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Almond and Pear Cake

Rated as 4.62 out of 5 Stars

"This moist cake is a perfect winter dessert when pears are in season. Change it up for other seasons using raspberries, peaches, or apples instead of the pears. Optional garnish: sift confectioners' sugar on top and/or serve with a dollop of whipped cream."
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55 m servings 377
Original recipe yields 6 servings (1 small cake)


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  1. Preheat oven to 400 degrees F (200 degrees C). Butter a small tart pan or a 9-inch cake pan.
  2. Mix pear slices and amaretto liqueur together in a bowl.
  3. Process almonds and 2 tablespoons sugar together in a food processor until the mixture is a fine almond meal.
  4. Beat 1/4 cup sugar and butter together in a bowl using an electric mixer until light and fluffy; add eggs and vanilla extract and beat until well combined. Mix almond meal mixture, flour, and salt into creamed butter mixture to make a smooth batter.
  5. Drain pears, reserving the amaretto liqueur. Stir drained liqueur into batter just until incorporated.
  6. Pour batter into the prepared pan, smoothing batter if uneven. Arrange pear slices in a decorative pattern atop batter.
  7. Bake in the preheated oven until cake is starting to pull away from the edges, about 25 minutes. Allow cake to cool in pan for at least 15 minutes before serving.


  • Cook's Note:
  • If you use a cake pan, it will result in a thinner tart-like cake.

Nutrition Facts

Per Serving: 377 calories; 26.3 28.4 7.1 103 80 Full nutrition

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Read all reviews 17
  1. 21 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

Simple, sweet and delicious cake. I made this in a gluten free version (subbing 1/3 cup of all purpose GF flour and 1 Tbsp sweet rice flour for the wheat flour). Didn't have any amaretto so I ...

Most helpful critical review

Took too much time. Dirtied too many dishes/utensils. Cake was gritty, not cake-like. Way too long to make and certainly not worth my time or gathering the ingredients. Sorry.

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Least positive

Simple, sweet and delicious cake. I made this in a gluten free version (subbing 1/3 cup of all purpose GF flour and 1 Tbsp sweet rice flour for the wheat flour). Didn't have any amaretto so I ...

Mmmm so good! I can't wait to try it with berries next time. I replace the amaretto for Grand Marnier. The other reviewer is right this is a very light delicious little cake. Thanks for sharing ...

Happy to be the first reviewer of this recipe, and even happier to be able to give it the 5 stars that it deserves! What a fabulous cake! I made it exactly as the recipe states, no need to make ...

So I was the dumb head that doubled the recipe and put it into a Springform Pan. And then...... baked it and baked it and sweated bullets and baked it. I THINK it was an hour total between the p...

BAKING Time is too Long! Check at 15 amd 20 mins, burns easily. I didn't have amaretto but needed a quick elegant dessert so I used merlot wine. Worked nicely although a but pink! :) added almo...

I used Frangelica in place of Amaretto, and coconut sugar. Delicious!!!

This is good but I think it will be better the second day. I will make this again and use a second pear. I also want to try this with other fruits.r

This was really good; great delicate almond and pear. flavors. My pear was ripe, a little past firm, but worked out very well. I did not have amaretto, so used anisette, which worked very well...

A very easy and delicious cake. Light not too sweet - served it warm with vanilla ice cream. Lovely. Made it exactly as directed. It looked beautiful too.