Fresh Pear Cake

Pear Cake with Almond Flour, Almonds, and Fresh Pears - on a large plate.

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.

Course Dessert

Cuisine American, French

Keyword Dessert recipes using pears, pear almond cake, pear almond flour cake, pear cake

Prep Time 20

Cook Time 40

Total Time 1

Servings slices

Calories 227kcal

Author Julia

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)

US Customary - Metric

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