This almond-pear cake with buttery crumb is a sweet Italian treat for brunch. Topped with crunchy salted almonds and powdered sugar, it’s perfect with your favorite cup of coffee.
Why You’ll Love This Almond Pear Cake Recipe
If you’re looking for a new dessert to elevate your weekend brunch menu, this golden Italian pear cake with almonds is just what you need.
- Great for brunch. Double the recipe because this cake will be gone within minutes once it’s on the table.
- Italian-inspired. Sweet pears and nutty almonds are a very simple but elegant Italian flavor combination.
- Versatile. Turn the recipe into a loaf, muffins, or add tart cranberries for a bit of fruitiness.
- Freezer-friendly. Pop it out of the freezer for a last-minute craving or gathering.
What You’ll Need
Salted almonds add crunch and a pinch of savoriness to round out the cake’s sweetness. Scroll to the bottom of the post for the full recipe card.
- Butter – I prefer unsalted butter, but salted works too. Try to avoid margarine because the cake might turn out greasy.
- Granulated sugar – Light brown sugar is a great swap, so is dark brown sugar but the cake’s color will be darker.
- Eggs – Make sure they’re at room temperature so that the batter’s consistency isn’t affected when mixing.
- Almond flour – Don’t swap it for other vegan alternatives like oat or coconut flour. The almonds are part of the flavor.
- Gluten-free flour – Use your favorite brand.
- Baking powder – Sieve any hard clumps because they won’t dissolve in the batter.
- Pears – You must peel them.
- Roasted salted almonds – They can also be salted, chopped pistachios.
- Powdered sugar – Don’t use granulated sugar because it’ll make the cake grainy.
What Are The Best Pears To Use?
Bosc and Anjou pears are the best kind for baking because they hold up well in the oven. Make sure they’re ripe, but not over-ripe. That means they should have a very slight yield if you press it with your fingers, but without creating a dent in the flesh.
Tips & Variations
You can dress up this tender pear cake with fluffy buttercream or a chocolatey swirl for an extra impressive dessert.
- Use add-ins. Stir 1/2-1 cup chopped walnuts, pecans, shredded coconut, or chewy cranberries into the batter for more flavor and texture.
- Make muffins. Line a muffin tray with liners. Pour batter into each one until 3/4s full. Add pears as usual. Bake for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
- Use the right pan. Avoid glass cake pans for baking because they take much longer to heat up. By the time the baking time is up, the cake will still be raw in the center. It’s also easy for the bottom and sides to burn and/or stick. For best results, use a stainless steel or ceramic pan.
- Make a loaf. Generously grease a 9 x 5″ loaf pan with non-stick spray. Pour batter into it until 3/4s full. Prep and bake as usual, for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Go chocolatey. Mix 1/4 cup unsweetened cocoa powder into the dry ingredients and stir 1/2 cup mini chocolate chips into the batter for an easy variation.
- Add a swirl. Add two 1/4 cup dollops of almond butter or chocolate-hazelnut spread on opposite ends of the cake. Use a knife or spoon to swirl it into the batter. Bake as usual.
- Frost it. Top the fully cooled cake with your favorite vanilla, salted caramel, or chocolate buttercream. You can also use whipped cream or Cool Whip.
Proper Storage
Make sure the cake’s fully cooled before storing.
- Counter: Place it in a cake dome or paper bag for up to 3 days. This method isn’t recommended for high-humidity areas.
- Fridge: Store it in an airtight container, away from strong-smelling foods like onions, for up to 5 days. Set it on the counter for 5-10 minutes before digging in.
- Freezer: Wrap it whole or sliced with plastic wrap. Transfer it to a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 25-30 minutes.
More Pear Recipes To Try
- Pear-fect Cocktail
- Apple Cherry Pear Almond Breakfast Muffins
- Sparkling Pear Cocktail
- Gluten Free Pear Upside Down Cake
Italian Almond Pear Cake
This tender pear cake recipe with sweet pears, almond flour, and crunchy salted almonds is an easy Italian dessert for fall.
Servings: 8
Ingredients
- 7 tablespoons unsalted butter softened
- 7 tablespoons granulated sugar
- 2 large eggs
- 2/3 cup almond flour
- 7 tablespoons gluten-free flour
- 1/2 teaspoon baking powder
- 3 pears peeled, halved and cored
- 1/3 cup roasted salted almonds sliced
- 1-2 tablespoons powdered sugar
Instructions
- Prepare springform pan by greasing with butter, line bottom with parchment paper.
- Preheat oven to 400°.
- In a medium bowl mix together almond meal, flour and baking powder.
- In a bowl of electric mixer add butter and sugar beating until well blended and creamy.
- While blender is on slow add eggs to mixer one at a time.
- Once blended add flour mixture, beat until just blended.
- Pour batter into prepared pan, using spatula spread to smooth.
- Top with pear halves in a circular pattern, do not overlap.
- Bake for 20 minutes.
- Remove and sprinkle top of cake with sliced almonds so that they are spread out evenly over top of pears.
- Return to oven and bake an additional 10 minutes.
- Remove from oven to a rack and let cool.
- Once completely cool, sprinkle with powdered sugar.
- Slice and enjoy.
This recipe sounds exactly like something we would devour at our home. I am like you as I cannot wait for the pears to fully ripen and usually come home with pears that are a tad bit firm, which is fine with me as they are still amazing. I am definitely more of a per than apple gal too. Thinking it would be a great addition to Christmas menu planning as well.
Are you supposed to press the entire half pear into the batter?
Carolin, The pears do not need to be pressed into the batter. Just lay them on top, and they will sink in a bit while baking.