This easy pear cake gets its amazing flavor and texture from almond flour. Studded with chopped Bosc pear and infused with cinnamon, clove, and ginger, this seasonal cake is sure to become a holiday staple!

Spiced Almond Pear Cake

 
Not sure if you’ve noticed, but I’ve become a huge fan of one layer cakes!

They are all about simplicity, which I love, but they offer a bit more elegance and flair than your standard quick bread or sheet cake. This Spiced Almond Pear Cake is the latest one layer cake to join my arsenal. 

It’s unfussy, easy to prepare, and just as crave-worthy as an elaborate celebration cake. It has a moist, tender crumb and is packed with almond flavor and fresh pear chunks in every bite. 
 
The texture is similar to my Blueberry Almond Cake and Cranberry Christmas Cake, which have become reader favorites!

Bobs Red Mill Super Fine Almond Flour and Pear Cake Ingredients

Spiced Almond Pear Cake: Ingredient Breakdown 

It is my personal opinion that pears don’t get nearly enough attention as far as baked goods are concerned. Particularly this time of year when apple and pumpkin tend to steal all the spotlight. 
 
Last year I shared a recipe for Pear Frangipane Tart. While I’m never one to turn down a classic French dessert, I’ve been wanting to share a simpler pear dessert that comes together quickly with minimal preparation or fuss. 
 
I’ve partnered with my friends at Bob’s Red Mill to do just that. This easy pear cake is made with two of my favorite baking staples: Bob’s Red Mill Organic Unbleached All-Purpose Flour and Bob’s Red Mill Super Fine Almond Flour
 
Bob’s Red Mill Super Fine Almond Flour is made from California-grown skinless, whole blanched almonds that have been ground to a very fine texture. 
 
It blends seamlessly into batters and offers this cake a delicate nutty flavor and moist tender crumb, which is only enhanced with the addition of chopped pear.
 
Ground cinnamon, cloves, and ginger add a delicate spiced flavor and aroma to this cake that are in keeping with the season. 

How Ripe Should Pears Be for Baking?

This cake calls for Bosc pears, which are easy to find and lend themselves well to baking. You’ll need two medium pears for this recipe! 

It is very important to use firm, just barely ripe pears for this recipe. This ensures that they will hold their shape and texture in the baked cake. Overripe pears will become mushy during baking. If you can’t find Bosc pears, Comice or Anjou will work too. 

Pear Cake Dry Ingredients

This recipe makes one 8-inch cake layer. You’ll need an 8-inch (2-inch deep) cake pan for this recipe. To ensure it comes out cleanly, be sure to grease and line the cake pan with parchment paper. 

This pear cake batter uses the creaming method. You’ll want to use a stand mixer fitted with a paddle attachment (or hand mixer) to prepare the batter. 

How to Make Spiced Almond Pear Cake: 

  1. In a medium bowl, whisk together the unbleached all purpose flour, almond flour, baking powder, cinnamon, cloves, ginger, and salt. 
  2. Combine the softened butter and granulated sugar in a stand mixer fitted with a paddle attachment. Beat over medium high speed for 4 minutes, or until light and fluffy. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Add the almond and vanilla extract, and beat for an additional 30 seconds. 
  3. Over low speed, add the flour mixture in two additions, alternating with the milk. Remove the bowl from the stand mixer, add the diced pears, and fold in gently using a spatula. Transfer to a greased and parchment-lined 8-inch cake pan. 
  4. Bake for 55 to 65 minutes, or until deep golden brown and a toothpick inserted in center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes, then remove from the pan and allow to cool completely. 

Baking Note: This pear cake batter is thicker than most. This helps ensure that pear chunks don’t weigh down the batter and cause the cake to sink during baking. For this reason, you’ll need to reserve about an hour for baking.

Easy Pear Cake

WHY YOU’LL LOVE THIS SPICED ALMOND PEAR CAKE: 

  • one layer, easy preparation, and simple garnishes! 
  • a moist and tender crumb with soft Bosc pear pieces throughout
  • fragrant and lightly spiced with ground cinnamon, cloves, and ginger. it smells like fall! 
  • almond flour and pure almond extract give this cake great flavor. if you love almonds, you will love this cake. 

Spiced Almond Pear Cake topped with lightly sweetened whipped cream

How to Serve This Pear Cake: 

This cake tastes fantastic on its own. It doesn’t need additional embellishment, which is one of the things that I love most about it.

It is a great cake to enjoy with tea or coffee around the holidays. Since it isn’t overly sweet, it would be a great addition to a brunch spread as well. 

If you’re looking to dress it up for dessert, dust the cake lightly with confectioner’s sugar and serve each with a dollop of lightly sweetened whipped cream (sprinkled with a pinch of ground cinnamon). 

Spiced Almond Pear Cake

Other Almond Flour Recipes to Try:  

Have leftover almond flour? You’ll love these recipes. 

If you’re looking for additional guidance while making this recipe, be sure to watch the accompanying recipe video. 

Spiced Almond Pear Cake

Spiced Almond Pear Cake

4.6 stars (41 ratings)
This elegant and easy almond pear cake gets its amazing flavor from almond flour and almond extract. Studded with chopped Bosc pear and infused with cinnamon, clove, and ginger, this seasonal cake comes together quickly! Garnish with a light dusting of confectioner's sugar and serve with lightly sweetened whipped cream for an easy and elegant fall dessert.

Ingredients

  • cups (150 g) Bob's Red Mill Organic Unbleached All Purpose Flour
  • ¾ cup (84 g) Bob's Red Mill Super Fine Almond Flour
  • teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon Diamond Crystal 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, yet firm Bosc pears peeled, cored, and cut into ½-inch dice

For Serving (Optional):

  • lightly sweetened whipped cream
  • ground cinnamon for dusting

Instructions 

  • Preheat the oven to 350°F (160°C) with a rack in the center position. Grease and line a 8-inch (2-inch deep) cake pan with parchment paper. Set aside.
  • In a medium bowl, whisk together the unbleached all purpose flour, almond flour, baking powder, cinnamon, cloves, ginger, and salt. Set aside.
  • Combine the softened butter and granulated sugar in a stand mixer fitted with a paddle attachment. Beat over medium high speed for 4 minutes, or until light and fluffy. Reduce the speed to medium and add the eggs one at a time, beating well after each addition.
  • Add the almond and vanilla extract; beat for an additional 30 seconds. Over low speed, add the flour mixture in two additions, alternating with the milk. Scrape down the bowl once or twice to ensure the ingredients are being incorporated evenly. The batter will be thick. Remove the bowl from the stand mixer, add the diced pears, and fold them in gently using a spatula.
  • Transfer the batter to the greased cake pan, level and smooth the batter with an offset spatula.
  • Bake for 55 to 65 minutes, or until deep golden brown and a toothpick inserted in center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes, then carefully invert and remove the cake from the pan. Allow the cake to cool completely (it tastes great slightly warm). Before serving, dust lightly with confectioner’s sugar if desired.
  • Optional Serving Suggestions: Top each serving with a spoonful of lightly sweetened whipped cream and sprinkle lightly with ground cinnamon.

Video

Tips for Success:

  • While the texture of this cake is best the day (or day after) of baking, it can hold up well for several days. Wrap any leftovers loosely in plastic wrap and keep out at room temperature for 2 to 3 days.
Serving: 1serving, Calories: 246kcal, Carbohydrates: 26g, Protein: 9g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 10g, Cholesterol: 66mg, Sodium: 164mg, Fiber: 4g, Sugar: 5g