Italian desserts are incredible – they’re always super flavorful and never overly sweet. It’s all about balance. I like to think this also makes them totally acceptable to eat for breakfast, and I generally do. This Italian pear and almond cake is no exception. We were eating it for breakfast, then again for dessert, and maybe as a snack throughout the day too.
The bulk of this cake’s sweetness comes from the pears themselves. I was initially surprised by the almost bitter taste of the batter before baking, but once those pears cook into the cake, everything melds together perfectly. You get a totally balanced cake that isn’t overpoweringly sweet. Plus, the pears lend a fantastic texture to the cake. A cooked pear is incredibly decadent for what is essentially just heated fruit.
Almond flour forms the foundation of this cake, with a touch of all-purpose flour added to provide structure and absorb moisture from the pears as they cook. This combination binds everything together while the almond flour contributes a delightful texture. Some original recipes I looked at called for “ground almonds,” but I had trouble finding them. So, to make this recipe a little more accessible, I opted for almond flour, which is readily available in most stores. If you can find ground almonds, feel free to use those instead – they’ll give the cake an even more textured crumb.
Like many recipes on this site, this cake is versatile and can serve as a base for lots of variations. Feel free to swap in other fruits you enjoy, such as apples, plums, cherries, or peaches. Just stick to fruits with a similar water content to pears. Now, let’s get to the the recipe…
We were eating it for breakfast, then again for dessert, and maybe as a snack throughout the day too.
Italian Pear and Almond Cake Recipe: A Delightful Dessert with French Breakfast Pears
This Italian Pear and Almond Cake is a delicious sweet treat that is the perfect combination of French breakfast pears with nutty almonds. The vanilla and almond extract complement the fruity pear flavor, while the olive oil ensures a tender crumb and super moist cake. And the whole thing gets topped with crunchy shaved almonds. It’s a delicious classic desserts, that showcases fresh pears in a simple, yet stunning, Italian cake.
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Ingredients for Italian Pear and Almond Cake
- French Breakfast Pears – These pears are soft, sweet, and ideal for baking. They bring lots of natural sweetness and moisture to the cake. If you can’t find them, you can swap in any other pear you like. Make sure they aren’t too ripe, or they may turn to complete mush when baked.
- Eggs –Standard large eggs
- Sugar – White granulated sugar
- Almond Extract – A touch of almond extract brings out the flavor of the almond flour and toasted almonds on top. Plus, it gets really well with the pears. You can totally leave this out if you don’t like it.
- Vanilla Extract – Adds that fragrant sweet flavor we all know and love.
- Olive Oil – A traditional choice in many Italian cake recipes, olive oil ensures a moist, tender crumb while adding a slight earthiness.
- Almond Flour – Almond flour gives the cake a soft, rich texture and nutty flavor. You can also use “ground almonds” if you have them available, but I find almond flour to be more readily available.
- All-Purpose Flour – Helps give the cake some structure. We’re not using a lot since the bulk of this cake is made with almond flour.
- Baking Powder – Helps the cake rise and stay light and airy.
- Salt – Just a pinch of salt enhances all the other flavors in the cake.
- Shaved Almonds – These add a crunchy texture to the top of the cake, and get deliciously toasted as the cake bakes.
Steps to Make Italian Pear Almond Cake
- Preheat the Oven
Set your oven to 375°F (190°C). Prepare a springform pan by greasing it with butter or lining it with parchment paper. - Prepare the Pears
Start by peeling and chopping the French Breakfast pears into small bite-sized chunks. You’ll want about 2.5 cups of chopped pears for this recipe. Set them aside while you prepare the batter. - Mix the Wet Ingredients
In a large mixing bowl, beat together the eggs and sugar until the mixture becomes pale and fluffy. Add in the almond extract, vanilla extract, and olive oil. Beat again until all the wet ingredients are well combined. - Mix the Dry Ingredients
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and a pinch of salt. - Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, making sure everything is well incorporated without over-mixing. - Fold in the Pears
Gently fold the chopped pears into the batter, ensuring they are evenly distributed. - Assemble and Bake
Pour the batter into the prepared springform pan and smooth the top. Sprinkle the shaved almonds evenly over the cake’s surface. Place the cake in the oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. - Cool and Serve
Let the cake cool in the pan for 10-15 minutes before removing the sides of the springform pan. Dust with powdered sugar for a beautiful finish.
FAQs About Italian Pear Almond Cake
Can I use different pears in this recipe?
Absolutely! While French Breakfast pears work wonderfully due to their sweetness and texture, you can also use Bartlett or Anjou pears. Just make sure the pears are ripe but firm to ensure they hold up well in the cake.
Can I make this cake gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free baking mix if you need a gluten-free option. Since the recipe already includes almond flour, it’s easy to make the switch without compromising the texture to much.
What’s the best way to store this cake?
Store the Italian Pear Almond Cake in an airtight container at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to four days. You can also freeze it for up to one month—just make sure to wrap it tightly in plastic wrap and aluminum foil.
How do I know when the cake is done?
The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean. If the toothpick has wet batter on it, bake the cake for a few more minutes, checking every 5 minutes until it’s done.
Some variations on an Italian Pear and Almond Cake:
Honey and Rosemary Pear Almond Cake
Swap out the sugar for honey to give the cake a floral sweetness. Add a teaspoon of finely chopped fresh rosemary to the batter for an aromatic twist. This variation pairs beautifully with the natural sweetness of the pears and almonds.
Chocolate Pear Almond Cake
For a richer version, fold in 1/2 cup of dark chocolate chunks or chocolate chips into the batter. The combination of dark chocolate, sweet pears, and nutty almonds adds a decadent touch while keeping the cake’s signature lightness.
Lemon Zest and Pear Almond Cake
Brighten up the cake by adding the zest of one lemon to the batter. This version adds a citrusy, zesty flavor that contrasts beautifully with the sweet pears. Finish the cake with a dusting of powdered sugar mixed with a little lemon zest for a fresh, tangy kick.
Cinnamon Spiced Pear Almond Cake
Incorporate 1 teaspoon of ground cinnamon or pumpkin pie spice into the flour mixture. This spiced version of the cake is perfect for fall and adds warmth and complexity to the sweetness of the pears and almonds. Serve it with a dollop of whipped cream sprinkled with cinnamon for an extra cozy feel.
Ginger and Pear Almond Cake
Grate a tablespoon of fresh ginger and fold it into the batter. This adds a hint of spice and a bit of heat that balances the sweetness of the pears. Ginger pairs perfectly with pears.
Almond Pear Cake with Almond Glaze
Enhance the almond flavor by adding an almond glaze. Mix powdered sugar, almond extract, and a touch of milk into a smooth glaze and drizzle it over the cooled cake.
Pear and Ricotta Almond Cake
For a creamier texture, mix in 1/2 cup of ricotta cheese with the wet ingredients. Ricotta adds moisture and richness to the cake without making it too dense.
Pear and Hazelnut Cake
Replace half of the almond flour with hazelnut flour for a slightly different nutty flavor. Hazelnuts add a toasty, earthy richness that pairs wonderfully with the pears. Top the cake with chopped hazelnuts instead of shaved almonds for a crunchy finish.
Italian Pear and Almond Cake
Equipment
- 8" springform pan or pie dish
Ingredients
- 375 g pears about 4 pears, peeled and chopped (roughly 2.5 cups)
- 2 eggs
- 100 g sugar 1/2 cup, white granulated
- 1/2 tsp almond extract optional
- 1 tsp vanilla extract
- 3 oz olive oil 3/8 cup (90ml)
- 125 g almond flour 1 1/4 cups
- 60 g all-purpose flour 3/8 cup
- 1/2 tsp baking powder
- 1 pinch salt
- 50 g shaved almonds 1/2 cup
- powdered sugar for finishing
Instructions
- Set your oven to 375°F (190°C). Grease a springform pan with butter or line it with parchment paper.
- Peel and chop the pears into bite-sized chunks, yielding around 2.5 cups (375 grams). Set aside.
- In a large bowl, beat the eggs and sugar together until pale and fluffy. Add the almond extract (if using), vanilla extract, and olive oil, then beat again until well combined.
- In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and a pinch of salt.
- Gently fold the flour mixture into the wet ingredients until just combined.
- Carefully fold in the chopped pears, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared springform pan. Smooth the top, and sprinkle the shaved almonds evenly over the surface.
- Place the cake in the preheated oven and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly in the pan before removing. Finish with a dusting of powdered sugar.
