• Dora Cavallo




This Pear Almond Cake is moist and bursting with juicy pears and the lovely flavor and crunch of almonds. Pears are often underrated, but they are one of my favorite fruits to bake with. This is a one bowl recipe that can be enjoyed any time of day.

This recipe is adapted from a family recipe of one of my friends. I first met my friend Jeanne when I moved to NYC. It was my 2nd restaurant job and she made this cake with apples for family meal. It was so delicious I wrote it down in my notebook. At the time, it was considered homey and simple but I would certainly serve this on a restaurant menu. It has become one of my go to recipes and I still have that notebook full of recipes from my Pastry Chef days.




(makes one 8 inch cake)


  • 1 1/2 cups vegetable oil

  • 1 2/3 cup sugar

  • 3 eggs, room temp

  • 2 cups all purpose flour

  • 1 cup almond flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon vanilla or almond extract

  • zest of 1 orange

  • 3 pears, peeled, cored and sliced or chopped

  • 1/2 cup almonds, toasted and chopped


  • Preheat oven to 350F degrees. Spray and line an 8 inch springform pan.

  • Sift the all purpose flour, almond flour, baking soda and salt together.

  • In a mixing bowl, whisk the vegetable oil, sugar, eggs, zest and extract together until combined.

  • Fold in the dry ingredients and mix until a smooth batter is formed.

  • Pour the cake batter into the prepared pan. Place the pears in an even layer over the cake batter. Sprinkle the almonds over the pears.

  • Bake for 35-40 minutes until golden brown or when a cake tester inserted in the middle comes out clean.



  • This cake is even better the next day

  • The original recipe called for apples and walnuts

  • Try chopping up the fruit and nuts and folding it into the batter and baking it in a 9 inch loaf pan

Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it



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