Recently, I was going to make a Pear Frangipane Tart as a dessert for dinner with friends. That same day, by coincidence, another friend sent me a recipe for a Pear-Almond Cake he thought we’d like. The cake ingredients were pretty much the same as the tart, and the cake was much simpler to make. It didn’t take a PhD to make that decision. The cake it was!
Sadly, the recipe did not work out well. This — exactly this — is the reason to try recipes before you make them for guests. Or, at least read the online comments to see if the recipe worked for others.
After adjusting the instructions, using the wisdom of commenters, and a few tricks of my own, this “renovated” recipe came together beautifully and has quickly become a favorite. It is incredibly simple and can be put together while the oven is heating. Give it a try!
2large firm-ripe pearspeeled, cored, cut in 1/2-inch wedges
1/4cupsliced almonds
confectioners sugarfor dusting
Instructions
Heat oven to 350°F. Generously butter and flour a 9-inch springform pan.
Melt the butter; let cool slightly. Whisk together the eggs, melted butter, and extracts. In a separate bowl, whisk together almond flour, sugar, and baking powder. Whisk the dry ingredients onto the wet ingredients, then pour batter into the prepared pan distributing evenly. Arrange pear slices over the top in a pinwheel pattern around the perimeter with extra pieces in the middle. Sprinkle the remaining 1 tablespoon granulated sugar over pears, then top with the sliced almonds.
Bake for 1 hour, covering after 40 minutes; Remove from the oven, take off the covering (it should be a beautiful golden-brown), and cool on a rack until you can handle the pan. Remove the sides of the springform pan using a thin spatula to help release the cake, then let cool completely on the cake pan base.
Using a large offset spatula, release the cake from the springform base and slide it onto a platter. Lightly dust the cake with confectioners sugar.
I definitely see the Santiago in this — but this is much simpler! As for getting fat reading the recipes? Just imagine how hard it is making and eating them!
It really did come together beautifully! That cake is gorgeous. And sounds delicious.
And as for online recipes I tried my hand at crème brûlée for the first time yesterday using a popular online recipe and it was, well, not quite a disaster but I quickly realized that the oven temperature was *way* to high, which curdled the delicate custard. Ah well, live and learn. Moral of the story: You really have to be careful out there.
I love everything about this rustic pear cake, and I would love to have a slice of it right now. My morning coffee feels a bit lonely now lol 🙂 This one is on the must-try-soon list, can’t wait to to make it.
Almond extract would be the perfect flavouring essence for this cake. I love how the cake batter sneaks up through the pears to make it look so attractive. Great cake, thanks for sharing David.
Carolyne
September 26, 2026 at 4:28 amJust as well that your first attempt didn’t work out because the final version looks amazing. What a wonderful fall combination- pears 🍐 and almonds..
David Scott Allen
September 26, 2026 at 7:24 amIt is a great combination, Carolyne! And my Matthew Ryle book just arrived so I can look forward to his pear tart bordaloue!
Mad Dog
September 26, 2026 at 6:39 amThat looks delicious and reminds me of Tarta de Santiago, but with pears, which probably add moisture and flavour. I’ll get fat reading your recipes!
David Scott Allen
September 26, 2026 at 7:25 amI definitely see the Santiago in this — but this is much simpler! As for getting fat reading the recipes? Just imagine how hard it is making and eating them!
Barb
September 26, 2026 at 6:54 amThis recipe checks all the boxes – simple to make, looks delicious and no doubt is! I agree with not experimenting when expecting guests!
David Scott Allen
September 26, 2026 at 7:26 amThanks, Barb — it is a big favorite of ours and I plan to get more pears at the market this weekend!
FEL!X
September 26, 2026 at 6:25 pmPears&almond = always a good combination.
I just had a similar experience with a yogurt cake, seen at social media…
David Scott Allen
September 27, 2026 at 9:49 pmSorry you had a bad experience — it is so annoying.
angiesrecipes
September 26, 2026 at 7:55 pmThis is my kind of cake! Easy and delicious.
David Scott Allen
September 27, 2026 at 9:48 pmSame here, Angie!
Frank | Memorie di Angelina
September 27, 2026 at 7:45 amIt really did come together beautifully! That cake is gorgeous. And sounds delicious.
And as for online recipes I tried my hand at crème brûlée for the first time yesterday using a popular online recipe and it was, well, not quite a disaster but I quickly realized that the oven temperature was *way* to high, which curdled the delicate custard. Ah well, live and learn. Moral of the story: You really have to be careful out there.
David Scott Allen
September 27, 2026 at 9:48 pmThanks, Frank.
I’m often disappointed with the lack of care sone online sources put into their recipes. Sorry for your experience with the crèmerie brûlée.
Ronit Penso
September 27, 2026 at 9:48 amBeautiful cake! Pears pair so well with almonds. 🙂
David Scott Allen
September 27, 2026 at 9:46 pmThanks, Ronit — I love them together.
Sherry M
September 27, 2026 at 4:10 pmooh yes i love almond extract! This sounds fab David!
sherry
David Scott Allen
September 27, 2026 at 9:45 pmThanks, Sherry! It’s a winner.
Jeff the Chef
September 28, 2026 at 3:50 pmUgh! I’ve learned that same lesson! I’m so glad it eventually led to this recipe, though!
David Scott Allen
September 29, 2026 at 9:32 amIt is a painful lesson, Jeff, and I have been caught more than once. But usually everything comes out well after some tinkering!
Raymund
October 1, 2026 at 3:02 pmThis pear‑almond cake looks absolutely gorgeous, such a perfect mix of simple ingredients turning into something really elegant.
David Scott Allen
October 1, 2026 at 5:44 pmDon’t you love when simple and elegant collide?
Marcelle
October 4, 2026 at 6:52 amI love everything about this rustic pear cake, and I would love to have a slice of it right now. My morning coffee feels a bit lonely now lol 🙂 This one is on the must-try-soon list, can’t wait to to make it.
David Scott Allen
October 10, 2026 at 8:45 amThe reasons you should try it soon — flavor and ease! You will be making it a lot!
Ben | Havocinthekitchen
October 8, 2026 at 2:15 pmThis looks wonderful, David! Pears and almonds are such a lovely combination, especially for a cozy fall cake.
David Scott Allen
October 10, 2026 at 8:31 amIt is a perfect fall cake, isn’t it? Thanks, Ben.
Pauline
October 10, 2026 at 12:52 amAlmond extract would be the perfect flavouring essence for this cake. I love how the cake batter sneaks up through the pears to make it look so attractive. Great cake, thanks for sharing David.
David Scott Allen
October 10, 2026 at 8:26 amMy pleasure, Pauline — it is a pretty cake and the fact that it is easy makes it all the better.