There’s something effortlessly refined about the combination of pears and almonds in a cake. This Pear Almond Cake is a perfect example—moist, subtly nutty, and rich with the natural sweetness of pears. Ideal for an afternoon tea, a cozy dessert, or even breakfast, this cake is both rustic and elegant, embodying the kind of effortless sophistication that makes baking so rewarding.
Why This Cake Stands Out
The magic of this cake lies in its simplicity. Made with almond flour it achieves the perfect balance of tender crumb and delicate nuttiness. The addition of sliced pears ensures a moist texture, while a touch of sugar and butter creates a beautifully caramelized top. It’s the kind of cake that tastes as good as it looks—perhaps even better.
The Recipe
This Pear Almond Cake recipe, originally published by The New York Times Cooking, is a straightforward bake that requires minimal effort yet delivers maximum flavor. Follow these steps for a dessert that will impress with its depth and warmth.
You need a good, leakproof 10″ springform pan for this. My favorite is available on Amazon.
Ingredients:
- 8tablespoons/113 grams melted unsalted butter, plus more for the pan
- 4large eggs, beaten until lightly foamy
- ½teaspoon vanilla extract
- ½teaspoon almond extract
- 2cups/180 grams almond flour
- 1cup/200 grams granulated sugar, plus about 2 tablespoons more for sprinkling
- ¼teaspoon kosher salt (such as Diamond Crystal)
- ½teaspoon baking powder
- 2large firm-ripe pears, peeled, in ¼-inch slices
- ¼cup/25 grams sliced almonds
- Powdered sugar, for dusting
Instructions:
- Heat oven to 375 degrees. Generously butter a springform cake pan.
- In a mixing bowl, whisk together eggs, melted butter, vanilla extract and almond extract. In a separate bowl, whisk together almond flour, granulated sugar, salt and baking powder. Combine both mixtures, beating briefly, until smooth.
- Pour batter into the prepared pan and smooth with a spatula. Arrange pear slices over the top in a random pattern. Sprinkle about 2 tablespoons granulated sugar over pears, then scatter sliced almonds lightly over the surface. Place the dish on a baking sheet.
- Bake for about 1 hour, or until nicely browned on top and an inserted cake tester emerges clean. Cool until you can handle the pan. Remove springform, using a butter knife to help release the cake, and let cool completely. (The cake will taste better after several hours and up to 1 day.)
- Dust cake very lightly with powdered sugar. Cut wedges and serve directly from the base of the springform (or straight from the pie pan).
Serving Suggestions
This cake is delightful on its own but pairs beautifully with:
- A dollop of whipped cream or crème fraîche
- A dusting of powdered sugar for an elegant finish
- A drizzle of honey for added warmth
- A scoop of vanilla ice cream for indulgence
The Perfect Anytime Treat
Whether you’re hosting guests, treating yourself to an afternoon slice, or looking for a make-ahead dessert that stays moist for days, this Pear Almond Cake is a fantastic choice. The balance of fruit, nuts, and tender cake makes it a year-round favorite—perfectly suited for cozy autumn evenings or light springtime gatherings.
