Pear Almond Cake

5 from 14 votes

You will love my Pear Almond Cake recipe; with a moist almond sponge and juicy pears. It's a super simple recipe that comes together quickly and tastes delicious during Fall!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 529kcal

Author: Katalin Nagy

Equipment

Ingredients

Pear Almond Cake

113 g Unsalted butter room temperature
150 g Granulated sugar
2 Eggs room temperature
120 g Greek yogurt room temperature
1 teaspoon Vanilla extract
190 g All purpose flour
60 g Almond flour
½ teaspoon Salt
½ teaspoon Baking powder
½ teaspoon Baking soda
2½ Pear Cut into halves, overall 5 halves
50 g Sliced almonds sprinkle over the cake batter just before baking

Metric - US Customary

Instructions

Pear Almond Cake

Preheat your oven to 175℃ / 350℉ (no fan) and grease a 20 cm / 8 inch round pan or line it with parchment paper on the bottom and sides for easy removal.
Wash the pears, cut them in half, and then pat them dry with a paper towel to remove any excess moisture.
In a large bowl, cream the softened butter and sugar together for a few minutes until light and fluffy. Keep whipping and add the room-temperature eggs, one at a time, mixing thoroughly after each addition. Then, mix in the room-temperature yogurt and vanilla extract.
Sift the dry ingredients—flour, baking powder, baking soda, and salt—into the butter mixture, and add the almond flour. Gently fold them in with a rubber spatula until they are combined. Be careful not to overmix the batter.
Pour the batter into the prepared baking pan and smooth the top with an offset spatula. Arrange the pear halves on top and sprinkle with sliced almonds.
Bake at 175°C / 350°F for about 50-55 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking, as it can cause the cake to dry out. But also make sure that it is baked, as an underbaked cake can sink in the middle.
Dust with powdered sugar before serving. Any leftovers can be covered and stored at room temperature for 2-3 days.

Notes

Ingredient notes:

Measure your ingredients accurately using a digital scale.
All cake ingredients must be at room temperature to properly emulsify: eggs, butter, and yogurt.
Orange zest, lemon zest, or cardamom would be a great addition to this cake. I really dislike the taste of almond extract as it is usually way too artificial, and the almond flour makes it nutty enough. But if you fancy it, feel free to use ½ teaspoon of natural almond extract.

Technique notes:

When creaming and whipping the wet ingredients, take your time. However, when folding in the dry ingredients, avoid overworking the batter.
Baking this cake takes 50 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaking your cake, which would result in a dry texture.
Refrain from overloading the cake with more pears, as it might make the cake too wet. However, you might be able to add one extra half (so 6 overall) depending on the size of the pears.

Nutrition