Pear and Almond Cake being dusted with powdered sugar
Pear and Almond Cake

Pear and Almond Cake

Recipe by Sarah Jampel
Not Yet Reviewed

In this simple-yet-elegant almond cake, almond flour creates a rich, buttery texture with an almost marzipan-like chew, while almond extract brings aromatic, nutty flavor. The batter gets topped with pieces of pear, which sink into the cake as it bakes to create pockets of juicy, soft fruit in every slice. It’s the perfect cake to have in your back pocket for nearly any occasion: It’s equally at home on a festive dessert table or on the kitchen counter, calling you to enjoy a little sliver every time you pass by.

Prep
15 mins
Bake
40 to 45 mins
Total
1 hr 30 mins
Yield
one 9" round cake
A slice of Pear and Almond Cake on a plate - select to zoom
A slice of Pear and Almond Cake on a plate - select to zoom
A slice being removed from a Pear and Almond Cake on a cooling rack - select to zoom
A close-up interior shot of Pear and Almond Cake - select to zoom
A slice being removed from a Pear and Almond Cake on a cooling rack - select to zoom
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Instructions

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  1. Preheat the oven to 350°F with a rack in the center. Line the bottom of a 9" round pan with a parchment round, then butter the parchment and the sides of the pan. 

  2. To make the almond cake: In a medium bowl, sift the flours, baking powder, and salt. Set aside. 

  3. Working in a stand mixer fitted with the flat beater or in a large bowl with an electric hand mixer, beat the sugar and butter until light and fluffy, about 2 minutes on medium speed. 

  4. Add the eggs one at a time, beating to combine after each addition. Scrape down the sides of the bowl and add the extracts, then mix until combined. 

  5. Add the dry ingredients and mix on low until all of the dry ingredients are incorporated; scrape down the bowl and mix once more to ensure there are no residual dry streaks.  

  6. Transfer the batter to the prepared pan and spread it into an even layer. 

  7. To make the topping: Peel the pears, then chop them into 1/2" to 1" pieces and place them in a small bowl. Toss with the lemon juice and salt.  

  8. Distribute the pear pieces evenly over the cake batter, then pour any juice remaining in the bowl over the top. Sprinkle the surface of the cake with the granulated sugar. 

  9. Bake for 40 to 45 minutes, until a toothpick or thin knife inserted into the center of the cake comes out clean. 

  10. Remove the cake from the oven; run a nylon spreader or a dull knife around the edges, then let the cake cool in the pan on a wire rack for about 20 minutes. Transer the cake to a wire rack to cool completely.  

  11. Dust generously with confectioners’ sugar before serving. 

  12. Storage information: Store leftover Pear and Almond Cake well-wrapped at room temperature for several days.  

Tips from our Bakers

  • This almond cake can also be baked in an 8" round pan, which will produce a taller final product. It will need slightly more time to bake, about 45 to 50 minutes.  

  • Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

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