Moist Pear Almond Cake with Fresh Pears

If you want a flourless cake that is tender, naturally rich, and full of sweet pear and almond flavor, this Pear Almond Cake is a beautiful choice. It is soft, moist, simple to prepare, and made entirely with almond flour.

This Pear Almond Cake is made with almond flour instead of wheat flour, giving it a naturally gluten-free base and a rich, delicate crumb. The ripe pears bake into the batter, adding moisture and gentle sweetness, while almond extract enhances the nutty flavor without making the cake complicated.

It is the kind of cake that feels elegant enough for dessert but simple enough for an everyday bake. The texture is soft and slightly dense in the best way, with a golden top, tender fruit, and a subtle crunch from sliced almonds if you choose to add them.

This flourless pear almond cake is:

✓ Soft, moist, and tender

✓ Full of ripe pear and almond flavor

✓ Easy to make from scratch

✓ Naturally gluten-free

✓ Delicious for dessert, brunch, or a sweet breakfast treat

The beauty of this recipe is its simplicity. There is no need to separate eggs or fold whipped egg whites into the batter. The almond flour keeps the cake tender, and because there is no gluten, you do not have to worry about overmixing in the same way you would with a traditional wheat-based cake.

How to make Pear and Almond Cake from scratch

Making this pear and almond cake from scratch is straightforward. A stand mixer or electric mixer makes the process easier, especially when creaming the butter and sugar, but the recipe itself is very forgiving.

1. Add softened butter and granulated sugar to the bowl of a stand mixer.
2. Beat until the mixture is light, creamy, and fluffy. This step takes a few minutes and helps create a better texture.
3. In a small bowl, lightly beat the eggs with the vanilla extract and almond extract.
4. With the mixer running on low speed, slowly add the egg mixture to the butter and sugar. Increase the speed and beat until everything is fully combined.
5. In a separate mixing bowl, stir together almond flour, baking powder, and salt.
6. Add the dry ingredients to the wet ingredients and mix until the batter is smooth and evenly combined.

Some almond cake recipes ask you to whip egg whites separately for extra volume. This version keeps things easier. The cake still bakes up beautifully without that extra step.

Since this cake uses almond flour, the batter will be thicker than a regular cake batter. That is expected and helps support the pear slices as the cake bakes.

7. Prepare an 8-inch cake pan by brushing it with melted butter or spraying it with oil. Line the pan with parchment paper so the cake can be removed easily after cooling.
8. Spread the almond cake batter evenly into the prepared pan.
9. Arrange the thinly sliced pears on top and press them gently into the batter. Sprinkle sliced almonds over the top if desired.
10. Bake until the cake is golden brown, set in the center, and a toothpick inserted into the middle comes out clean.

You do not have to peel the pears before baking. The skin will darken slightly in the oven, which is normal. If you prefer a cleaner look, you may peel the pears before slicing them.

Baker’s Tips

• Use pears that are ripe but still firm. Very soft pears can release too much moisture into the cake.
• Any pear variety can work in this recipe. D’Anjou pears are a good option.
• Finely ground blanched almond flour gives the cake a delicate texture, but unblanched almond meal should also work.
• This is a thick cake, so let it cool completely or almost completely before removing it from the pan.
• A springform pan can make removing the cake easier.
• Before lifting the cake out, run a butter knife around the edge to loosen the sides.
• You can bake this cake in a 9-inch round cake pan or an 8-inch square pan, but the cake will be slightly thinner and may bake faster. Begin checking for doneness earlier.
• The cake will puff while baking and settle as it cools. This is normal. It should not collapse or sink deeply in the center.

Flavor variations

Pear and almond are a classic pairing, and almond extract gives this cake its signature flavor. If you do not have almond extract or prefer not to use it, you can leave it out and increase the vanilla extract slightly.

• Use orange zest or lemon zest for a brighter citrus flavor that pairs well with pears.
• Add warm spices such as cinnamon, cardamom, ginger, cloves, allspice, or a blend of baking spices for a cozy flavor.

How to serve

This pear almond cake is lovely with a simple dusting of powdered sugar. It does not need much more, but you can dress it up depending on the occasion.

• Serve with whipped cream for a light and creamy finish.
• Add a scoop of vanilla ice cream for a richer dessert.
• Pair with a mascarpone-style topping for an elegant presentation.
• Drizzle with salted caramel or dulce de leche for extra sweetness.

Storage

Store the cake covered at room temperature for 1 to 2 days. After that, refrigerate it to keep it fresh. It will keep well for up to one week in the refrigerator.

Freezing is not recommended because the pears may become soggy after thawing.

More gluten free recipes

• Almond Pancakes
• Flourless Orange Upside Down Cake
• Hawaiian Butter Mochi
• Chocolate Mochi
• Mochi Muffins
• Green Tea Mochi

Pear Almond Cake

By Trang Doan

This Pear Almond Cake is a soft, moist, flourless cake made with almond flour, ripe pears, butter, eggs, and sweet almond flavor. It is simple to prepare and naturally gluten-free.

Servings: 10 slices

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Equipment

• 8-inch cake pan
• Stand mixer or electric mixer

Ingredients

• ¾ cup granulated sugar, 144 g
• 4 oz unsalted butter, room temperature, 113 g
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 2 ½ cups almond flour, 280 g, packed
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 2 medium pears, cored and sliced
• 1 – 2 tablespoons sliced almonds, for topping, optional

Instructions

• Preheat the oven to 350°F.
• Butter and line an 8-inch round cake pan with two long strips of parchment paper in a cross pattern, leaving enough overhang to help lift the cake out later. Place a round piece of parchment on the bottom of the pan and set it aside.
• In a medium bowl, whisk together the almond flour, baking powder, and salt until evenly combined.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar together until fluffy. Lightly beat the eggs with the vanilla and almond extracts in a small bowl. With the mixer running on low speed, add the egg mixture a little at a time. Increase the speed and beat until fully incorporated.
• Add the almond flour mixture to the wet ingredients and mix until the batter is smooth.
• Spread the batter into the prepared cake pan. Arrange the sliced pears on top and gently press them halfway into the batter. Sprinkle sliced almonds over the top if using.
• Bake for 55 to 60 minutes, or until the center is no longer jiggly and a toothpick inserted into the cake comes out clean. Around the 45-minute mark, check the top of the cake. If it is browning too quickly, loosely tent it with foil.
• Remove the cake from the oven and place it on a wire rack. Let it cool completely in the pan before removing it.
• Serve with a dusting of powdered sugar.

Notes

• Choose pears that are ripe but still firm so they hold their shape while baking.
• Finely ground blanched almond flour gives the cake a smoother crumb, but unblanched almond meal can also be used.
• If using a larger cake pan, start checking for doneness sooner because the cake may bake more quickly.
• Let the cake cool before removing it from the pan to prevent cracking or breaking.

Nutrition

Serving: 112g, Calories: 360kcal

Nutrition information is automatically calculated and should be used only as an approximation.

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