Almond Flour Pear Cake is a deliciously moist and naturally gluten-free cake that is spiced with cinnamon, ginger, and cloves. This cake comes together in less than an hour and is perfect with a cup of coffee.
You’re going to love this simple and delicious recipe for almond flour pear cake. Made with a few ingredients, this recipe is easy to make and perfect with a hot cup of coffee or tea.
The texture of this cake can’t be beat! It’s both light and dense, and perfectly moist. The diced pear gives it a soft sweet bite. It’s one recipe you’ll make again and again.
If you love almond cakes, then you need to try my Almond Flour Apple Cake, made with maple syrup. And if almond cookies are what you’re craving, then you definitely need to make these Italian Almond Chocolate Cookies. For another pear treat, try this Italian Pear Cake recipe!
Read on to see how easy it is to make Almond Flour Pear Cake!
Almond Flour Pear Cake
This spiced almond flour pear cake is a great way to use up pears. Plus, it’s made with simple ingredients, most of which you probably already have on hand.
Firstly, you will need to spray and line a round 9-inch cake pan with parchment paper. This will help the cake release from the pan without leaving any pieces of cake behind.
Then, whisk together the almond flour, baking powder, salt and spices.
In a separate bowl, beat together the unsalted room-temperature butter and sugar. You want to mix until the butter and sugar are fluffy; about two minutes. Then, beat in the eggs until well combined.
Next, add the dry ingredients into the wet and mix until well combined.
Lastly, fold in the diced pears and mix until well combined.
Baking with pears
Pears have a tendency to be very moist when they are overly ripe. For this recipe, I recommend using a firmer Bosc pear and dice it into about ¼ inch pieces.
Here, I only use on pear. I have made this recipe with more than one pear and find that the batter gets too moist.
If you only have a very ripe pear on hand, it’s best to place sliced pear on top of the batter rather than incorporating it into the batter. That way you get the flavor of the pear without making the batter too wet.
Bake until toothpick comes out clean
Pour the batter into the prepared cake pan and smooth out the top of the cake with your spatula. Bake in a preheated oven for about 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Almond flour cakes have the tendency to bake faster than other cakes. So be sure to keep an eye on the cake and don’t over bake it.
Let the cake cool completely before slicing and serving it. If you cut into the cake too soon, you risk it crumbling and falling apart.
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To finish off the cake, dust the top with powdered sugar.
How to store almond flour pear cake
This is a great make-ahead recipe that keeps well for days. Leftover cake should be stored in an airtight container in the refrigerator for up to a week. Alternatively, you can freeze the cake in an airtight container or ziplock bag for up to a month.
Cake Recipes that use fruit
Baking with fruit is a great way to add flavor and moisture to your cake recipes. Here are some more delicious cake recipes that use fruit:
I hope you love this recipe for Almond Flour Pear Cake. Be sure to comment below if you try it. Enjoy!
Almond Flour Pear Cake
Equipment
- 9 inch cake pan
Ingredients
- 2 cups almond flour
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 firm pear, diced
- powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350 degrees. Coat a cake pan with nonstick cooking spray and line the bottom with parchment paper; set aside.
- In a bowl, whisk together the almond flour, baking powder, cinnamon, salt, cloves, and ginger; set aside.
- In a large bowl, use a handheld mixer to beat together the butter and sugar until light and fluffy; about two minutes. Add in the eggs and mix until combined. Pour in the dry ingredients and mix until combined. Fold in the diced pears.
- Pour the mixture into the prepared cake pan. Bake on the center rack in the oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean. Let sit for 10 minutes then carefully remove cake from pan and let cool on wire rack completely.
- Optional: dust with powdered sugar before serving.
Video
Notes
Nutrition
An absolutely beautiful cake. Served warm with custard and ice cream! Yummo!
Sounds perfect! 🙂
Fabulous with coffee. I sub nutmeg for ginger and use a food processor. Stevia. Bake in a French fluted cake/tart tin. Looks very elegant
Delicious! Moist. Perfect texture. I did half cup white sugar, 1/4 cup brown sugar (I made the measuring cups slightly less. Went easy on the sugar). I also added an extra pear and dash of nutmeg. Family loved it!
So easy and so good. It’s a go to recipe for me. I don’t like clove so I use ground coriander and it comes out so tasty! I serve it with a good vanilla ice cream. People love the texture from the almond flour. I get it at Costco.
That sounds delicious. So happy you enjoyed it!
I never write reviews, but I had to for this one because it’s so delicious!
I’ll confess I’m not one for exact measurements but it still turned out great, I used 1/2 cup of maple syrup instead of sugar and added vanilla and cardamom, and my family have eaten the whole thing in one day both times I’ve made it! Thank you!
I was wondering if I can use Maple Syrup instead of sugar, I prefer not to use processed sugar and also cutted the amount of it in the recipes. I also was thinking in use also cardamom and add another pear. Thank you for sharing your recomendations!
yes! this works. Great suggestions 🙂
I rarely comment but this cake deserves a big YES, MAKE ME! Even if you’re not gluten free you will love it! My husband asked me to make it again!
Yes and yes!! So happy you and your husband enjoyed it. 🙂
I’ve made this cake 3 times because it’s good and easy.
It only rose an inch this time.
What could of happened?
Also I don’t remember the batter being too thick to pour.
Perhaps you forgot to include the baking powder or your baking powder is expired. It’s hard to say for sure what went wrong especially since you’ve made it right so many times! Hope it was delicious either way 🙂
I made this and it turned out GREAT! I did peel the pears and doubled the amount, I also sliced thinly and layer on top after putting in baking dish instead one mixing in. I baked it for about 15 more minutes than suggested. Overall, I will make it again and really enjoy it as well as everyone that has had a piece. Thank you!
I’m making this cake at the moment. While it’s in the oven, I watched the video of how to make it and the subtitles say there’s baking soda in it but the recipe reads baking powder. I’m hoping it’s baking powder!! 😄
oops! It is baking powder so you’re all good 🙂
What a tasty cake! My husband loves it too and he eats cake with gluten in it. Awesome recipe! Thank you, Angela.
Looks delicious! Will try over the weekend
I hope you love it! 🙂
Super easy, and I like using almond flour it never taste dry always moist. Thanks you!
Delicious and so easy! I melted the butter instead, whisked the sugar through the melted butter (I used 1/3 cup coconut sugar, 3/4 cup normal sugar would have made it way too sweet for us). I added the wet ingredients (I whisked the eggs first) to the dry ingredients and stirred with a large spoon. The cake was lovely and moist.
I love this pretty spice cake for fall!
Usually I go with apple spice cake. But love the flavor of pear in this! Trying to cut out gluten as well. Thanks for the recipe!
My pleasure! 🙂
This was such a light and fluffy treat that does not disappoint! Exactly what I needed to cure my sweet tooth; delicious!
I so rarely use pears in cakes and desserts but I don’t know why because I love them. This cakes looks and sounds so good. Plus, it’s such a nice alternative to apple cake. Pinning for later!
Easy way to use fresh pears from our tree! I used 1/2 cup Stevia for the sugar. Delicious, will definitely make again.
That looks gorgeous and makes a nice change from apples. Can’t wait to make this and serve with a big dollop of cream!