A real classic: Grandma’s pear cake brightens any gray autumn day. Ground almonds make the sponge especially tender and flavorful.
Taste and Occasion
If you’re after an easy, moist pear cake, this recipe fits the bill. You can of course experiment with chocolate or curd in the batter, but sometimes the simple, timeless version is best. Fresh pears and a lightly spiced almond sponge make this cake comforting and delicious.
Ingredients
I usually prefer apples, but this quick pear cake is a lovely alternative. For this version I adapted the batter from my apricot-almond cake: ground almonds keep the crumb moist and delicate. To give the cake an autumnal note, add warming spices—cinnamon, vanilla, grated tonka, ginger or cloves work well. Use them individually or as a blend like pumpkin pie spice or gingerbread spice for a richer aroma.
To accentuate the almond flavor I like adding a splash of amaretto; if you prefer to avoid alcohol, substitute the amaretto with a little extra milk and a few drops of bitter almond extract. The cake also works with canned pears for a very quick preparation.
How to make the Pear Cake
Preheat the oven to 350°F (175 °C). Grease a small springform pan (about 8 in / 20 cm) and dust with flour. Cream the softened butter with the sugar until light, then add the eggs one at a time.
Whisk together the flour, baking powder, ground almonds, spices and salt. Fold the dry mix into the creamed butter and eggs, alternating with the milk and the amaretto (or extra milk if not using alcohol). The batter should be soft but still hold a little on the spoon; add milk gradually until you reach that consistency.
Wash the pears, peel them if you prefer, then core and halve them. Toss the pear pieces lightly with lemon juice to prevent discoloration. Pour the batter into the prepared pan and smooth the surface. Arrange pear halves on top or fold small pear cubes into the batter if you want the fruit distributed throughout.
Bake for about 35–40 minutes, until a skewer inserted in the center comes out clean. Once cool, dust with powdered sugar, spread with a thin layer of jam if you like, and finish with chopped pistachios or almonds for texture.
Top Tip
There are a few ways to add the pears: press halves or quarters into the surface of the batter, or cut the fruit into small pieces and fold them in. I prefer folding small pieces into the batter because the cake becomes uniformly fruity and the pears are less likely to discolor during baking. Tossing the fruit in lemon juice helps keep the color bright.
Recipe Card
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Pear Cake
Equipment
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1 small springform pan
Ingredients
- 110 grams (½ cup) butter, soft
- 100 grams (½ cup) brown sugar, or white
- 3 eggs, medium, room temperature
- 100 grams (⅘ cup) all-purpose flour
- 2 teaspoons baking powder
- 70 grams (⅔ cup) ground almonds
- 1 teaspoon spices
- 1 pinch salt
- 30 milliliters (2 tablespoons) milk, coarse
- 2 tablespoons amaretto or milk
- 3 pieces pears, should be rather small
- 2 teaspoons lemon juice
Instructions
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Preheat the oven to 350°F/175 °C. Grease and flour a small springform pan. Cream butter and sugar until fluffy, then add eggs one at a time.
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Combine flour, baking powder, ground almonds, spices and salt. Fold into the egg mixture alternately with milk and amaretto, adding milk as needed for a soft batter.
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Prepare the pears: wash, peel if desired, core and halve or dice them, then toss with lemon juice.
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Pour batter into the pan, arrange pear halves on top or fold diced pears into the batter, and smooth the surface.
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Bake 35–40 minutes. Cool slightly, then dust with powdered sugar, brush with jam if desired and sprinkle with chopped nuts.
Notes
- Pears may darken slightly during baking depending on the variety; tossing them in lemon juice or simmering briefly in fruit juice prevents this.
- You can fold small pear cubes into the batter instead of arranging halves on top to distribute the fruit evenly.
- Suitable spice options include plain cinnamon or blends like pumpkin spice, Christmas spice, or a mix of cinnamon, vanilla, ginger and cloves.
Ingredient substitutions
If you need substitutions, swap amaretto for extra milk plus a drop of almond extract, use white sugar instead of brown, or replace some/all flour with a gluten-free blend—adjust leavening slightly if needed.
Variations
This pear cake is versatile: try folding in chopped nuts, add a streusel topping, or replace some of the pears with apples for a mixed-fruit version. It also works as muffins or in a rectangular sheet pan for easier portioning. Enjoy your autumn baking!
