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Pear and Almond Cake
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings 1x
- Diet: Gluten Free Option Available
Description
Pear and Almond Cake is a moist, tender dessert that balances the natural sweetness of fresh pears with the rich, nutty flavor of almonds. With simple pantry ingredients, this easy-to-make cake offers a delightful crunch and juicy fruit in every bite, perfect for family gatherings, afternoon tea, or any special occasion.
Ingredients
Scale
Main Ingredients
- 3–4 ripe pears (firm but juicy)
- 1 cup ground almonds (almond meal)
- 1 cup all-purpose flour (can substitute with almond flour for gluten-free)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds (optional, for topping)
Instructions
- Prepare the Pears: Peel, core, and slice the pears into thin, even wedges to ensure they cook evenly and integrate well into the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract to add richness and enhance the flavor profile.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground almonds, baking powder, and salt to evenly distribute the leavening agents and salt.
- Fold Dry Ingredients into Wet Mixture: Gently fold the dry ingredient mix into the butter mixture, careful not to overmix to preserve airiness and light texture.
- Incorporate Pear Slices: Fold in half of the sliced pears into the batter to distribute the fruit evenly throughout the cake.
- Assemble and Bake: Pour the batter into a greased cake pan. Arrange the remaining pear slices decoratively on top and sprinkle with sliced almonds for added crunch. Bake in a preheated oven at 350°F (175°C) for approximately 45–50 minutes, or until golden brown and a skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool Before Serving: Let the cake cool in the pan for at least 15 minutes before removing to a wire rack. This helps it set and makes slicing easier.
Notes
- Choose firm pears like Bosc, Anjou, or Comice for the best texture and flavor.
- Use room temperature butter and eggs for smooth mixing and a tender crumb.
- Gently fold ingredients to keep the batter light and avoid a dense cake.
- Test doneness with a toothpick; it should come out clean or with a few moist crumbs, but no wet batter.
- Allow cake to cool before slicing to ensure clean cuts and fuller flavor.
- Optional variations include using different nuts, adding warm spices, or substituting gluten-free flours.
- For vegan version, replace eggs with flax eggs and butter with coconut oil.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg