pan with cooking spray then line the bottom with parchment paper and spray again.
- Place almond paste, butter, and sugar in a large mixing bowl.
- Beat until smooth and creamy, about 3 minutes.
- Add eggs and extracts to creamed mixture.
- Continue beating until well combined.
If your almond paste has hardened, place it in the microwave for 2-3 seconds then knead it a little. If it is still hard, repeat the above procedure.
- Combine almond flour with baking powder and salt.
- Add dry ingredients to wet ingredients.
- Stir until just blended.
- Pour batter into the prepared pan. Place pears on top pressing them in lightly.
- Scatter almonds on top and sprinkle with a little coarse sugar.
- Bake for 30-35 minutes or until a toothpick in the center comes out clean.
Cool for 10-15 minutes in pan on a wire rack then remove carefully from pan. Check recipe tips below for easy how-to instructions.
Now dust this beautiful pear almond cake with powdered sugar and serve.
Recipe Tips
- Line the bottom of the cake pan with parchment paper for easy removal.
- Use finely ground blanched almond flour. Unblanched will work but will cause the cake to have brown specks throughout.
- When removing the cake from a cake pan, run a butter knife around the edge. Place a wire rack or plate with parchment paper on top of the pan. Carefully invert and remove the pan. Then place a wire rack on the cake and carefully invert it again.
- Using a springform pan makes for easy removal of the cake. Just run a butter knife around the edge then remove the side of the pan.
- Don't have almond flour? You can use all-purpose flour or gluten-free flour for baking. Use only 3 eggs instead of 4. Be aware the cake will rise higher and should be baked in a springform pan.
- Be sure to use almond flour and not almond meal. The meal is too coarse and will make the cake have a grittier texture.
Flavor Variations
- Pear and Honey Cake - replace 2 tablespoons of sugar with honey.
- Pear and Ginger Cake - add ½ teaspoon of ground ginger to the batter. Sprinkle 2 tablespoons of chopped candied ginger on top along with the almonds.
- Pear Cardamom Cake - add ½ teaspoon of ground cardamom
- Spiced Pear Cake - add ¼ teaspoon of allspice, cinnamon, ground cloves, and ginger.
Nut Variations
Not a fan of almonds? You can make this cake with your favorite nut. Here are some of the most popular ones:
- Hazelnut
- Pecan
- Pistachio
- Walnut
How to Serve
Dust the top with powdered sugar just prior to serving. Slice and serve as-is or top the slice with a dollop of whipped cream or vanilla ice cream. A drizzle of caramel syrup also makes a nice topping.
How to Store and Freeze
Cover the cake with plastic wrap or in an airtight container. Store it at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, cover the cake or individual slices with plastic wrap. Cover again with aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
More Fruity Cake Recipes
- Apple Bundt Cake is easy to make in one bowl.
- Key Lime Cake with raspberry cream cheese frosting is simply divine!
- Mango Upside Down Cake is a great alternative to the usual pineapple one.
- Lemon Pistachio Cake from The Marble Kitchen
- Strawberry Lemon Cake with buttercream frosting.
Find lots of easy dessert recipes here on 2CM!
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Pear Almond Cake
Ingredients
- 4 oz almond paste
- ½ cup butter room temperature
- ½ cup sugar
- 4 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups almond flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2-3 pears peeled, cored and sliced
- ½ cup slivered almonds
- 1-2 Tablespoons coarse sugar
- Powdered sugar
Instructions
- Preheat oven to 350 degrees. Spray a 9"x 2" round cake pan or a 9" springform pan with cooking spray then line the bottom with parchment paper and spray again.
- In a large mixing bowl, beat almond paste, butter and sugar until smooth and creamy, about 3 minutes.
- Add eggs, one at a time, mixing well, and continue beating while adding extracts.
- Combine almond flour with baking powder and salt.
- Stir dry ingredients into wet ingredients until just blended.
- Pour into prepared pan. Place pears on top pressing them in lightly.
- Scatter almonds on top and sprinkle with a little coarse sugar.
- Bake for 30-35 minutes are until a toothpick in the center comes out clean.
- Cool for 10-15 minutes in pan on wire rack then remove carefully from pan. To remove from cake pan, run a knife around edge then carefully place another wire rack on top and turn cake over. Remove parchment paper then immediately turn back upright on another wire rack. If baked in a springform pan, just release and remove the outer ring. To remove the parchment paper from the bottom, just flip the cake on a wire rack as directed for the cake pan.
- When cake is completely cool, dust with powdered sugar.
Notes
- Use finely ground blanched almond flour. Unblanched will work but will cause the cake to have brown specks throughout.
- Using a springform pan makes for easy removal of the cake. Just run a butter knife around the edge then remove the side of the pan.
- Don't have almond flour? You can use all-purpose flour or gluten-free flour for baking. Use only 3 eggs instead of 4. Be aware the cake will rise higher and should be baked in a springform pan.
- Be sure to use almond flour and not almond meal. The meal is too coarse and will make the cake have a grittier texture.
Auntie Jane says
This is a delicious cake and it's easy to make. I shared this with my friends at the salon where I have my hair done. Everyone raved about it, and the Italian woman requested the recipe, saying it reminded her of the Italian cakes from home. I totally recommend this cake,
Linda Warren says
I am so glad you enjoyed it. It is one of my favorites and always reminds me of my favorite almond croissants.
Amy says
This is good, but the banking time is 60 or 90 minutes, not 35! Give yourself extra time
Linda Warren says
I have baked this cake dozens of times and once recently over the holidays and it only takes 30-35 minutes to bake. Check to see that you used a 9" cake pan or springform pan as the extra depth created by an 8" pan may have caused the need for more time. Also make sure you used the correct amount of almond paste, weighed with a scale, and large eggs, not extra large eggs. Hope this info helps for next time.