Pear and Almond Cake

Pear and Almond Cake is soft, buttery, and full of sweet pear flavor with a light almond taste in every bite.

The pears stay tender while the cake bakes, making it moist and delicious.

It is easy enough for a weekend bake but pretty enough to serve for a special gathering.

Why I Love This Recipe

This cake reminds me of cool afternoons when fresh pears are at their best. The first time I baked it, I loved how the pears became soft without falling apart. The almond flavor makes the cake taste rich, but it still feels light enough to enjoy with a cup of coffee or tea.

What I love most:

Soft and moist texture.
Fresh pears add natural sweetness.
Simple pantry ingredients.
Great for dessert or brunch.
Even better the next day.

Servings and Time

Servings: 10 slices
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: About 1 hour 10 minutes

What You’ll Need

Ingredients

2 medium ripe pears, peeled, cored, and thinly sliced
1½ cups (190g) all-purpose flour
1 cup (200g) granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
½ cup (113g) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ cup (60ml) milk
½ cup (50g) sliced almonds
2 tablespoons powdered sugar, for dusting

Tools

9-inch round cake pan
Mixing bowls
Hand or stand mixer
Rubber spatula
Measuring cups and spoons
Cooling rack
Knife and cutting board

Pro Tips

Use ripe but firm pears so they hold their shape.
Do not overmix the batter after adding the flour.
Arrange the pears evenly for a beautiful top.
Let the cake cool before dusting with powdered sugar.

Substitutions and Variations

Replace pears with apples.
Use almond flour for up to one-fourth of the flour.
Add a pinch of cinnamon.
Sprinkle brown sugar on top before baking.

Make Ahead Tips

Bake the cake one day ahead.
Store covered at room temperature until serving.
Dust with powdered sugar just before serving.

Why This Recipe Works (Quick Science)

Butter traps air while mixing with sugar, helping the cake rise. Baking powder creates more air bubbles in the oven for a soft crumb. The pears release moisture as they bake, keeping the cake tender, while almond extract adds a rich aroma with only a small amount.

Recipe

Step 1: Prepare the Pan

Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly flour it.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.

Step 3: Cream the Butter and Sugar

Beat ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs, one at a time. Mix in 1 teaspoon vanilla extract and ½ teaspoon almond extract.

Step 4: Finish the Batter

Mix the dry ingredients into the wet ingredients, alternating with ¼ cup milk, until just combined.

Step 5: Add Pears and Almonds

Spread the batter into the prepared pan. Arrange the 2 medium thinly sliced pears over the top and sprinkle with ½ cup sliced almonds.

Step 6: Bake

Bake for 45 to 50 minutes until golden and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Cool the cake for 15 minutes, remove it from the pan, and dust with 2 tablespoons powdered sugar before serving.

Common Mistakes

Using pears that are too soft.
Overmixing the batter.
Skipping the pan preparation.
Opening the oven too early.
Slicing before the cake cools.

What to Serve With

Fresh whipped cream
Vanilla ice cream
Hot coffee
Earl Grey tea
Fresh berries

Leftovers and Storage

Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days.
Freeze slices for up to 2 months.
Bring to room temperature before serving.

Macros Information

Approximate per serving (1 of 10 slices):

Calories: 285
Protein: 5g
Carbohydrates: 36g
Fat: 14g
Fiber: 2g
Sugar: 21g
Sodium: 115mg

FAQ

Q: Can I use canned pears?
A: Yes. Drain them well and pat them dry before using.

Q: What kind of pears work best?
A: Bosc, Anjou, or Bartlett pears are all good choices.

Q: Can I make this cake ahead of time?
A: Yes. It stays moist for several days when stored properly.

Q: Can I freeze the cake?
A: Yes. Wrap individual slices tightly and freeze for up to 2 months.

Q: Do I have to use almond extract?
A: No. You can leave it out if you prefer a milder flavor.

Final Thoughts

Pear and Almond Cake is a simple homemade dessert with a soft crumb, sweet fruit, and a delicate almond flavor. It comes together with everyday ingredients and is perfect for sharing. Once you try it, it is likely to become a favorite recipe you’ll want to bake again.