Rustic, Buttery French Pear Cake with Almonds
This pear and almond cake is a rustic, yet elegant French-inspired dessert that has a soft, moist crumb and couldn't be simpler to make. A generous sprinkle of sliced almonds and sugar over the top forms a golden, lightly crisp crust as it bakes. Each bite is bursting with juicy pears, and I think you'll agree it's equally delicious, whether served for brunch, afternoon tea, or at the end of a dinner party.
Servings: 8 servings
Calories: 294kcal
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Rustic, Buttery French Pear Cake with Almonds
Equipment
9-inch round cake pan or springform pan
Hand mixer
Toothpick or cake tester
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
Serving: 1slice | Calories: 294kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 152mg | Potassium: 135mg | Fiber: 2g | Sugar: 24g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg
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