Pear Almond Cake Recipe

Introduction

This Pear Almond Cake is a moist and flavorful treat combining tender pears with a delicate almond aroma. It’s perfect for afternoon tea or a cozy dessert that feels both comforting and elegant.

Ingredients

• 2 cups Self-Rising Flour
• 3/4 cup Unrefined Cane Sugar
• 1 1/4 cups Almond Milk
• 1/3 cup Dairy-Free Butter, melted
• 1 teaspoon Almond Extract
• 3 medium Pears, firm, cored, and peeled
• 1/2 cup Almond Flour
• 1/4 cup Unrefined Cane Sugar
• 1/4 cup Dairy-Free Butter, melted
• 1/2 teaspoon Almond Extract
• 1/2 cup Sliced Almonds

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line a 9-inch cake pan with parchment paper and lightly oil the paper and sides with cooking spray. Set aside.
2. Step 2: Peel and core the pears. Slice 2 pears thinly (about 2mm) and cut the third pear into 1cm cubes. Keep slices and cubes in separate bowls.
3. Step 3: In a large bowl, whisk together the self-rising flour and 3/4 cup sugar until combined.
4. Step 4: Add almond milk, melted dairy-free butter, and 1 teaspoon almond extract to the dry ingredients. Mix gently with a rubber spatula until smooth.
5. Step 5: Fold in the pear cubes and stir until evenly incorporated.
6. Step 6: Pour the batter into the prepared pan and spread it out into an even layer.
7. Step 7: In a separate bowl, combine almond flour, 1/4 cup sugar, melted dairy-free butter, and 1/2 teaspoon almond extract to make the topping.
8. Step 8: Sprinkle the almond topping evenly over the cake batter and gently press it to help it adhere.
9. Step 9: Arrange the pear slices tightly on top of the cake. It’s fine if some slices overlap. Press the slices lightly to stick to the batter, then sprinkle with sliced almonds and press again.
10. Step 10: Bake for 55-65 minutes. After 45 minutes, cover the cake loosely with foil to prevent over-browning. A toothpick inserted in the center should come out clean when done.
11. Step 11: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool for 1-2 hours before slicing.
12. Step 12: Serve plain or with a light dusting of powdered sugar if you like.

Tips & Variations

• Use firm pears like Bosc or Anjou for better texture and less mushiness in the cake.
• Substitute almond milk with any other plant-based milk if preferred, but the almond flavor adds a lovely warmth.
• For a richer taste, add a teaspoon of vanilla extract along with almond extract.
• Replace sliced almonds with chopped walnuts or pecans for a different nutty crunch.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in a microwave or warm oven before serving. This cake also freezes well—wrap tightly and thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of dairy-free butter?

Yes, regular unsalted butter can be used if you don’t need the cake to be dairy-free. It will add a slightly richer flavor.

How do I know when the cake is fully baked?

A toothpick or skewer inserted into the center should come out clean or with only a few moist crumbs attached. If wet batter sticks, bake for a few more minutes and check again.

Pear Almond Cake Recipe

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★★★★★

4.9 from 397 reviews

• Author: Rafael
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This Pear Almond Cake is a moist, dairy-free dessert featuring tender pears and a crunchy almond topping, perfect for a cozy treat or special occasion. Made with almond milk and dairy-free butter, this cake is flavorful and suitable for those avoiding dairy. The soft pear cubes inside the cake combined with the crisp pear slices and toasted almonds on top offer a delightful texture contrast.

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Ingredients

Scale 1x2x3x

Cake Batter

• 2 cups Self-Rising Flour
• 3/4 cup Unrefined Cane Sugar
• 1 1/4 cups Almond Milk
• 1/3 cup Dairy-Free Butter (unsalted, melted)
• 1 teaspoon Almond Extract
• 3 medium Pears (firm, cored, peeled; 2 sliced thinly, 1 cubed)

Almond Topping

• 1/2 cup Almond Flour
• 1/4 cup Unrefined Cane Sugar
• 1/4 cup Dairy-Free Butter (melted)
• 1/2 teaspoon Almond Extract
• 1/2 cup Sliced Almonds

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9-inch cake pan with parchment paper and lightly spray the paper and pan sides with cooking oil spray. Set aside for later use.
2. Prepare Pears: Peel and core the pears. Slice two pears into thin slices approximately 0.1 inches (2mm) thick. Cut the third pear into cubes about 0.4 inches (1cm) in size. Place both pear portions into two separate bowls and set aside.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the self-rising flour and 3/4 cup unrefined cane sugar to evenly distribute the ingredients.
4. Combine Wet Ingredients: Add the almond milk, melted dairy-free butter, and 1 teaspoon of almond extract into the flour-sugar mixture. Use a rubber spatula to gently combine until the batter is uniform.
5. Incorporate Pear Cubes: Fold the cubed pears into the batter carefully, ensuring they are evenly distributed throughout without breaking them down.
6. Pour Batter into Pan: Transfer the batter into the prepared cake pan and spread it into an even layer with the spatula.
7. Prepare Almond Topping: In a separate bowl, mix the almond flour, 1/4 cup unrefined cane sugar, melted dairy-free butter, and 1/2 teaspoon almond extract until well combined to make the topping.
8. Apply Almond Topping: Evenly sprinkle and gently press the almond topping mixture over the batter in the pan to help it adhere.
9. Top with Pear Slices and Almonds: Arrange the thin pear slices evenly and tightly over the almond topping, allowing for some overlapping. Press the pear slices lightly with your fingers to secure them. Sprinkle sliced almonds over the pears and press gently.
10. Bake the Cake: Place the cake in the preheated oven and bake for 55 to 65 minutes. After 45 minutes of baking, place a piece of foil loosely over the top of the cake to prevent the surface from browning too quickly. The cake is done when a skewer inserted in the center comes out clean.
11. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, remove the cake from the pan and transfer it to a cooling rack to cool completely for 1 to 2 hours before slicing.
12. Serve: Optionally dust the top with powdered sugar before serving for an elegant finish and added sweetness.

Notes

• Self-rising flour contains baking powder and salt; if unavailable, you can make your own by combining all-purpose flour with baking powder and salt.
• Using firm pears ensures they hold their shape during both baking and slicing.
• Using unrefined cane sugar provides a subtle molasses flavor but you can substitute with regular sugar if preferred.
• This cake is dairy-free as it uses dairy-free butter and almond milk, making it suitable for people with lactose intolerance or dairy allergies.
• To prevent over-browning, cover the cake with foil after 45 minutes of baking.
• Allow the cake to cool completely for best slicing results.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western

Keywords: pear almond cake, dairy-free cake, vegan cake, almond milk cake, fruit cake, dairy-free dessert