Pear Almond Cake with Fresh Pears
Pear almond cake combines sliced fresh pears with a butter-based batter containing both almond flour and all-purpose flour. The fruit stays on top, giving visible slices without the watery pockets that can come from packing a batter with too much chopped pear.
Equipment
- 1 9-inch round cake pan, parchment and mixing bowls
Ingredients
- 3/4 cup all-purpose flour 90 g
- 1 cup fine blanched almond flour 100 g; not almond meal
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup unsalted butter 115 g; softened
- 1/2 cup granulated sugar 100 g
- 2 large eggs room temperature
- 1/4 cup plain yogurt 60 g
- 1 tsp vanilla extract
- 2 firm ripe pears about 350 g; cored and sliced
- 2 tbsp sliced almonds
Instructions
- Heat oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment. Whisk all-purpose flour, almond flour, baking powder and salt.
- Beat butter and sugar until lighter and creamy, about 2–3 minutes. Beat in eggs one at a time, then yogurt and vanilla. Fold in the dry ingredients until combined.
- Spread batter evenly in the pan. Arrange pear slices in a single overlapping layer without piling them into the center. Scatter sliced almonds over the surface.
- Bake 38–45 minutes until the center is set and a toothpick comes out without wet batter. Cool 20 minutes in the pan before carefully unmolding. Allow more cooling before very neat slices.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.