Moist Pear and Almond Cake with Tender Crumb

Quick Recipe Version (TL;DR)

• Yield: 10 slices
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 3 medium ripe but firm pears (about 700 g total), peeled and cored
• 1 1/2 cups (150 g) fine almond flour
• 3/4 cup (95 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 3 large eggs, at room temperature
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional but lovely)
• 1/2 cup (120 ml) whole or 2% milk, at room temperature
• Finely grated zest of 1 small lemon (optional)
• 1 tbsp butter + 1 tbsp sugar for the pan
• 2 tbsp sliced almonds + 1–2 tsp turbinado sugar for topping
• Powdered sugar, for dusting (optional)

Do This

• 1. Heat oven to 350°F (180°C). Butter a 9-inch (23 cm) springform pan and dust with sugar; line the base with parchment.
• 2. Slice 2 pears into thin wedges and dice the remaining pear. Toss all pear pieces with a little lemon zest (and juice if you like) and set aside.
• 3. Whisk almond flour, all-purpose flour, baking powder, and salt in a bowl.
• 4. Cream butter with granulated and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla, almond extract, and lemon zest.
• 5. Gently mix dry ingredients into the butter mixture, alternating with milk, until just combined. Fold in the diced pear.
• 6. Spread batter into pan. Arrange pear slices in a fan on top, then sprinkle with sliced almonds and turbinado sugar.
• 7. Bake 35–40 minutes until golden and a toothpick in the center comes out clean. Cool 15 minutes, remove from pan, dust with powdered sugar, and serve warm or at room temperature.

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Why You’ll Love This Recipe

• Moist, tender crumb from almond flour, with just enough sweetness to let the pears shine.
• Beautiful to look at, thanks to the fan of pear slices and toasted almonds on top.
• Simple one-bowl batter that feels special enough for guests but easy enough for a weeknight bake.
• Delicious warm, at room temperature, or even the next day with coffee or tea.

Grocery List

• Produce: 3 medium pears (Bartlett, Bosc, or Anjou), 1 small lemon (optional)
• Dairy: Unsalted butter, eggs, whole or 2% milk, heavy cream or crème fraîche (optional for serving)
• Pantry: Almond flour, all-purpose flour, granulated sugar, light brown sugar, turbinado sugar (optional), powdered sugar, baking powder, fine sea salt, vanilla extract, almond extract, sliced almonds

Full Ingredients

For the Pear and Almond Cake

• 3 medium ripe but firm pears (about 700 g) such as Bartlett, Bosc, or Anjou
• 1 1/2 cups (150 g) fine almond flour (also called ground almonds)
• 3/4 cup (95 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup (115 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 3 large eggs, at room temperature
• 1 1/2 tsp pure vanilla extract
• 1/2 tsp almond extract (optional, but recommended for extra almond aroma)
• 1/2 cup (120 ml) whole or 2% milk, at room temperature
• Finely grated zest of 1 small lemon (optional, for brightness)

For Preparing the Pan and Topping

• 1 tbsp unsalted butter, very soft (for greasing the pan)
• 1 tbsp granulated sugar (for dusting the pan; can substitute flour)
• 2 tbsp sliced almonds
• 1–2 tsp turbinado sugar (or demerara; optional, for a crunchy top)

For Serving (Optional)

• Powdered sugar, for dusting
• Lightly sweetened whipped cream or crème fraîche

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 350°F (180°C) with a rack in the middle position. Lightly grease a 9-inch (23 cm) springform pan with the 1 tablespoon of softened butter, making sure to cover the base and sides thoroughly.

Sprinkle 1 tablespoon of granulated sugar into the pan and tilt and tap it around so the sugar coats the base and sides. This creates a delicate, slightly crisp edge on the finished cake and helps prevent sticking. For easy removal, you can also line the base with a circle of parchment paper after greasing, then sugar the sides.

Step 2: Prepare the pears

Peel all three pears. Cut them in half from stem to base, then use a small spoon or melon baller to scoop out the cores and remove any tough, fibrous bits near the stem.

Set aside 2 pears for topping: slice these halves into thin wedges, about 1/4 inch (6 mm) thick, keeping the shape of the pear halves if you can so you can fan them nicely on top of the cake.

Dice the remaining pear into small bite-size cubes, roughly 1/2 inch (1 cm). This chopped pear will be folded into the batter so you get juicy pockets of fruit in every slice. If you are using lemon, you can toss the pears very lightly with a little of the zest (and a teaspoon of lemon juice if you like) to keep them fresh and bright.

Step 3: Mix the dry ingredients

In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and fine sea salt until well combined and lump-free. This step distributes the leavening and salt evenly so the cake rises uniformly and has a tender, even crumb.

Set this bowl aside. Having the dry ingredients ready makes it easier to bring the batter together quickly once you start mixing the wet ingredients.

Step 4: Cream the butter and sugars, then add eggs and flavorings

In a large mixing bowl, add the softened 1/2 cup (115 g) unsalted butter, 3/4 cup (150 g) granulated sugar, and 1/4 cup (50 g) light brown sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat on medium speed for 3–4 minutes, until the mixture looks pale, fluffy, and slightly increased in volume.

Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition until fully incorporated. The batter may look a little curdled at first; keep mixing and it will smooth out. Beat in the vanilla extract, almond extract (if using), and lemon zest until fragrant.

Step 5: Combine the batter and fold in the diced pear

With the mixer on low speed, add about half of the dry ingredient mixture to the butter mixture. Mix just until most of the flour disappears. Add half of the milk and gently mix again. Repeat with the remaining dry ingredients and milk, mixing only until the batter is smooth and no dry streaks remain.

Using a spatula, fold the diced pear gently into the batter. The batter will be relatively thick but should be spreadable. Transfer the batter to the prepared pan and smooth the top into an even layer with the spatula.

Step 6: Arrange the pear slices on top and bake

Arrange the reserved pear slices over the surface of the batter. You can fan them out in a circle, radiating from the center, or create several small fans around the cake. Press the slices very lightly into the batter so they nestle in but still show clearly on the surface.

Sprinkle the top evenly with the sliced almonds and then with 1–2 teaspoons of turbinado sugar, if using, for a golden, gently crunchy finish.

Bake in the preheated oven for 35–40 minutes, or until the cake is risen, the top is deep golden, and a toothpick inserted into the center (avoiding large pear pieces) comes out clean or with just a few moist crumbs. If the top is browning too quickly around the 30-minute mark, loosely tent the cake with foil and continue baking.

Step 7: Cool, garnish, and serve

Transfer the pan to a wire rack and let the cake cool in the pan for about 15 minutes. Run a thin knife around the edge to loosen, then release the springform ring and lift it away. Carefully slide the cake off the base if you used parchment.

Let the cake cool until just warm or to room temperature. Just before serving, dust lightly with powdered sugar. Slice into 10 wedges. Serve as is, or with a spoonful of softly whipped cream or a dollop of crème fraîche for an extra-luxurious touch. The cake is wonderful warm on the day it is baked, but it also tastes lovely the next day as the flavors settle.

Pro Tips

• Choose the right pears: Use pears that are ripe enough to be sweet and fragrant but still firm enough to slice neatly. Overripe pears can make the top too soft and wet.
• Room temperature ingredients: For the fluffiest texture, make sure the butter, eggs, and milk are at room temperature so they blend smoothly and trap more air.
• Do not overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense instead of tender.
• Check doneness carefully: Pear pockets stay moist, so test with a toothpick in an area without a big chunk of fruit. Look for a few moist crumbs, not wet batter.
• Let it rest: Allow the cake to cool at least 20–30 minutes before slicing. This helps the crumb set so slices cut cleanly and hold together.

Variations

• Gluten-friendly version: Replace the all-purpose flour with a cup-for-cup gluten-free baking blend. Make sure your baking powder is gluten-free. The texture will be a little more delicate but still moist and delicious.
• Spiced autumn pear cake: Add 1 tsp ground cinnamon and 1/4 tsp ground cardamom or nutmeg to the dry ingredients. This gives the cake a warm, cozy flavor that pairs beautifully with the pears.
• Pear and chocolate almond cake: Fold 1/2 cup (85 g) dark chocolate chips or chopped dark chocolate into the batter along with the diced pear. The bittersweet chocolate adds a rich contrast to the soft, sweet fruit.

Storage & Make-Ahead

Let the cake cool completely before storing. Cover tightly with plastic wrap or place in an airtight container.

Room temperature: The cake will keep well at cool room temperature for up to 1 day.

Refrigerator: Store for up to 4 days. Bring slices to room temperature or warm gently in a low oven (300°F / 150°C) or for a few seconds in the microwave before serving.

Freezer: Wrap individual slices tightly in plastic wrap, then in foil or a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and warm slightly before serving.

Nutrition (per serving)

Approximate values for 1 of 10 slices (without whipped cream): about 320 calories; 19 g fat; 6 g protein; 36 g carbohydrates; 2 g fiber; 23 g sugars; 150 mg sodium. These numbers are estimates and will vary with specific ingredients and portion sizes.