Juicy autumn pears sit over a tender almond cake scented with maple, cinnamon, and a hint of almond extract. The combination feels elegant enough for entertaining while remaining straightforward enough for an everyday seasonal bake.
Estimated nutrition
Per serving
Based on 8 servings
- Calories
- 430 kcal
- Protein
- 9 g
- Carbs
- 54 g
- Fat
- 22 g
- Fiber
- 5 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…- 500 g ripe but firm pears
- 150 g all-purpose flour
- 160 g almond flour
- 1½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- 100 g unsalted butter, softened
- 150 g granulated sugar
- 3 large eggs
- 60 ml pure maple syrup
- 1 tsp vanilla extract
- - ½ tsp almond extract
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Nutmeg — Adds subtle warmth.
- - Orange Blossom Water — A tiny measured amount can pair beautifully with almond.
Instructions
- 1
Heat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round cake pan.
- 2
Peel and core the pears. Cut them into thin wedges and set aside.
- 3
Whisk together the all-purpose flour, almond flour, baking powder, cinnamon, and salt.
- 4
Beat the softened butter and sugar for 2–3 minutes, until lighter and creamy.
- 5
Beat in the eggs one at a time.
- 6
Mix in the maple syrup, vanilla, and almond extract.
- 7
Fold the dry ingredients into the wet mixture just until combined.
- 8
Spread the batter evenly in the prepared pan. Arrange the pear slices over the surface, pressing them lightly into the batter.
- 9
Bake for 45–50 minutes, until golden and a skewer inserted into the cake portion comes out without wet batter.
- 10
1. Cool in the pan for 15 minutes, then transfer to a wire rack. Allow to cool for at least another 20 minutes before slicing.
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