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Easy, one-layer Pear Almond Cake recipe

Pear Almond Cake

Course: Dessert
Cuisine: American
Keyword: pear almond cake
Prep Time: 30 minutes
Cook Time: 40 minutes
cool: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 264kcal
This delicious one-layer cake is the perfect way to enjoy fresh fall pears! This cake is especially perfect with coffee, tea or milk.
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  • 1 ½ cups flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter at room temperature
  • ¾ cup sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoon sour cream full fat preferred
  • ½ cup whole milk or 2%, but avoid lower fat
  • 1-2 fresh pears see instructions, from Sprouts
  • ½ cup sliced almonds from Sprouts
  • 1 tablespoon coarse sugar optional


  • Preheat oven to 350°F.
  • Prepare one 9” cake pan by lightly greasing the sides of the pan and then dusting with flour, then line the bottom of the pan with parchment paper.
  • In a medium bowl, combine flour, baking powder and salt. Whisk, and then set aside.
  • In the bowl of an electric mixer, beat butter until smooth.  While mixing, slowly add sugar and continue to beat until the butter and sugar are well combined and the mixture is light and fluffy.  Don't skimp on the mixing at this stage.
  • While mixing, add the eggs one at a time, blending at least 10-20 seconds between each additional egg.  Mixing well to incorporate some air is important in this step.
  • Add vanilla and almond extract, and blend well to combine.
  • Add sour cream and blend.
  • While slowly mixing, add the flour mixture, blend a bit and then add milk.  Blend just until all ingredients are combined.
  • Scrape down the sides of the bowl as needed; stir by hand (just a couple times) to make sure all ingredients are well blended.
  • Pour the batter into the prepared pan and spread to level.
  • Peel 1 large or 2 small pears.  Remove the core and slice into thin (about ¼” thick) slices.  Lay slices on top of the cake batter, covering the entire surface with a single layer of pears.
  • On top of the sliced pears, sprinkle sliced almonds and then sprinkle about 1 tablespoon course sugar on top.
  • Bake in prepared oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool cake in the pan for 5-10 minutes, then gently loosen from the edges of the pan and remove from the pan.
  • Enjoy immediately, or after cooled.


The cake is best served the day it’s baked, or store the uneaten portion in a sealed container in the fridge. Any cake kept in the fridge is best brought back to room temperature (allow to sit out for 30 minutes or so).


Calories: 264kcal | Carbohydrates: 31g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 168mg | Potassium: 127mg | Fiber: 2g | Sugar: 16g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg