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Pear Cake with Sliced Almonds and Lemon-Zested Pears Recipe

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4 from 70 reviews

This moist and flavorful Pear Cake combines tender slices of ripe pears with a delicate batter enriched with sour cream and avocado oil. Topped with a crunchy almond, cinnamon, and turbinado sugar mixture, it makes a delicious dessert or a delightful breakfast treat.

  • Total Time: 45 minutes
  • Yield: 10 servings

Ingredients

Wet Ingredients

  • 1 large egg
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 3 Tbsp. avocado oil or other neutral-tasting oil

Dry Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 cup cane sugar
  • 4 tsp. baking powder
  • 1/2 tsp. kosher salt

Pear Topping

  • 2 firm-ripe pears, peeled, cored, and sliced finely thin
  • Zest of 1 lemon
  • 1 Tbsp. lemon juice

Topping Mixture

  • 2 Tbsp. turbinado sugar
  • 2 Tbsp. sliced almonds
  • 1/4 tsp. ground cinnamon

Instructions

  1. Preheat and prepare pan: Preheat your oven to 400 degrees F. Grease a 9-inch springform pan with butter and lightly dust it with flour to prevent sticking. Set aside the prepared pan.
  2. Mix wet ingredients: In a large mixing bowl, whisk together the egg, milk, sour cream, and avocado oil until smooth and combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cane sugar, baking powder, and kosher salt. Gradually add this mixture to the wet ingredients. Using a wooden spoon, stir just until the batter is moistened; avoid overmixing as the batter will be thick.
  4. Pour batter into pan: Pour the thick batter evenly into the prepared springform pan, spreading it out smoothly.
  5. Prepare and arrange pears: Toss the thinly sliced pears with lemon zest and lemon juice to prevent browning and add brightness. Layer the pears on top of the batter in an overlapping pattern, covering the surface.
  6. Add topping mixture: In a small bowl, stir together the turbinado sugar, sliced almonds, and ground cinnamon. Sprinkle this mixture evenly over the arranged pears for a crunchy and sweet topping.
  7. Bake the cake: Place the pan on the middle rack of the preheated oven. Bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean and the cake is golden on top.
  8. Cool the cake: Remove the cake from the oven and cool it in the pan on a wire rack for about 15 minutes. Then carefully remove the sides of the springform pan. Allow the cake to cool completely before slicing and serving.

Notes

  • Make sure not to overmix the batter to keep the cake tender.
  • Use firm-ripe pears for best texture; very soft pears may become mushy during baking.
  • The lemon juice in the pears prevents them from browning and adds a fresh flavor balance.
  • You can substitute avocado oil with any neutral oil like canola or vegetable oil.
  • Storing leftover cake in an airtight container at room temperature is best for up to 2 days, or refrigerate for up to a week.
  • This cake can be served plain or with a dollop of whipped cream or vanilla ice cream for extra indulgence.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pear-cake-with-sliced-almonds-and-lemon-zested-pears-recipe/