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Looking for dessert recipes using fresh pears? This cozy Pear Cake is a simple almond-vanilla snacking cake crowned with thinly sliced pears and a sprinkle of almonds. Thanks to almond flour, it bakes up moist and tender. Prep is quick (about 20 minutes). You can easily make it gluten-free and dairy-free.
Pear Cake: Easy Fall Dessert with Almond Flour
Unlike heavier fruit cakes, this Pear Cake is light and fragrant—more like a frangipane meets butter cake. Ripe-but-firm fresh pears fan across the top and bake into jammy, tender slices that look straight out of a café - just like my apple blueberry cake and easy blackberry cake. Here’s why you should make it:
- Almond flour crumb: I combine ½ cup of almond flour with ⅓ cup of all-purpose flour for a moist, tender crumb that tastes like a light frangipane—but without complicated steps. I have another pear almond cake recipe (without almond flour) that you ought to check out as it's very popular with readers!
- Packed with fresh fruit and nuts: I simply nest the pear slices in a circular pattern and sprinkle sliced almonds on top, so it bakes up with that bakery-style top without the need for extra glaze or fancy piping. I have used 3 medium-sized firm-yet-ripe Bartlett pears for this fresh pear cake. Simply sprinkle the cooled cake with powdered sugar for that wholesome, rustic look!
Fresh Pears Peak during Fall and Winter
In the U.S., fresh pears peak late summer through winter: Bartlett (Aug–Sept), Anjou & Bosc (Oct–Jan, often into March), and Comice (Nov–Dec, peak holiday season). Right now is the best time to make this amazing fresh pear cake (it doubles as both dessert and brunch/breakfast)—and it takes only 20 minutes of prep! It’s also a great addition to your holiday menu—Thanksgiving and Christmas. It’s not overly sweet, slices cleanly for brunch, and the sliced almonds add a light, festive crunch. And if you’re in a fruit-forward dessert mood, you might also love my Apple Cranberry Pecan Bundt Cake, light and fluffy Blueberry Lemon Loaf with Lemon Glaze, my German Apple Cake, family-favorite Apple-Pumpkin Bundt Cake, or keep it citrusy with my Lemon Thumbprint Cookies and Lemon Brownies—all great companions to this pear cake.
Fresh Pear Cake
Moist, nutty, and gently sweet, this cozy Pear Cake is a simple Fall or Winter dessert crowned with thinly sliced pears and a sprinkle of almonds. It bakes up moist and tender (thanks to almond flour) with a delicate, bakery-style top you can dust with powdered sugar. Prep is quick (about 20 minutes), it bakes in an 8-inch pan in 40–45 minutes, and serves 8–12 slices. I love serving it with vanilla ice cream, caramel drizzle, or just a cup of coffee or hot tea. You can easily make it gluten-free and dairy-free.
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup almond flour
- ⅓ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large pears ripe-yet-firm, peeled, cored, and thinly sliced
- 2 tablespoons sliced almonds
- 2 tablespoons powdered sugar to decorate (optional)
Instructions
- Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
- Cream the butter and sugar in a large bowl until light and fluffy, using a hand mixer or stand mixer. (I have used hand mixer here)
- Add the eggs and vanilla one at a time, beating well after each addition until the mixture is smooth and creamy.
- In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Spread the batter evenly into the prepared cake pan. Arrange the pear slices nested top in a circular pattern. Sprinkle the sliced almonds over the batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once the pear almond cake has cooled, transfer it to a serving platter and dust the top with confectioners’ sugar. Slice and serve.
Notes
- You will need these supplies: an 8-inch round cake pan (springform works great), parchment paper, measuring cups/spoons, a mixing bowl, and a hand mixer (that’s what I used).
- Use ripe but firm pears. I have used medium sized Bartlett pears in this recipe. Avoid overly soft pears, as they can release too much moisture into the cake. Bosc or Anjou work too.
- Slice pears smart: Thin slices (about ⅛ inch) nestle best and bake evenly. Overlap snugly; pears shrink as they bake.
- Can I use canned pears instead of fresh? Yes! Canned pears work well, just make sure to drain them thoroughly and pat dry to avoid excess moisture.
- Can I use apples instead of pears? Yes you can! This cake works beautifully with thinly sliced apples too, just choose a firm, slightly tart variety like Honeycrisp or Granny Smith.
- Make sure the butter and eggs are at room temperature for the best batter texture and better lift.
- Don't overmix. Once you add the dry ingredients, mix just until combined to keep the cake tender. Avoid overmixing the batter.
- Can I make this cake gluten-free? Yes you can! Just swap the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Store leftover pear cake in an airtight container at room temperature for 1–2 days or refrigerate for up to 4 days.
- Can I freeze pear almond flour cake? Yes! Wrap individual slices or the whole cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
- For ultra-clean slices, chill the pear cake for 20–30 minutes and use a warm, sharp knife, wiping between cuts.
- Topping ideas: Powdered sugar is classic. Or finish with a quick vanilla glaze (powdered sugar + milk) or a drizzle of warm honey or caramel sauce. For extra crunch, add more sliced almonds or swap in pistachios.
- Love fruit desserts? Try my Strawberry Coffee Cake or keep things cozy with my Blueberry Coffee Cake or Peach Upside Down Cake.
- Step-by-step photos: I provide very helpful step-by-step photos below this recipe card - scroll down. ⬇️ ⬇️
Nutrition
Nutrition Information
Fresh Pear Cake
Amount per Serving
Calories
227
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
51
mg
17
%
Sodium
80
mg
3
%
Potassium
98
mg
3
%
Carbohydrates
24
g
8
%
Fiber
3
g
13
%
Sugar
16
g
18
%
Protein
4
g
8
%
Vitamin A
296
IU
6
%
Vitamin C
2
mg
2
%
Calcium
47
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
How To Make Pear Cake (Step-by-Step Photos)
- Gather all the ingredients - this photo conveniently shows every single ingredient you need (labeled):
- Heat oven to 350°F. Grease and line an 8-inch round pan with parchment.
- Beat butter + sugar until light and fluffy (I used a hand mixer).
- Beat in eggs one at a time, then vanilla.
- Whisk almond flour, all-purpose flour, baking powder, salt in a separate bowl.
- Add dry ingredients into the bowl with the wet ingredients.
- Mix the batter just until combined, do not overmix.
- Start preparing 3 pears by washing and peeling them
- Core and thinly slice 3 peeled pears.
- Spread the cake batter in pan.
- Arrange the pear slices nested on top in a circular pattern. Sprinkle the sliced almonds over the batter.
- Bake 40–45 minutes until golden and a toothpick comes out clean.
- Cool 10 minutes in pan, transfer to a rack to cool completely. Dust with confectioners’ sugar, slice, and serve.
Storage Instructions
- Storage: Keep pear cake covered at room temp 1–2 days. For longer, refrigerate up to 4 days; bring to room temp before serving.
- Freezing: Wrap individual slices tightly in plastic, then foil; freeze up to 2 months. Thaw overnight in the fridge or 30–60 minutes at room temp, then warm briefly.
- Reheating: Warm slices in a 300°F oven for 8–10 minutes or microwave 10–15 seconds to soften slightly. If using a glaze or powdered sugar, add it after reheating.
FAQs (What Readers Always Ask)
- Can I make this 100% gluten-free? Yes. Keep the 1 cup almond flour and swap the ⅓ cup AP flour for a 1:1 gluten-free baking blend. Mix gently and let the batter rest 5 minutes before baking to hydrate the blend.
- Can I use oil instead of butter? You can, but you’ll lose that buttery flavor and a bit of structure. Use ½ cup neutral oil (like grapeseed). Texture will be slightly more tender and moist.
- Why did my cake sink in the center? Common causes: pears too soft/juicy, underbaked center, or overmixing. Use ripe-firm pears, bake until a toothpick is clean and the center springs back, and mix just until combined.
- Can I bake in a 9-inch pan? Yes. The cake will be thinner; start checking at 32–35 minutes. Or scale the recipe by 1.25× for a fuller 9-inch cake (time will be closer to 40–45 minutes).
- How do I make it dairy-free? Use dairy-free plant butter (stick), or neutral cooking oil instead of regular butter.
- How do I make it nut-free? Replace almond flour with oat flour (1 cup) plus +1 tablespoon oil to maintain moisture; flavor will be a bit different but still lovely.
More Fruit-Forward Desserts
- Raspberry Lemon Cake (one of my most popular desserts)
- Pear Almond Cake (another reader-favorite dessert recipe using pears)
- Blueberry Tiramisu
- Plum Greek Yogurt Cake
- Old-Fashioned Peach Cobbler (in a cast iron skillet)
- Blueberry Shortcake Cake
- Lemon Raspberry Bundt Cake (with amazing lemon glaze)
- Fruit Pizza (like a giant cookie with frosting)
- Raspberry Brownies
- Apple Cranberry Cake (made with fresh cranberries)
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