Almond and Pear Cake
This almond and pear cake is soft, moist, and filled with the delicate sweetness of fresh pears.Ground almonds give the cake a rich flavor and tender texture.Fresh pear slices create an attractive topping and add natural fruitiness.Sliced almonds provide a lightly toasted crunch in every bite.The recipe uses simple ingredients and straightforward baking techniques.Serve it with tea, coffee, whipped cream, or vanilla ice cream for a delicious dessert.
Ingredients
Dry Ingredients
- 1 cup (100 g) almond flour or finely ground almonds
- ¾ cup (95 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (115 g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Fruit and Topping
- 2 medium ripe but firm pears
- ¼ cup (25 g) sliced almonds
- 1 tablespoon brown sugar, optional
- 1 tablespoon powdered sugar, for decoration
Instructions
Prepare the Oven and Cake Pan
- Preheat your oven to 175°C (350°F). Grease an 8-inch (20 cm) round cake pan with butter and line the base with parchment paper. This prevents sticking and makes it easier to remove the cake after baking.
Prepare the Pears
- Wash and dry the pears thoroughly. Peel them if desired, then cut them in half and remove the cores and seeds.Slice one pear into small cubes for the cake batter. Cut the second pear into thin slices for the topping. If you prefer a more decorative finish, slice both pears and reserve some pieces for arranging over the surface.
Combine the Dry Ingredients
- In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, salt, and cinnamon if using.Mixing these ingredients separately helps distribute the baking powder evenly, resulting in a cake that rises more consistently.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes pale, light, and fluffy. This usually takes about 2–3 minutes with an electric mixer.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Prepare the Cake Batter
- Gradually fold the dry ingredients into the butter mixture. Add the milk and gently mix until the batter is smooth and thick.Fold the diced pear into the batter using a spatula. Avoid overmixing, as excessive mixing can make the cake dense.
Transfer the Batter to the Pan
- Pour the batter into the prepared cake pan and spread it evenly. Arrange the thin pear slices over the top in a circular or fan-shaped pattern.Sprinkle the sliced almonds over the pears. If you enjoy a slightly caramelized finish, scatter a little brown sugar over the surface.
Bake the Cake
- Place the pan on the middle rack of the preheated oven. Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.If the almonds begin to brown too quickly, loosely cover the cake with aluminum foil during the final part of baking. Avoid inserting the toothpick directly into a large piece of pear, as the fruit can leave it wet even when the cake is baked.
Cool and Decorate
- Remove the cake from the oven and let it cool in the pan for approximately 15–20 minutes. Carefully transfer it to a wire rack if needed.Once cooled, dust the top lightly with powdered sugar. Slice with a sharp knife and serve warm or at room temperature
Notes
- Choose the right pears: Use ripe but firm pears that hold their shape during baking. Very soft pears may release too much moisture.
- Use room-temperature ingredients: Softened butter and room-temperature eggs combine more evenly and help produce a tender crumb.
- Measure flour carefully: Too much flour can make the cake dry. Weighing ingredients is the most reliable method.
- Select fine almond flour: Finely ground almonds give the cake a smoother texture than coarsely chopped nuts.
- Avoid excess moisture: If your pears are particularly juicy, pat the slices gently with a paper towel before arranging them.
- Check your oven: Baking times vary between ovens, so begin checking the cake after 38–40 minutes.
- Allow proper cooling: The cake is delicate when hot. Cooling helps it set and makes slicing easier.
- Store correctly: Keep the cooled cake in an airtight container in the refrigerator for up to 3–4 days.