With almond extract in the batter and a topping of hazelnuts, pine nuts and whipped cream, this pear cake is simple, but simply stunning.
So, the story behind this cake: my brother-in-law and soon-to-be sister-in-law are getting married and I’m baking the wedding cake (!!) After testing out a few different cakes over the course of the past year, I have found a recipe (with a few minor tweaks of my own) for the base of the cake that I really like (and fortunately, they like too). Since deciding on it, I’ve been finding excuses to practice baking it. As you can imagine, we’ve been eating a lot of cake around here. 
A few deliciously ripe clapp pears from my CSA gave me my latest excuse. I figured what more delicious than a pear-filled white cake? In fact, two tiers of the wedding cake are going to be filled with a pear compote, so it seemed reminiscent of that too. If you haven’t had clapp pears before, when ripe, they are incredibly juicy and sweet, making them a perfect baking pear. They have a really short season though, and bruise really easily, so you don’t often find them in grocery stores. If you have a local farm that grows pears, I encourage you to see if they grow them. If you live in the NY area, mine are from Fix Brothers Fruit Farm in Hudson. If you can’t find them, just use another small, soft variety of pears (like anjou or bartlett). Avoid firmer pears like bosc or forelle, as their texture isn’t right for this.
In any case, this recipe is adapted from Cook’s Illustrated white layer cake, with the addition of the pears. The cake has a very delicate crumb – like an angel food cake in the best way possible. The pears sink and almost melt into the cake as it bakes, so every bite is pear-filled and delicious. I topped mine with whipped cream and a sugar / nut topping, but really anything here would be delicious — ice cream, whipped mascarpone, buttercream, or even just plain.
I should note that since I didn’t think I would be posting this recipe, I baked this in an unconventionally-sized cake pan (7.5-inches). I’ve written the recipe for an 8-inch, as I don’t feel the baking time would change that significantly. But, just make sure to test your cake with a toothpick to ensure it is done — to test, just insert the toothpick into the center of the cake (find a spot without pears); if it comes out clean, you’re good to go.
Click here for the whipped cream and nuts topping recipe.
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Nutty Pear Cake
- Yield: 8 servings 1x
Description
With almond extract in the batter and a topping of hazelnuts, pine nuts and whipped cream, this pear cake is simple, but simply stunning.
Ingredients
- 6 tablespoons unsalted butter, room temperature, plus more for greasing
- 1 cup + 2 tablespoons (4.5 oz) cake flour, plus more for dusting
- 1/2 cup whole milk, room temperature
- 3 large egg whites, room temperature
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons (6.1 oz) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 ripe Clapp pears (or Anjou or Bartlett), halved and cored
For the topping:
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup hazelnuts, toasted and roughly chopped
- 1/4 cup pine nuts, toasted
- 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 350°F. Grease an 8-inch springform cake pan with butter and line the bottom with parchment paper. Butter the paper and dust the inside of the pan with cake flour, tapping out any excess.
- In a small bowl, whisk together the milk, egg whites, and extracts until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt. Add the butter and beat on medium, scraping down the bowl as needed, until the mixture resembles moist crumbs with no powdery streaks of flour. Add all but ¼ cup of the milk mixture and beat on medium for 1–2 minutes. Scrape down the bowl, add the remaining milk mixture, and beat for another 30 seconds.
- Pour the batter into the prepared pan and arrange the halved pears on top, cut sides down, evenly spaced. Bake until a toothpick inserted in the centre (finding a spot without pear) comes out clean, about 45 minutes. Cool in the pan for 10–15 minutes, then release the spring and remove. Let cool completely.
- Make the topping: combine the toasted hazelnuts, pine nuts, and granulated sugar in a small bowl and toss together. In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Serve slices of cake with a dollop of whipped cream and a generous spoonful of the nut-and-sugar topping.
Notes
Use very ripe, soft pears — Clapp, Anjou, or Bartlett all work well. Avoid firmer varieties like Bosc or Forelle, as they won’t melt into the cake the same way. The topping is flexible: swap in walnuts or pecans if hazelnuts or pine nuts aren’t available.
- Category: Baking, Cake, Dessert
Frequently Asked Questions
What type of pears should I use for the Nutty Pear Cake?
For the best results, use ripe Clapp pears, as they are juicy and sweet. If unavailable, you can substitute with soft varieties like Anjou or Bartlett, but avoid firmer pears like Bosc or Forelle.
How can I incorporate the almond extract into the cake batter?
Add the almond extract to the batter along with the wet ingredients to ensure it blends well and imparts its flavor throughout the cake.
What nuts can I use for the topping if I can’t find hazelnuts or pine nuts?
If hazelnuts or pine nuts are unavailable, you can use chopped walnuts or pecans as alternatives for the topping.
