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This blog post was originally published on November 16th, 2020.
Anybody who reads this blog knows I don’t consider myself “a baker”.
Some people LOVE baking and it’s totally their thing. I LOVE cooking, and baking I could take or leave… which becomes problematic in the colder months when I LOVE devouring baked goods. LOL.
All of the baking recipes I have on this site are ones that really are so easy to make since I bake at a pretty beginner level. This recipe falls under that category, though if I do say so myself, it is quite beautiful to look at!
I’m so happy today to share my recipe for this Italian Almond Pear Cake!
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Super simple cakes like this are really common in Italy and are eaten as a snack or even for breakfast. It’s a simple and seasonal way to enjoy fresh fruit in season, and I would eat these cakes all the time growing up in Italy.
With Thanksgiving just around the corner, I thought it would be the perfect time to share this Italian Almond Pear Cake as a delicious dessert option that can be a really nice alternative to pie. Plus you can eat leftovers with breakfast! I hope you love this cake as much as we do!
I love serving it with freshly whipped cream to the side.
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Italian Almond Pear Cake
Equipment
- Springform Pan or Tart Pan (I use a tart pan and it always comes out perfect!)
- Food Processor or Blender
- Stand Mixer or Hand Mixer
Ingredients
- 3 ripe pears, peeled, cored, and halved
- 9 tbsp unsalted butter, room temperature
- 9 tbsp white sugar
- 2 large eggs
- 7 tbsp all-purpose flour
- 4 oz. blanched almonds, ground in a food processor or blender
- ½ tsp baking powder
- 2 oz. blanched almonds, sliced
- powdered sugar, for garnish
Instructions
- Pre-heat the oven to 375º F, and grease your pan and line the bottom with parchment paper. Set aside.
- Add the butter and white sugar to a large bowl and beat them together with an electric mixer at medium speed until fluffy.
- Add each egg one at a time until well combined, and then lower the mixing speed to low.
- Add the flour, ground almonds, and baking powder, until batter is nice and thick.
- Once the ingredients are combined, pour the batter into your cake pan, using a spatula to even it out. The cake will only be an inch thick, so don’t be alarmed!
- Arrange your peeled, cored, and halved pears in a circle with the cut side facing downwards, and sprinkle your sliced almonds on top.
- Bake for 30-35 minutes, until golden brown on top. To test if it’s ready, insert a fork into the middle of the cake. If it comes out clean, it’s ready! If it has batter on it, keep cooking!
- Allow the cake to cool inside the cake tin for 20 minutes, and then remove the ring and base.
- Place it on a serving dish and dust with confectioners sugar.
- Serve with a dollop of freshly whipped cream, and enjoy!
Nutrition
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This cake is TO DIE FOR GOOD
not sickly sweet, but flavourful and crusty and amazing
So glad you loved it!!! I agree with you, so so so so yummy. I love having it for breakfast!
Officially a family favorite, we LOVE this! 11/10 recommend! 🙂
Does anyone know if the AP flour can be substituted for a gluten-free option? Thanks!