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Lawrence D. Smith

Golden Pear Almond Cake

A soft, moist, flourless Pear Almond Cake featuring ripe pear slices, finely ground almond flour, and fragrant almond extract.
Finished with optional sliced almonds, this easy homemade dessert delivers a lovely balance of fruity sweetness and nutty richness in every slice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 Slices
Course: Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ cup granulated sugar 144 g
  • 4 oz unsalted butter 113 g, softened to room temperature
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 2½ 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)

Equipment

  • 8-inch round cake pan
  • Stand mixer fitted with a paddle attachment
  • Medium mixing bowl
  • Small bowl
  • Whisk
  • Measuring cups and spoons or kitchen scale
  • Parchment paper
  • Knife and cutting board
  • Spatula
  • Wire cooling rack
  • Aluminum foil, for tenting if needed

Method
 

  1. Prepare the Oven and Cake Pan: Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with butter.
    Line the pan with two long strips of parchment paper arranged in a cross, allowing the ends to extend above the sides for easy lifting. Place a round piece of parchment paper over the bottom of the pan.
  2. Combine the Dry Ingredients: In a medium mixing bowl, whisk together the almond flour, baking powder, and kosher salt until evenly distributed. Set the mixture aside.
  3. Cream the Butter and Sugar: Place the softened butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until the mixture becomes light and fluffy.
  4. Prepare the Egg Mixture: In a small bowl, lightly beat the eggs with the vanilla extract and almond extract until combined.
  5. Incorporate the Eggs: With the mixer running at a reduced speed, gradually pour the egg mixture into the creamed butter and sugar, adding it a little at a time.
    Increase the mixer speed once the eggs have been added, then continue beating until everything is thoroughly incorporated.
  6. Add the Almond Flour Mixture: Add the reserved dry ingredients to the wet mixture. Mix until the batter is smooth and evenly combined.
  7. Fill the Cake Pan: Transfer the batter to the prepared cake pan and spread it evenly. Arrange the sliced pears over the surface, pressing each slice approximately halfway into the batter. Sprinkle the sliced almonds over the top, if using.
  8. Bake the Cake: Place the pan in the preheated oven and bake for 55–60 minutes. The cake is ready when the center no longer jiggles and a toothpick inserted into the cake comes out clean.
    Around the 45-minute mark, check the top. If it is browning too quickly, loosely cover the cake with aluminum foil to prevent it from burning while the center finishes baking.
  9. Cool the Cake: Remove the cake from the oven and place the pan on a wire cooling rack. Allow the cake to cool completely in the pan before removing it, using the parchment paper overhang to help lift it out.
  10. Finish and Serve: Transfer the cooled cake to a serving plate and dust the top with powdered sugar before slicing, if desired.

Notes

  • Choose the right pears: Any variety of pears can work well. Select fruit that is ripe enough to be sweet but still firm enough to hold its shape during baking. D’Anjou pears were used in the original recipe.
  • Almond flour options: Finely ground blanched almond flour creates a delicate texture, but unblanched almond meal can also be used.
  • Alternative baking pans: You can use a 9-inch round cake pan, a springform pan, or an 8 × 8-inch square baking pan instead of the standard 8-inch round pan.
  • Adjust baking time as needed: If using a larger pan, begin checking the cake for doneness earlier, as the thinner batter layer may bake more quickly.
  • Prevent excessive browning: Check the cake at around 45 minutes. If the surface is becoming too dark before the center is fully baked, loosely tent it with aluminum foil.
  • Cool before removing: Let the cake cool completely in its pan to help it maintain its shape and reduce the risk of breaking.
  • Finish before serving: A light dusting of powdered sugar adds an attractive finishing touch.