Okay, friends, gather ’round because I’m about to share a cake recipe that’s been utterly delicious. What is a game changer in my kitchen?Pear Almond Cake: What isIs this a heavenly version of apple cake? That just sings. When I made this, it disappeared within hours – even faster than my usual speed. What are chocolate chip cookies? The juicy pears baked into the most tender almond-infused cake… Is it the kind of cake that makes you close your eyes and savor every single bite? I promise, this will become a new favorite.
What is pear almond cake?
Think of Pear Almond Cake: What areHow do you make a cozy hug in cake form? Is it a moist, almond-flavored cake studded with slices of sweet, ripe pears? The pears bake into the batter, creating pockets of juicy goodness that contrast beautifully with the peaches. The batter is a thick, moist, and flavorful mixture. What is the nutty flavor of almond? Unlike almond cake, which can sometimes be a bit dry, the pears keep this cake moist. incredibly moist and tender. Is this a good breakfast, brunch, or dessert? What is more than a cake, it’s an experience!
Why I love this recipe?
What is the reason behind this blog?Pear Almond Cake: What arehas earned a permanent spot in my recipe rotation. What I love about this recipe is how easy it is to make. Don’t let the fancy name fool you – this is a very forgiving recipe.
- Flavor explosion: WhatWhat is the combination of sweet pears and nutty almond? Is it like a symphony in your mouth, with each flavor complementing the other perfectly? The almond extract really amplifies that almond flavor, giving it that WOW factor.
- Incredibly moistWhy is this cake moist? No dry, crumbly cake here!
- So easy to make.Is it necessary to be a professional baker to whip up this recipe? I always do this and never fail. The steps are simple and straightforward, even for beginners.
- What are some of the best occasions to wear aWhat are some of the best cakes to serve at brunch? I even made it for Thanksgiving one year and it was a huge success.
If you love my apple crumble recipe, but want something a little more elegant and sophisticated, try this recipe. If you want to try something new, then you’ve got to do it.Pear Almond Cake: What is! The flavors are similar, but the texture and presentation are completely different.
How do I make pear almond cake?
Quick Overview
Making this Pear Almond Cake: What areis surprisingly straightforward. How do you mix wet and dry ingredients together? How do I make a smooth batter Then, you’ll fold in sliced pears and pour the batter into a prepared cake pan. What are some ways to make a pie golden brown before glazing? What is the simplest baking project you have ever done?
Ingredients
For the Main Batter:
- 1 1/2 cups (192g) all-purpose flour: I always use unbleached for the best flavor and texture.
- 1 teaspoon baking powder: This helps the cake rise nice and high.
- 1/2 teaspoon baking soda: This reacts with the acidity in buttermilk to create a tender crumb.
- 1/4 teaspoon salt: Enhances all the flavors.
- 1/2 cup (1 stick, 113g) unsalted butter. Make sure it’s truly softened, not melted, for the best texture.
- 3/4 cup (150g) granulated sugar: Feel free to use caster sugar if you have it on hand.
- 2 large eggs: Use room temperature eggs for a smoother batter.
- 1 teaspoon almond extract: Don’t skip this! It’s what gives the cake that signature almond flavor.
- 1/2 cup (120ml) buttermilk: This adds moisture and a slight tang to the cake. If you don’t have buttermilk, you can make your own by adding 1/2 tablespoon of lemon juice or white vinegar. How much vinegar should I add to 1/2 cup of milk? Let it sit for 5 minutes before using.
For the Filling:
- 2-3 ripe pears, peeled, cored and sliced. I prefer Bosc or Anjou pears for their flavor and texture, but any variety will work. Make sure they’re ripe but still firm.
- 1 tablespoon lemon juice: This prevents the pears from browning.
For the Glaze:
- 1 cup powdered sugar: Sift it to avoid any lumps in the glaze.
- 2-3 tablespoons of milk: Start with 2 teaspoons and add more until you reach the desired consistency.
- 1/4 teaspoon almond extract (optional): For an extra boost of almond flavor.
What are the Step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. I like to line the bottom with parchment paper for easy removal. Why does the cake stick?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Whisking is the key here – it ensures that the ingredients are evenly distributed and that there are no lumps or bumps.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. What is the best way to beat the eggs one at a time, then stir in the almond extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning with salt and pepper. I’m using dry ingredients and I want to make a curry. I just What should I do if I overmix my cake?
Step 4: Combine
Make sure to scrape down the sides of the bowl to ensure everything is evenly incorporated. The batter should be smooth and creamy.
Step 5: Prepare Filling
In a small bowl, toss the sliced pears with the lemon juice. This will prevent them from browning and also add a touch of brightness to the flavor.
Step 6: Layer & Swirl
Pour half of the batter into the prepared cake pan. Arrange half of the pear slices over the batter. Pour the remaining batter over the pears and top with the remaining pear slices. Gently press the pear slices into the batter.
Step 7: Bake
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil. Every oven is different, so keep an eye on it!
Step 8: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, whisk together the powdered sugar, milk, and almond extract (if using) until smooth. Pour the glaze over the cake and let it set.
Step 9: Slice & Serve
Slice and serve! This cake is delicious on its own, but it’s also amazing with a scoop of vanilla ice cream or a dollop of whipped cream. I love to serve it with a cup of hot coffee or tea.
What to Serve It With
This Pear Almond Cake is incredibly versatile and pairs well with a variety of different things. Here are some of my favorite serving suggestions:
For Breakfast: Enjoy a slice with a cup of hot coffee or a latte. The cake is also delicious with a side of yogurt or fresh fruit.
For Brunch: Serve it as part of a brunch spread with other pastries, muffins, and quiches. It’s also great with a mimosa or a bellini.
As Dessert: Top a slice with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. It’s also amazing with a glass of dessert wine.
For Cozy Snacks: Curl up with a slice of cake and a cup of hot tea on a chilly afternoon. It’s the perfect comfort food!
My family loves it when I serve this with a little homemade apple sauce. The warmth of the apple sauce just complements the almond and pear flavors so well. It’s a simple addition, but it elevates the whole experience.
Top Tips for Perfecting Your Pear Almond Cake
Over the years, I’ve learned a few tricks that will help you make the perfect Pear Almond Cake every time. Here are some of my top tips:
Pear Prep: Choose pears that are ripe but still firm. If they’re too soft, they’ll turn to mush in the cake. I also recommend peeling them, as the skin can be a bit tough. And don’t forget to toss them with lemon juice to prevent browning!
Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined, and don’t worry about a few lumps.
Swirl Customization: Get creative with the arrangement of the pear slices. You can create a beautiful swirl pattern on top of the cake by arranging the slices in a circular motion.
Ingredient Swaps: If you don’t have buttermilk, you can use sour cream or plain yogurt instead. You can also substitute almond flour for some of the all-purpose flour for an even stronger almond flavor. I’ve even tested this with almond milk, and it actually made it even creamier!
Baking Tips: Keep an eye on the cake while it’s baking. If the top starts to brown too quickly, tent it with foil. You can also place a baking sheet on the rack above the cake to shield it from the heat.
Glaze Variations: For a thicker glaze, use less milk. For a thinner glaze, use more milk. You can also add other flavorings to the glaze, such as vanilla extract, lemon zest, or a pinch of cinnamon.
One time, I accidentally used salted butter instead of unsalted butter, and the cake turned out way too salty. I learned my lesson – always double-check your ingredients!
Storing and Reheating Tips
Here’s how to properly store your Pear Almond Cake to keep it fresh and delicious:
Room Temperature: You can store the cake at room temperature for up to 2 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out. I find the flavor gets stronger if you leave it a day!
Refrigerator Storage: For longer storage, you can store the cake in the refrigerator for up to 5 days. Again, make sure to cover it tightly to prevent it from drying out.
Freezer Instructions: If you want to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. You can freeze it for up to 3 months. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: I recommend glazing the cake right before serving. If you glaze it too far in advance, the glaze can become sticky and unattractive.
Frequently Asked Questions
Final Thoughts
I truly believe this Pear Almond Cake is a recipe worth trying. It’s simple, flavorful, and perfect for any occasion. The combination of juicy pears and nutty almond is simply irresistible. If you’re looking for a new favorite Cake Recipe, this is it! And if you enjoy this recipe, be sure to check out my other cake recipes, like my lemon drizzle cake or my chocolate fudge cake. They’re all equally delicious and easy to make.
Happy baking, friends! I can’t wait to hear how yours turns out. Be sure to leave a comment below and let me know what you think. And if you make any variations, I’d love to hear about them too!
Pear Almond Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup almond flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups ripe pears peeled, cored, and diced
- 0.5 cup almond extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and almond extract.
- In a separate bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced pears.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
