Traditional recipes

Fresh pear and almond cake recipe

Fresh pear and almond cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Pear cake

This almond and pear cake has finely ground almonds and fresh pear slices soaked in amaretto liqueur creating a delicate frangipane-style cake.

3 people made this

IngredientsServes: 6

  • 1 firm pear, thinly sliced
  • 2 tablespoons amaretto liqueur
  • 100g flaked almonds
  • 6 tablespoons caster sugar, divided
  • 115g unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 40g plain flour
  • 1/8 teaspoon salt

MethodPrep:15min ›Cook:25min ›Extra time:15min cooling › Ready in:55min

  1. Preheat oven to 200 C / Gas 6. Lightly grease a small tart tin or a 23cm cake tin.
  2. Mix pear slices and amaretto liqueur together in a bowl.
  3. Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine powder.
  4. Beat remaining 4 tablespoons sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix ground almonds, flour and salt into the creamed butter to make a smooth mixture.
  5. Drain pears, reserving the amaretto liqueur. Stir drained liqueur into mixture just until incorporated.
  6. Pour mixture into the prepared tin, smoothing out if uneven. Arrange pear slices in a decorative pattern on top.
  7. Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in tin for at least 15 minutes before serving.

Note:

If you use a cake tin, it will result in a thinner tart-style cake.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (17)

by Buckwheat Queen

Simple, sweet and delicious cake. I made this in a gluten free version (subbing 1/3 cup of all purpose GF flour and 1 Tbsp sweet rice flour for the wheat flour). Didn't have any amaretto so I used 2 Tbsp of Vin Santo and a few drops of bitter almond extract. It has a delicate texture and sweet taste. I baked it in a 9-inch porcelain tart dish and it was baked throughout in 23 minutes. The lack of baking powder doesn't make it heavy by any means. This recipe renders a light and delicate cake perfect for a mid-afternoon snack with light tea. Thank you for sharing.-11 Oct 2014

by Elvira Silva

Mmmm so good! I can't wait to try it with berries next time. I replace the amaretto for Grand Marnier. The other reviewer is right this is a very light delicious little cake. Thanks for sharing your recipe eatcookdream!-24 Oct 2014

by Kim's Cooking Now!

Happy to be the first reviewer of this recipe, and even happier to be able to give it the 5 stars that it deserves! What a fabulous cake! I made it exactly as the recipe states, no need to make any adjustments. I love the ground almonds and amaretto in here. My husband is not a big dessert eater, but I know he is going to like this, as it is not overly sweet. Thanks for sharing your recipe eatcookdream!-10 Oct 2014


  • For the Pears
  • 1 1/2 cups white wine
  • 1/2 cup water
  • 1/2 cup (about 3 1/2 ounces) granulated sugar
  • 2 teaspoons juice from 1 lemon (see note)
  • 4 cardamom pods, crushed
  • 4 Seckel pears, halved from pole to pole and cored
  • 1 tablespoon unsalted butter, softened
  • For the Cake
  • 1 1/4 cups (about 6 1/4 ounces) all-purpose flour
  • 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons pear poaching liquid
  • 1/4 cup milk, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 8 tablespoons (4 ounces) unsalted butter, at room temperature
  • 1/2 cup (about 3 1/2 ounces) granulated sugar
  • 2 tablespoons almond paste
  • 1 teaspoon finely grated lemon zest (see note)
  • 2 large eggs, at room temperature
  • 2 tablespoons confectioners’ sugar (optional)
  • 1 teaspoon freshly ground cardamom seeds (optional)

For the Pears: In small saucepan, bring wine, water, sugar, lemon juice, and cardamom pods to boil over medium-high heat. Reduce heat to medium, add pears, and simmer, turning occasionally, until pears are just tender, 10 to 12 minutes. Remove pears from heat and cool (in syrup) to room temperature, at least 30 minutes.

Remove and discard cardamom pods, then transfer pears to cutting board with slotted spoon. Cut pears crosswise into 1/4-inch-thick slices. Reserve poaching liquid. Brush bottom and sides of 9-inch round cake pan with butter. Arrange pears in decorative pattern.

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F.

In medium bowl, whisk together flour, baking powder, baking soda, and salt set aside. In liquid measuring cup, combine poaching liquid, milk, and vanilla set aside.

In large bowl, beat butter, sugar, almond paste, and lemon zest with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.

Decrease mixer speed to low and add flour mixture in three batches, alternating with milk mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, about 15 seconds.

Spoon batter over pears and spread evenly. Bake until tester inserted in center of cakes comes out clean, 30 to 35 minutes, rotating cake halfway through baking. Transfer cake to cooling rack and cool in pan 15 minutes, then invert directly onto cooling rack. Cool cake completely, about 1 hour. Dust with optional confectioners’ sugar and ground cardamom. Serve.


Fresh Pear Cake

This fresh pear cake is subtly flavored with spices, like ginger and cinnamon, and topped with fresh pears. It’s naturally sweetened, vegan friendly, and includes a gluten-free option. It’s the perfect cake to celebrate the delicious fall fruit!

I don’t usually get tired of all the pumpkin and apple-y treats this time of year, but sometimes it’s nice to try something a little different. I think pears often get overlooked as a delicious autumnal flavor alternative, but the sweet and tender fruit adds something special to baked treats, like this simple spice cake. It’s not overly spicy, like gingerbread, but subtly flavored with just a touch of cinnamon and ginger, which complements the pears perfectly.

The pears are pretty fanned out and baked on top of the cake, but you could also chop them up and mix them into the batter as well. Both options produce a moist, yummy, and lightly sweetened cake that can be served for breakfast/brunch or for dessert. It just so happens to be naturally sweetened, vegan friendly, and includes a gluten-free option as well!

I also brushed a simple maple syrup glaze onto the cake when it came out of the oven, which gave it a little shine and some extra sweetness, but it’s totally optional. It’s good either way!

This fresh pear cake is based off of my apple cake recipe, so if you like this cake, you definitely will want to give that one a try as well! Scroll down for even more fall inspired dessert ideas!


Pear Almond Cake

Preheat the oven to 350 degrees. Lightly spray a 9 or 10 inch springform pan with gluten-free nonstick cooking spray. Cut a circle of parchment to fit the bottom of the pan, place in the pan and spray it lightly with more cooking spray.

Peel and core the pears. Chop three of the pears roughly and slice the fourth into about ¼-inch slices. Take the chopped pears and put in a small, microwavable bowl with the lemon juice and 2 teaspoons of sugar. Cover and microwave on high power for 4 minutes. (Alternatively you can cook on the stove for 10 minutes over medium heat in a covered saucepan.) Mash the pears into a coarse puree with a fork or wooden spoon. Let cool.

Put the almond meal and 1 ¾ cups of sugar in a food processor and give it 4 or 5 long pulses. Add the eggs, 1 teaspoon of vanilla extract, and the cooked pears and puree the mixture. Pour into the prepared pan.

In a small skillet, heat the agave nectar or honey with the oil, stirring to mix until the mixture starts to bubble. Take off the heat and stir in the remaining ¼ teaspoon of vanilla. Add the pear slices and toss gently to coat.

Sprinkle the sliced almonds over the top of the cake. Add the pear slices in a spoke configuration and spoon the agave nectar or honey/oil mixture over the top of the cake.

Bake for 45–55 minutes or until the cake is nicely browned and a toothpick inserted into the center comes out clean. Check the cake after about 35 minutes if it is browning too much, place a piece of foil over the top.

Let the cake cool in the pan for about 30 minutes, then remove the sides of the pan and transfer to a serving platter (removing the parchment is optional, but recommended).


Upside Down Caramelized Pear and Almond Cake Vanilla and brown sugar baked pears top this recipe for pear upside down cake. The bottom-turned-top boasts a soft, gluten-free almond cake with a light texture just firm enough to stand up to the caramelized pears. The sun shines warmer this week, evidenced by puddles that have replaced layers of ice pack and the softening snow. Each afternoon the kids stomp through the door, their coats draped over their arms, cheeks flushed and their nostrils flaring in the brisk air. Smiles adorn their faces as pink skin soaks up vitamin D during their post-school traipsing. Our neighbors have opened their garage door, pulling lawn chairs onto the slick black driveway and observing the slow melt as we head into spring. The children celebrate in boots and snow pants and t-shirts, climbing the mounds of snow that line the driveway before sliding down on wet bottoms again and again. Impromptu dinners eaten surrounded by mounds of snow in the fresh air are held in celebration. I recently purchased a few pears for a client project I am working on, and once the food had been staged and shot, two brown-skinned Boscs remained on the counter. After slicing into one, dipping it gently in lemon juice, and packing it away in a lunch box, there was a lone pear that remained, stolid. There it sat until yesterday, when it became the focal point for a cake. The sun shining outside, a cake still warm from the oven greeted my coat-shirking bunch. When the door swung open they were hit with the redolence of baking pears and light almond cake coming together in the oven. Browning sugars had caramelized to a high gloss over the baked fruit, and soon there were takers flooding the kitchen, the promise of cake hanging in their nose. This Thursday is a get-together worth getting out for. James Beard nominated Michelle Gayer of Salty Tart in partnership with Share Our Strength and their Minneapolis chef chair James Beard winner Tim McVee of La Belle Vie are hosting another Minneapolis Cakewalk event. Each dollar of ticket sales will go towards ending childhood hunger in America. Share Our Strength is dedicated to helping the 17 million children that struggle with food insecurity through initiatives like the Cooking Matters program and No Kid Hungry, which educates families about nutrition, cooking, and including healthy food on a budget. You can still grab a ticket to join us this Thursday, March 13th at 8p in Minneapolis. Aria at The Jeune Lune is hosting, and there will be drinks, dancing, and plenty of cake for everyone. When the weather is warming, there is little else to do but celebrate and eat cake that benefits others. Perhaps I’ll see you there? What a pear!

A pear at the point of perfect ripeness is a treat best taken just as it comes. Yielding, mellow, tenderly granular, it should be enjoyed one bite at a time, while its scented juices trickle down your chin.

You neither need nor want anything else with such a pear. I'd urge you not to poach it with lemon zest, vanilla and white wine. I'd counsel against slicing it thinly and tossing with salty blue cheese and freshly cracked walnuts, or layering it with almost translucent slivers of air-dried ham. Baking it on a layer of almondy frangipane in a buttery tart would, I'd say, be de trop.

However, the fact is that catching a pear at that point of exquisite readiness isn't always easy. One moment it's hard as a raw potato, and you know it will be just as crunchy. You may as well leave it for a week. But the next time you cop a feel (is it a day later now, or two, or three somehow you can never quite remember), it's soft as butter and bruises at the merest touch. The texture's gone from tender to fluffy, and the juice from silky and sweet to faintly alcoholic - and not in a good way.

Pears are, almost without exception, picked when they're still firm and allowed to ripen off the tree. This is actually a good thing. Not only does it make them easier to transport and store, it means they will - eventually, and with luck - taste better. A pear left on the tree until soft will be woolly or mealy in texture and taste rather bland. So even if you grow your own, you still need to pick them when firm, and ripen indoors, at room temperature.

At the other end of the scale, the problem with some commercial crops is that the fruit is picked too hard and green, and refrigerated for too long. They'll never ripen properly, either, and instead go from crunchy to pulpy without ever having their magic moment. This is the inevitable fate of too many imported pears.

We shouldn't need to import, anyway, and should celebrate the autumnal joy of our own native fruits. Such a fickle fruit doesn't lend itself to the demands of mass retailing and consequently, for variety and abundance, the national crop is not what it once was. But enterprising orchard-owners around the country are still keeping many traditional pear varieties alive. I have one fantastically productive tree of a variety called Doyenne du Comice. Large, round and russeted, they are one of the best of all dessert pears and, when still a mite firm, excellent cookers, too. In this week's Source It, Nikki gives an excellent low-down on others to look out for, too.

So one shouldn't despair of the temperamental pear. Every well-grown, carefully harvested pear has the potential to reach a state of fructal nirvana. You just need to be on ripeness alert, testing the fruit you are nurturing in the fruit bowl with a gentle squeeze at least once or twice a day. Meanwhile, should your patience wear thin, the nearly ripe pear is at your culinary disposal, for any of the treatments suggested above, or below.

Pear and almond cake

This soft, dense, almondy cake can be served warm for pudding with lashings of cream, or cold with a cup of tea or coffee. Firm Conference pears should work a treat here. Serves six.

175g unsalted butter, softened

125g caster sugar, plus 1 tbsp

3 pears, firm but not too hard, peeled, cored and quartered

75g whole blanched almonds or ground almonds

75g self-raising flour

Preheat the oven to 170C/325F/gas mark 3. Grease a 20cm diameter, springform cake tin and line the base with baking parchment.

Put a saucepan over a medium heat and add 25g of the butter. When it's sizzling, add a tablespoon of sugar and stir until it dissolves. Add the pear quarters and fry in the buttery caramel for five to 10 minutes, until they start to brown and soften (the time taken will vary greatly, depending on how ripe the pears are). Put to one side to cool a little.

Put the remaining butter and sugar in a mixing bowl and cream together until light and fluffy. Beat in the two eggs, one at a time. Whizz the whole blanched almonds (if using) in a food processor for about a minute, to grind them. Tip them into the cake batter (or add the ready-ground almonds), then sift in the self-raising flour and fold in gently. Scrape the mixture into the prepared tin. Arrange the pieces of pear on top of the cake. Bake for about 45 minutes, or until a knife pushed into the centre comes out clean. Place the tin on a wire rack to cool. Serve warm or cold.

Fried spiced pears

The fragrant flavour and buttery sweetness of pears is a great foil to many savoury foods. They're delicious in salads, but I also like them, braced with a pinch of spice, with roast game. Serves four to six.

½ tsp ground cinnamon

Pinch of ground cloves

Freshly ground black pepper

8 slightly under-ripe pears, peeled, quartered and cored

Melt the butter in a pan over medium heat, then stir in the cinnamon, cloves and a good grinding of pepper. Add the pears and fry for 15 minutes, turning a few times, until soft and lightly caramelised. Serve hot alongside roast meats, particularly a roast pigeon or a partridge. Alternatively, serve these pears cold with cheese or in salads.

Pear and blue cheese salad with honey and thyme

If your pears are very firm and crunchy, I'd recommend peeling and halving them, then poaching them until tender in a half-and-half mixture of apple juice and water before using them in this salad. Slightly under-ripe pears, on the other hand, will be fine used raw. Serves four as a starter.

A few handfuls of salad leaves

2 nearly soft pears

200g of your favourite blue cheese (I like Dorset Blue Vinny)

100g walnut halves

2-3 tbsp runny honey

2-3 tbsp extra virgin olive oil

3-4 sprigs fresh thyme, picked

Flaky sea salt and ground pepper

Arrange the leaves on four plates. Quarter and core the pears, then cut each quarter into two or three slices. Arrange on top of the leaves. Break the cheese into chunks and scatter over the pears, along with the walnuts. Trickle a fairly generous quantity of honey over each portion, then a good trickle of olive oil. Finish with a scattering of thyme and seasoning. Serve with toasted, coarse-textured bread. ·


Preparation

  1. For pears:
    1. Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
    1. Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
    1. Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
    2. Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
    3. Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
    4. Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
    5. Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges sprinkle with powdered sugar, if desired, and serve.

    Why we love this recipe

    Looking for a delicious Gluten Free Pear recipe? Or maybe just a tasty Pear Cake? What about a super light Passover Cake Recipe? This recipe is all of the above!

    There is always something so special about baking pears in a cake batter. Just like in my Spiced Pears Muffins, the fruits become so soft in the oven and literally melt-in-your mouth!

    I simply love the flavours of pears and almonds together, just like in my Pear Frangipane Tartlets. The simple Almond Cake base is so light and fluffy, it works just as perfectly with fresh Pears than it does in an Orange Almond Cake.

    Topped with some flaked almonds for an extra crunch, this dessert is the ultimate Winter Comfort Cake if you ask me!


    Pear Almond Cake

    (10 votes, average: 4.10 out of 5)

    Instructions

    1. Stir together the dry ingredients. Fold in the butter until large clumps exist throughout. Set aside while you prepare your cake.
    1. Preheat the oven to 350 degrees. Lightly grease an 8” cake pan with sides at least 3” tall. As an alternative, you can use a 9” springform pan. Cut a piece of parchment paper to fit inside the bottom of the pan and place inside. In a large bowl or the bowl of a stand mixer, cream together the butter and the sugar until combined and fluffy, about 2 minutes. Add the eggs and extracts and stir on medium until combined. Scrape the sides of the bowl as needed. Add half of the flour along with the baking powder, soda, salt, and cinnamon. Stir on low until combined. Add the sour cream and stir to incorporate. Scrape the sides of the bowl and add the remaining cup of flour. Once almost combined, fold in 2 cups of the pears. Spread the batter into the bottom of the prepared pan and sprinkle the remaining pears on top. Sprinkle the crumb topping on top of the pears and bake in the preheated oven until a cake tester inserted into the center of the cake comes out clean, about 70-75 minutes. Allow to cool completely prior to removing the cake from the pan. Once cooled, drizzle with the glaze and serve with pomegranate seeds on top if desired.
    1. Combine the powdered sugar, almond extract, vanilla, and 1 tablespoon of milk in a large bowl. Add additional milk until the desired consistency is reached. Drizzle over the cake.

    Kate Wood

    Kate Wood is the self-taught baker, writer, and photographer behind the Wood and Spoon blog, an award-winning site with Southern-inspired baked goods and desserts. A dietitian by trade, Kate now practices her “everything in moderation” motto and will be sharing nutrition tidbits as well as baking how-to’s on The Stem blog. Kate is a transplant to LA (that’s Lower Alabama, y’all!) where she and her husband are raising two tiny humans, and her favorite Stemilt fruit is basically anything in the fridge that her toddlers don’t devour before she can.


    5 Ingredient Magically Moist Almond Pear Cake

    This gluten-free cake is a cinch! With only five ingredients and no technique necessary, this cake will quickly become your dinner party go-to. Should there be any left over, this recipe is satisfying as a dessert, and also nutritionally dense enough as a breakfast food. Impossible you say? With 6 grams of protein, here’s the recipe to prove that it’s very possible! The almond flavors pair nicely with pears, apples, apricots, peach, cherries, blackberries, raspberries, and blueberries. So if you feel like getting creative chop up some fruit and fold it into your batter before baking. You can also amp up the benefits by adding a scoop or two of Further Food Collagen. Collagen can help reduce wrinkles, improve gut and joint health, without changing the taste or texture of your baked goods.

    Further Food Commentary:

    Most store-bought treats contain obvious and hidden sources of gluten which makes baking at home a great solution and often, a downright necessity. There’s no excuse not to with this super-easy, super-delicious recipe! The maple syrup adds natural sweetness and the almond meal provides a nutty counterbalance to the sweet. The combination of almond and eggs gives this cake tremendous protein power. Choosing eggs that have high-omega-3 content will further increase the nutritional value of this dessert. Yes, you can have your cake and eat it too, guilt-free!

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