Can I make pear and almond cake ahead of time?

Yes, pear and almond cake can be made a day in advance. In fact, the flavors often deepen overnight. Store it in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Do I need to peel pears before baking?

While it’s not strictly necessary, peeling pears helps create a smoother texture in the cake. The skin can become slightly chewy after baking, so peeling is recommended for a more refined finish.

Can I use canned pears instead of fresh?

Yes, canned pears work well, but make sure to drain them thoroughly and pat dry to prevent excess moisture in the batter.

Is pear and almond cake gluten-free?

Not by default, but you can easily make it gluten-free by replacing the wheat flour with almond flour or a gluten-free baking blend.

What’s the best way to serve pear and almond cake?

It’s delicious served warm with whipped cream, ice cream, or a drizzle of caramel sauce. For a lighter option, serve at room temperature with a dusting of powdered sugar.

Can I freeze pear and almond cake?

Yes, wrap it tightly in plastic wrap and place in a freezer-safe container. It can be frozen for up to 2 months. Thaw at room temperature before serving.

Pear and Almond Cake – The Best 5-Step Recipe for Dessert Lovers

Description

A soft, moist pear and almond cake with a nutty crumb and juicy fruit flavor. Perfect for afternoon tea or as an elegant dessert for guests. Easy to make in just a few steps, with a rich almond aroma and a naturally sweet taste from ripe pears.

Ingredients

Scale

2 ripe pears (Bosc or Anjou recommended), peeled, cored, and sliced
1 cup (100g) ground almonds (almond flour)
1/2 cup (65g) plain flour
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) sugar
2 large eggs, room temperature
1 tsp baking powder
1 tsp vanilla extract
1/4 cup sliced almonds (for topping)
Powdered sugar (optional, for dusting)

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Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake tin.
Cream butter and sugar together in a mixing bowl until pale and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, combine ground almonds, plain flour, and baking powder. Fold into the butter mixture.
Gently mix in pear slices, reserving a few for decorating the top.
Pour batter into prepared tin, smooth the top, and arrange reserved pear slices. Sprinkle sliced almonds on top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in tin for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Notes

For extra flavor, poach pears in vanilla syrup before adding to the batter.
This cake tastes even better the next day as flavors deepen.
Can be made gluten-free by replacing plain flour with almond flour.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 50mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 6g
Cholesterol: 55mg