This is a single-layer pear cake built on a base of all-purpose flour and almond flour, spiced with cinnamon, nutmeg, and cloves. It comes together in two bowls in about 20 minutes of hands-on time, and the sliced pears bake right into the batter — no decoration required. If you want a cake that looks like you put in more effort than you did, this is a reliable one to have in your back pocket.
Shopping notes
- Almond flour: Buy finely ground almond flour, not almond meal. Almond meal is coarser and made from unblanced almonds — it will make the crumb heavier and speckled. Bob’s Red Mill Super-Fine is widely available and works well here.
- Pears: Bartlett or Anjou are the best choices. You want fruit that gives slightly when pressed near the stem but isn’t soft all over. Overly ripe pears release too much liquid into the batter. Bosc works too and holds its shape a little better if you prefer cleaner slices.
- Butter: The recipe calls for room-temperature butter. Take it out 45–60 minutes before you start. If you forget, cut it into small cubes and let it sit for 15 minutes — don’t microwave it.
Why this recipe works
Two things matter most here. First, creaming the butter and sugar by hand for a full 3–4 minutes — even with just a whisk or wooden spoon — builds enough air into the batter to give the cake lift without baking powder doing all the work. Don’t rush this step. Second, alternating the dry ingredients with the milk prevents the batter from becoming too stiff or too loose at once, which keeps the almond flour from clumping and ensures the pear slices stay distributed rather than sinking to the bottom.
Troubleshooting
- Cake is gummy in the center after 40 minutes: Almond flour holds moisture, so the toothpick test is your best guide — not the timer. If the top is browning too fast before the center sets, tent loosely with foil and give it another 5–8 minutes.
- Pear slices all sank to the bottom: The batter was probably too thin, which usually means the butter was too warm or the pears were overripe and released juice when folded in. Pat pear slices dry with a paper towel before folding them in next time.
- Cake stuck to the pan: Parchment on the bottom alone isn’t always enough with a fruit-heavy batter. Grease the sides of the pan thoroughly and dust lightly with flour, or use a parchment collar that comes up the sides.
- Flat, dense texture: This usually means the butter and sugar weren’t creamed long enough, or the eggs were cold straight from the fridge. Cold eggs can cause the butter mixture to curdle and lose the air you built up. Use eggs at room temperature.
- Cake tastes bland: Check your spices — ground cloves and nutmeg lose potency quickly once opened. If yours have been in the cupboard more than a year, replace them. Skip the powdered sugar garnish and drizzle a little honey over the warm cake instead — not worth the extra dish, and honey adds actual flavor.
Spiced Pear Almond Cake
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Whisk
- Rubber spatula
- Kitchen scale
- Parchment Paper
- Oven
Ingredients
- 1 cup all-purpose flour preferably organic
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- â…” cup granulated sugar
- 2 large eggs preferably free-range
- 1 teaspoon vanilla extract pure
- ¼ cup whole milk preferably organic
- ½ cup almond flour finely ground
- 2 medium ripe pears peeled, cored, and thinly sliced
Instructions
- Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
- In a bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, cloves, and salt. Set aside.
- In a separate bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in half of the dry ingredients into the butter mixture, then add the milk. Stir until combined. Add the remaining dry ingredients and the almond flour, mixing just until incorporated.
- Gently fold in the thinly sliced pears.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Lori’s Tips:
- For a gluten-free version, use gluten-free all-purpose flour.
- Enhance the flavor by adding a touch of cardamom to the spice mix.
Nutrition
Common questions
Can I use canned pears instead of fresh?
No — canned pears are too soft and waterlogged for this recipe. They will release excess liquid into the batter and make the center of the cake wet and underbaked. Stick with fresh pears that are ripe but still firm.
Can I make this cake a day ahead?
Yes, and it actually slices more cleanly the next day once fully cooled and set. Store it covered at room temperature for up to two days, or wrap tightly and refrigerate for up to four days — bring it back to room temperature before serving.
Do I need a stand mixer or electric hand mixer?
No. A large bowl, a sturdy whisk, and a wooden spoon or rubber spatula are all you need. The batter comes together easily by hand as long as your butter is properly softened before you start.
Can I substitute the whole milk with a non-dairy alternative?
Yes. Unsweetened oat milk or full-fat coconut milk are the most reliable swaps — both have enough fat to keep the crumb tender. Skim or thin plant milks may make the cake slightly drier.
My batter looks curdled after I added the eggs — is it ruined?
No, it will come back together once you add the dry ingredients. This usually happens when the eggs are cold or added too quickly. Next time, add them one at a time and let each one fully incorporate before adding the next.
How do I know when the cake is done if I don’t have a toothpick?
Use a thin skewer, a sharp knife tip, or a dry piece of dry spaghetti — any of these work the same way. The cake is done when it comes out with no wet batter clinging to it and the top is deep golden brown and springs back lightly when pressed in the center.
More sweet things to bake
- Rustic French Fig Cake
- Sweet Mediterranean Honey Almond Semolina Cake
- Luxurious Almond Croissant Bread Pudding
- Moist Eastern European Carrot Cake