Pear almond cake

    1 hour 45 min

    Autumn pears paired with almonds in this moist and juicy cake. It's an upside down cake, but you can chop the pears instead and fold right into the cake mixture just before baking.

    51 people made this

    Serves: 8 

    • 180g unsalted butter, softened
    • 125g caster sugar
    • 1 teaspoon vanilla extract
    • 3 eggs, at room temperature
    • 100g ground almonds
    • 150g self-raising flour
    • 80ml milk
    • 3 firm pears - peeled, cored and thinly sliced

    Prep:25min  ›  Cook:30min  ›  Extra time:50min  ›  Ready in:1hr45min 

    1. Preheat the oven to 170 C / Gas 3. Grease a 23cm round cake tin. Line base and sides with baking parchment.
    2. Beat butter, sugar and vanilla in a bowl till pale and creamy, about 7 minutes. Add the eggs one at a time, beating well after each addition.
    3. Stir in ground almonds. Add half the flour and half the milk. Use a wooden spoon to stir until well combined. Repeat remaining flour and milk.
    4. Arrange the pear slices, slightly overlapping, over the base of the prepared tin. Spoon cake mixture into the tin and smooth the surface.
    5. Bake in the oven for 30 to 35 minutes or until a skewer inserted into the centre comes out clean.
    6. Cool in the tin for 10 to 15 minutes, then invert onto a serving plate. Serve warm or at room temperature.

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    Reviews in English (2)


    I loved this recipient although I tweaked it a little. Used flaked almonds and halved the amount but still enough almonds for my taste... this is a very moist and fruity cake that I dusted with icing sugar. Am sure it would be great served warm with custard or cream. Will use this recipe again as so easy to follow. Please bring out an app compatible with alexa show  -  12 Feb 2018


    Absolutely fabulous! First time baking a cake by myself and the recipe was so easy to follow. Cake turned out exactly how I wanted. Recommend!!  -  06 Nov 2017