Italian Pear Almond Cake
Pear and almond cake is a soft and moist cake loaded with ripe pears and tons of almond flavor. Easy to make and delicious to eat!
I love recipes that are so simple to bake but taste sooooo good! And this almond pear cake works equal well served after dinner or with a morning cup of coffee.
Cakes that are really simple to make but taste amazing are my jam. This almond pear cake is lovely to enjoy any time of year – with a moist and dense crumb, juicy pears, and lovely almond slivers on top, this cake is great!
Serve with vanilla ice cream, a dollop of creme fraiche, or whipped cream.
Other easy cake recipes:
How to make pear and almond cake
This cake is easy to make. Make sure you scroll down to the recipe card below for the full instructions, but here is a brief overview.
- Preheat the oven to 375 F.
- Using a food processor, grind your almonds to a fine powder. Don’t take it too far or you will make almond butter! You just want fine and even pieces.
- Prepare a springform pan by greasing it with butter. Line the bottom with a round of parchment paper, and then butter that as well. Place the pan on a rimmed baking sheet.
- In the bowl of a stand mixer with the beater attached, beat the butter and sugar together until pale and fluffy, about 4 minutes.
- Add the eggs, one at a time, mixing between each addition.
- In a large bowl, whisk together the flour, ground almonds, baking powder and salt.
- Spoon the batter evenly into the pan.
- Slice the pears, core them, and dice them into 1.5” pieces.
- Sprinkle the diced pear evenly over the batter and gently press the into the batter.
- Sprinkle the remaining sliced almonds over the top of the cake.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean and the top is not jiggly when the pan is wiggled. (check the cake halfway through baking and see if you need to tent it with foil).
- Place the springform pan on a wire rack and allow the cake to cool completely.
- Release the springform pan, generously sprinkle the top of the cake with powdered sugar, and enjoy!
Frequently Asked Questions
What kind of pears do I use for this recipe?
You can use any variety of pears you want for this recipe. When choosing your pears, you want to make sure they give just a little but not too much. If they are too soft, they will be too ripe and will not hold up to baking.
How do I store this cake?
This cake will last beset when stored in the fridge! Cover with foil and enjoy within a few days. You can leave it on the counter overnight, but the pears will get really juicy and make the cake really soft quickly.
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Italian Pear Almond Cake Recipe
Equipment
Ingredients
- 8 oz almond slivers divided
- 9 Tablespoons unsalted butter room temperature
- ¾ cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ⅓ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 pears
Instructions
- Preheat the oven to 375 F.
- Using a food processor, grind your almonds to a fine powder, reserving 2 Tablesoons for the topping later. Don’t take it too far or you will make almond butter! You just want fine and even pieces. You will need 1 1/4 cup ground almonds.
- Prepare a springform pan by greasing it with butter. Line the bottom with a round of parchment paper, and then butter that as well. Place the pan on a rimmed baking sheet.
- In the bowl of a stand mixer with the beater attached, beat the butter and sugar together until pale and fluffy, about 4 minutes.
- Add the eggs, one at a time, mixing between each addition.
- In a large bowl, whisk together the flour, ground almonds, baking powder and salt.
- Spoon the batter evenly into the pan.
- Slice the pears, core them, and dice them into 1.5” pieces.
- Sprinkle the diced pear evenly over the batter and gently press the into the batter.
- Sprinkle the remaining sliced almonds over the top of the cake.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean and the top is not jiggly when the pan is wiggled. (check the cake halfway through baking and see if you need to tent it with foil).
- Place the springform pan on a wire rack and allow the cake to cool completely.
- Release the springform pan, generously sprinkle the top of the cake with powdered sugar, and enjoy!
