A Simple, Yet Elegant French Country Cake
This simple pear and almond cake (sometimes called gâteau aux poires et aux amandes) is one of those effortlessly elegant desserts that looks impressive but comes together with minimal effort. Yes, it can serve double duty and also be enjoyed at brunch!
It’s got a tender, buttery texture, a nutty almond taste, warm cinnamon, and juicy chunks of pear in every bite. I love serving it in fall and winter when pears are in season, though honestly, I could eat it any time of you. And naturally it would be a delicious, lightly sweet dessert to round out any French-inspired dinner at home.
My ideal meal: A perfect medium-rare steak frites, frisée salad (also only in season during cooler months), and this simple pear dessert. 💯
Notes From Recipe Testing
- Use ripe, but firm pears. They should be slightly soft to the touch. I tested this with some overly ripe pears that were sitting on my counter a couple days too long and they made the batter too wet.
- Whisk until pale and thick. Be patient when incorporating air into the eggs and sugar, as this ensures a light, tender crumb.
I haven’t tested this exact recipe to be gluten-free, but my sunken apple cake is made with almond flour, naturally gluten-free, and can easily feature pears instead of apples.
During the holiday season, I recommend adding a splash of brandy or rum. 😉 A small spoonful folded into the batter adds beautiful depth and also feels very French!
Yes, you can play around with the fruit used in this cake. It comes out beautifully with apples! I haven’t tested it with plums yet, but that’s on my list to try soon.
My recommendation is to serve the rustic pear cake warm. Just 10-15 minutes after baking, the flavors open up and the texture becomes irresistibly soft.
A light dusting of powdered sugar is great, but I’m such a huge fan of crème fraîche here — it cuts through the sugar and has a tangy taste that I adore. Of course whipped cream, ice cream, or even a drizzle of homemade caramel would be just as delicious.
Simple, elegant, timeless, and just as delicious with a cup of coffee as with a generous pour of Amaretto. 😉 I can’t wait for you to try a slice for yourself!! Don’t forget to leave a review below and let me know what you think.
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Rustic, Buttery French Pear Cake with Almonds
Video
Equipment
Ingredients
- 2 medium pears, peeled and cut into ½-inch dice
- ½ cup (113g) unsalted butter
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp kosher salt
- 2 large (100g) eggs
- ½ cup (105g) light brown sugar
- ¼ cup (50g) granulated sugar + 2 Tbsp (25g) for sprinkling on top
- 3 Tbsp (45ml) whole milk
- 1 tsp almond extract
- 1 tsp pure vanilla extract or vanilla bean paste
- ¼ cup (20g) sliced almonds, optional
- Crème fraîche, homemade whipped cream, powdered sugar, or ice cream, for serving
Instructions
- Prepare the pan. Preheat an oven to 350°F (180°C) with a rack set in the middle. Line a 9-inch round cake pan with parchment paper, then coat the sides with baking spray.
- If you haven’t already, peel and dice the pears. Set aside.
- Melt butter. Place ½ cup (113g) butter in a saucepan set over medium heat. Warm until melted, then set aside.
- Mix the dry ingredients. In a medium mixing bowl, whisk together 1 cup (120g) all-purpose flour, 1 tsp baking powder, ¼ tsp cinnamon, and ¼ tsp kosher salt.
- Mix the wet ingredients. In a larger mixing bowl, whisk together 2 eggs, ½ cup (105g) brown sugar and ¼ cup white sugar until the mixture is pale yellow and ribbons form, about 2-3 minutes. I like to use a hand mixer for this, but you can whisk by hand if preferred. Add half of the melted butter, 3 Tbsp whole milk, 1 tsp almond extract, and 1 tsp vanilla extract or paste, then mix until well combined.
- Add dry ingredients. Pour half of the flour mixture in all at once, whisk well, then repeat with the remaining melted butter and flour. There should be no lumps.
- Fold in the pears. Add the diced pears, then use a spatula to gently fold into the cake batter. Transfer to the prepared baking dish, then smooth out the top. Sprinkle with the remaining 2 Tbsp (25g) granulated sugar and ¼ cup (20g) sliced almonds, if using.
- Bake the cake. Transfer to the preheated oven, then bake for 42-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool slightly, then serve! Allow the cake to cool in the pan for 10 minutes before carefully inverting onto a cake platter or tray. I like to serve it warm with a scoop of cool, crème fraîche. It’s just as delicious with whipped cream or ice cream!
Notes
- Nutrition facts do not include (optional serving of) creme fraiche, whipped cream, or ice cream.
- Make-ahead: Bake the cake up to 1 day in advance, store at room temperature, then cool completely and cover tightly with plastic wrap.
- Leftovers should be covered tightly. They’ll keep for 3 days at room temp or 5 days in a fridge.
- You can freeze individual slices by wrapping tightly with plastic wrap for up to 2 months. Thaw overnight before enjoying.
Nutrition
Photography by Jo Harding.
Prepared this cake for Thanksgiving. The pears and almonds go so well together. We had a little difficulty removing the cake from our 9” pan. Overall, great flavor and moist too!
Look at that!! Totally stunning. Hope you love it — I think that’s a fantastic way to end a Thanksgiving feast. Happy holidays! Cheers, Ari