Go Back
+ servings
Poached pear pound cake
Print Recipe
5 from 10 votes

Almond Pear Cake

You will love my Fresh Almond Pear Cake recipe; cinnamon and orange zest infused poached pears in a moist and super delicious cake packed with almond, vanilla, and cardamon. The ultimate, easy fall cake recipe you need to try!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 410kcal
Author: Kata

Ingredients

For the Almond Cake

  • 110 g Unsalted butter room temperature
  • 110 g Granulated sugar
  • 1 teaspoon Vanilla bean paste
  • 2 Eggs room temperature
  • 80 g All purpose flour
  • 35 g Almond flour
  • ½ teaspoon Baking powder
  • ½ Orange zest grated
  • 1 teaspoon Cardamon

Poached pear

  • 2 Pears
  • 500 g Water
  • 100 g Granulated sugar
  • ½ Orange peel
  • 1 Cinnamon stick

Instructions

Start with poaching pears

  • Bring all ingredients to boil (except pears) in a large enough saucepan
  • Peel the pears and leave them in one piece
  • Cook the pears for 10 minutes (depending on the size of the pears) on medium heat. Do not overcook the fruits, it is better to slighly udercook them
  • Use several paper kitchen towels to dry the poached pears before using them in the cake batter

Continue with the almond cake batter

  • Heat oven to 180 C / 356 F (no fan)
  • With an electric hand mixer whip room temperature butter and sugar until it becomes creamy and pale then add eggs, one at a time. Then add vanilla
  • Sift in flour, almond flour, cardamon, and baking powder and fold in with the help of a Rubber spatula, then add orange zest
  • Grease loaf cake tin and pour the batter in. I am using a 16 cm / 6 inches (bottom) 18 cm / 7 inches (top) loaf pan
  • Press the poached pears into the batter. The pears should be standing straight and there should be space at each end and also in between the pears for the cake batter to rise. Try to arrange the cake batter equally on all sides before putting the pan into the oven. Hint with flaked almonds (optional)
  • Bake for 60 min or until skewer inserted in the middle of the cake comes out clean
  • After loaf cooled, carefully remove from tin and the tin and hint with powder sugar (optional)
  • Store at room temperature for 2-3 days

Nutrition

Calories: 410kcal | Carbohydrates: 57g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 64mg | Potassium: 117mg | Fiber: 3g | Sugar: 42g | Vitamin A: 558IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 1mg