Spiced Almond and Pear Cake Recipe

This easy pear cake gets its wonderful flavor and tender texture from almond flour. Studded with chopped Bosc pear and gently spiced with cinnamon, clove, and ginger, this seasonal cake is simple to prepare and perfect for holidays or any cozy afternoon.

Spiced Almond Pear Cake: Ingredient Breakdown

How Ripe Should Pears Be for Baking?

This recipe calls for Bosc pears. You’ll need two medium pears, peeled, cored, and cut into ½‑inch dice.

It is important to use pears that are ripe but still firm. Slightly underripe pears will hold their shape during baking; overripe pears can break down and become mushy. If Bosc pears aren’t available, Comice or Anjou are acceptable substitutes.

This recipe produces one 8‑inch (2‑inch deep) cake layer. Grease the pan and line the bottom with parchment to ensure the cake releases cleanly. The batter is prepared with the creaming method, so a stand mixer fitted with a paddle attachment (or a hand mixer) will make the process easiest.

How to Make Spiced Almond Pear Cake

1. Preheat the oven to 350°F (175°C). Grease and line an 8‑inch, 2‑inch‑deep cake pan with parchment paper and set aside.
2. In a medium bowl, whisk together 1¼ cups unbleached all‑purpose flour, ¾ cup super‑fine almond flour, 1½ teaspoons baking powder, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger, and ¼ teaspoon kosher salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat ¾ cup (6 oz; 170 g) room‑temperature unsalted butter with ¾ cup (150 g) granulated sugar on medium‑high speed for about 4 minutes, until light and fluffy. Reduce speed and add 2 large room‑temperature eggs one at a time, beating well after each addition. Add ½ teaspoon pure almond extract and ½ teaspoon pure vanilla extract; beat 30 seconds more.
4. On low speed, add the flour mixture in two additions, alternating with 2 tablespoons whole or low‑fat milk, beginning and ending with the flour. Scrape the bowl once or twice; the batter will be thick.
5. Remove the bowl from the mixer and gently fold in the diced pears (about 2 medium Bosc pears, peeled and cored). Transfer the batter to the prepared pan and smooth the top with an offset spatula.
6. Bake 55 to 65 minutes, or until the cake is deep golden brown and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes, then invert and remove the cake from the pan. Allow to cool completely; it’s also delicious slightly warm.

Baking note: This batter is thicker than many cake batters. A thicker batter prevents pear pieces from sinking and helps the cake bake up evenly. Plan for about an hour of baking time.

Why You’ll Love This Cake

• One‑layer simplicity with minimal fuss and elegant results.
• Moist, tender crumb with soft pear pieces throughout.
• Warm, autumnal spice from cinnamon, cloves, and ginger.
• Almond flour and almond extract give a distinctive, nutty flavor that almond lovers will adore.

How to Serve This Pear Cake

This cake is delightful on its own and doesn’t require elaborate garnish. It pairs perfectly with tea or coffee and makes a refined addition to a brunch spread since it’s not overly sweet.

To dress it up, dust the cooled cake lightly with confectioners’ sugar and serve each slice with a dollop of lightly sweetened whipped cream and a pinch of ground cinnamon.

Other Almond Flour Recipes to Try

• Almond Sugar Cookies
• Almond Crescent Cookies (Kipferl)
• Pear Frangipane Tart
• Cranberry Christmas Cake

Recipe Details

Ingredients

• 1¼ cups (150 g) unbleached all‑purpose flour
• ¾ cup (84 g) super‑fine almond flour
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon kosher salt
• ¾ cup (6 oz; 170 g) unsalted butter, room temperature
• ¾ cup (150 g) granulated sugar
• ½ teaspoon pure almond extract
• ½ teaspoon pure vanilla extract
• 2 large eggs, room temperature
• 2 tablespoons (30 mL) whole or low‑fat milk
• 2 medium ripe but firm Bosc pears, peeled, cored, and cut into ½‑inch dice

Optional for Serving

• Lightly sweetened whipped cream
• Ground cinnamon for dusting

Instructions (Condensed)

1. Preheat oven to 350°F and prepare an 8‑inch cake pan with grease and parchment.
2. Whisk dry ingredients together and set aside.
3. Cream butter and sugar until light and fluffy; add eggs one at a time, then extracts.
4. Add dry ingredients alternating with milk on low speed; batter will be thick. Fold in diced pears by hand.
5. Spoon batter into pan, smooth, and bake 55–65 minutes until golden and a tester comes out clean. Cool in pan 10 minutes before removing.
6. Serve slightly warm or at room temperature. Dust with confectioners’ sugar and add whipped cream if desired.

Tips for Success

• Use pears that are ripe but still firm so they hold their shape during baking.
• The batter is intentionally thick to prevent the fruit from sinking; don’t thin it excessively.
• Store leftover cake loosely wrapped at room temperature for 2–3 days; it keeps best the day it’s baked or the day after.