Stupidly Simple Pear Almond Cake Loaded with Creamy Almonds and Juicy Pears

You will love my fresh Pear Almond Cake recipe, it is so moist, and the pears baked into the center simply melt in the mouth. It's a single-layer cake loaded with almond flavor and juicy pears, and you'll be amazed at how easy it is!

Read what others said about my Pear Almond Cake recipe

"Absolutely lovely! The taste reminds me of France💛 It's a keeper!" Irina

"I made this delicious cake once, and my family asked me to bake it again. Thanks a lot!" Natalyi

Best Pear Almond Cake Recipe

Pear and almond is a classic flavor combination, and that makes this a hugely popular cake! Using almond flour in the sponge gives an amazing moist texture and nutty flavor, and the baked pears are unbelievably juicy. Often, recipes call for you to poach the pears first when making pear desserts, which adds extra prep time. We skip that step here, but they are no less flavorful, and the fact that it is a single-layer cake makes it incredibly simple to throw together, bake, and serve.

So, as fancy as it looks, making this fresh pear cake is super easy and suitable even for beginner bakers! There are no complicated processes; all you need is a bowl, a single pan, some common ingredients, and an oven. It's easy for everyone to make, even beginner bakers!

I love to make it when friends come for coffee, or serve it after dinner with a big dollop of freshly whipped cream. It also transports and freezes well, allowing you to prepare it in advance. What's not to love?

Katalin's Key Take On How To Make This Cake Super Moist

I love the unbelievably moist texture of this pear almond cake, and it comes down to a few things. Namely, the ingredients, technique, and method.

But getting more scientific, I also recommend weighing ingredients by the gram to get the correct amount, and paying attention to my notes on specific ingredients and techniques.

For example, I use Greek yogurt for a reason, as it is thick and creamy, and has good acidity that reacts well with alkaline baking soda to give a super fluffy cake crumb. The high-fat content of almond flour works wonders, providing a moist and juicy texture, as well as a delicious, nutty flavor.

I never use low-fat yogurt as it contains more water and varying amounts of sugar, which also affects the taste and texture. Fat absorbs flavor, so having full-fat products will always give you the most flavor as well as moistness. Sugar also contributes to tenderness, so use the correct amount and don't lower the quantities in the recipe if you want a super moist pear almond cake.

And then, when it comes to technique and method, my easy-to-remember tips are 'don't overmix' and 'don't overbake.' Overmixing cake batter can cause an overproduction of gluten, which makes it tough. Overbaking will dry out the cake, evaporating all the moisture in the sponge and making it crumbly. Take it out at the right time when the toothpick comes out clean, and enjoy!

Ingredients

You will need a few basic ingredients to make this simple one-layer cake: butter, sugar, egg, yogurt, flour, and, of course, almonds and pears.

For a printable recipe card, visit the original Pear Almond Cake recipe.

The Cake Comes Together Really Quickly & Easily

First, preheat your oven to 175 °C / 350°F (don't use the fan setting). Never bake in an oven that isn't properly preheated!

While it is heating up, grease a 20 cm / 8-inch round cake pan with butter or neutral oil. You can also line the base and sides with parchment paper if preferred.

Wash and peel the pears. Cut them in half lengthways and remove the stalks. Dry them gently but thoroughly with paper towels. We don't want them going into the cake dripping wet.

Prepare your wet mixture. Use an electric hand whisk to cream the softened butter and sugar together for a few minutes, until the mixture is light and fluffy and the sugar is completely dissolved. If you rub it between your fingers, it shouldn't feel grainy.

Add the room-temperature eggs one at a time while continuing to whip, and then finally add the room-temperature yogurt and vanilla extract.

Mixing the ingredients in a bowl for the pear almond cake.

Sift the flour, baking powder, baking soda, and salt (your dry ingredients) into the wet batter, and then add the almond flour. Almond flour won't go through a sieve very easily, so don't try to sift it too. Switch to a rubber spatula to fold the dry and wet mixtures together just until they are combined; don't overmix them.

mixing ingredients for the pear almond cake.

Pour the almond cake batter into your baking pan. Use an offset spatula or a palette knife (or even the back of a spoon) to smooth off the top, and then arrange the pear halves on the surface. Don't overload the cake with pears, or it can be too wet. Sprinkle sliced almonds over the whole cake surface.

Bake the pear almond cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Ensure it is fully baked, as it may sink in the middle afterwards.

Allow it to cool slightly before removing it from the pan. Dust with powdered sugar before serving, and for the most decadence, add some chantilly cream.

Store and Freeze Like a Pro

Trust me, there are rarely any leftovers! But you can store them in an airtight container at room temperature for 2-3 days.

To freeze almond pear cake, double-wrap it in plastic food wrap and then in aluminum foil. Wrap it tightly to help keep it moist and prevent freezer burn. Defrost overnight on the counter within one month.

Want to Customize It? Here Are Some Flavor Variations

The best thing about this pear and almond cake is how easily it can be adapted to suit your tastes. A pinch of aromatic spices like ground cardamom and cinnamon tastes delicious with pears, and can add some warmth and festive flavor to the cake. A teaspoon of lemon or orange zest can also work really well in the batter. Or, why not try a small amount of rose water?

Replace pears with strawberries as I do in my strawberry almond cake.

I don't like using nut extracts as they can have a synthetic taste, but you can add ½ teaspoon of natural almond extract if you want it extra nutty. And why not swap the almond flour for hazelnut flour or pecan flour for a different nutty profile?

You can also use apples instead of pears, or a combination of both! Dust with cinnamon on top to make it a Fall cake to remember. You could even add some pumpkin spice to the batter over the holiday period.

To make a chocolate version of this pear almond cake, substitute a tablespoon of the all-purpose flour with good-quality, Dutch-process cocoa powder. Alternatively, serve it with a spoonful of chocolate crémeux.

Expert Tips For Making Pear Almond Cake

Avoid using overripe pears, as they can become very mushy. Similarly, avoid using under-ripe pears, as they won't have as much flavor. Depending on their size, you can use more than stated in the recipe, but do not stuff the cake with too many, or it will make it too wet.
Use good-quality, high-fat butter and yogurt for the best results. I use unsalted European-style butter with 82% fat, and full-fat Greek Yogurt (with no flavorings or sweeteners).
Make sure your wet ingredients (eggs, butter, and yogurt) are all at room temperature before you begin for proper emulsification.
The butter needs to be softened so that if you press it with your finger, it leaves an indent. This takes around an hour at room temperature, or here are my tips on how to soften butter quickly. Avoid last-minute microwaving!
You can bring eggs to room temperature from the fridge by placing them in a bowl of warm water for 5-10 minutes.
Take your time when preparing the wet ingredients, and make sure you properly cream the butter and sugar. However, when folding in the dry ingredients, work fast to avoid overworking the batter.
Don't skip the salt! It balances sweetness and enhances all the flavors.
This pear almond cake takes 50 minutes in my oven, but use the toothpick test to find the right timing for you. A toothpick inserted into the middle of the cake should come out clean, with no wet batter stuck to it. Focus on texture, not time.

Useful Equipment

This Almond Pear cake is pretty easy to make. You don't need fancy baking equipment. However, please try your best to gather these easy-to-find baking tools:

Weighing ingredients on a digital scale is more accurate than using measuring cups for precise measurements in baking.

Use an electric hand mixer and a rubber spatula to combine the ingredients properly without overmixing. You can also use a stand mixer, but be sure to switch to a spatula when directed in the recipe, as the batter may overdevelop gluten, making it tough.

I bake this almond pear cake in an 8-inch / 20 cm springform pan. Check out my useful cake pan conversion guide if you want to use a different size or shape!

A digital oven thermometer will help you determine the actual temperature of your oven and bake at the correct temperature setting! An oven that is too hot or too cold will always cause issues.

Try Some Of My Other Cake Recipes

If you enjoyed this moist pear almond cake, I recommend trying one of these other cake recipes next!

And pear lovers should read my round-up of the best pear desserts, too.