I’ve baked a soft, moist cake infused with the nutty richness of almonds and topped with tender slices of pear—a dessert that’s as beautiful as it is comforting.

Why I’ll Love This Recipe

I love how the sweetness of ripe pears blends with the delicate almond flavor to create a cake that feels elegant yet rustic. It’s perfect for afternoon tea, holiday tables, or just when I want something a little special without complicated steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe pears, peeled, cored, and sliced
All-purpose flour
Almond flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Almond extract
Milk or cream
Sliced almonds, for topping
Optional: Powdered sugar for dusting after baking

Directions

I preheat the oven to 350°F (175°C) and lightly grease a round cake pan, lining the bottom with parchment paper.
In a medium bowl, I whisk together all-purpose flour, almond flour, baking powder, and salt.
In a separate large bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
I stir in the almond extract, followed by alternating additions of the dry ingredients and milk until the batter is smooth.
I pour the batter into the prepared pan, smoothing the top.
I arrange the pear slices in a decorative pattern over the batter, gently pressing them in.
I sprinkle sliced almonds over the top for crunch.
I bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
Once cooled, I dust the cake lightly with powdered sugar before serving.

Servings and timing

Serves: about 8 slices
Prep time: 15 minutes
Bake time: 40–50 minutes
Total time: about 55–65 minutes

Variations

I sometimes add a pinch of cinnamon or cardamom to the batter for warmth. A drizzle of honey or caramel sauce turns it into a decadent dessert. For extra fruitiness, I mix in a handful of berries along with the pears.

storage/reheating

I store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. It can also be frozen for up to 2 months—thawed at room temperature before serving. To refresh slices, I warm them briefly in the oven.

FAQs

Can I use canned pears?

Yes—just drain them well and pat dry so the cake doesn’t become soggy.

Can I make this gluten-free?

Absolutely—I replace the all-purpose flour with a good gluten-free baking blend.

Can I use other fruits?

Yes—apples, plums, or peaches work beautifully with the almond base.

Do I need almond extract?

It’s highly recommended for flavor, but vanilla extract can be used in a pinch.

Can I serve it warm?

Definitely—it’s lovely warm, especially with a scoop of vanilla ice cream.

Conclusion

This Pear Almond Cake is the kind of dessert I turn to when I want something that’s both pretty and comforting. Moist, flavorful, and easy to make, it’s a treat that works for casual coffee breaks or special celebrations.