Cardamom Pear Almond Cake (Printable Version)

Moist, fragrant cake with juicy pears, aromatic cardamom, and nutty almond flour—ideal for cozy gatherings.

# Ingredient List:

→ Fruit

01 - 3 ripe pears, peeled, cored, and sliced

→ Dry Ingredients

02 - 1 1/4 cups almond flour
03 - 3/4 cup all-purpose flour (use gluten-free blend for GF option)
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon ground cardamom
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - 2 large eggs, room temperature
11 - 1/2 cup plain Greek yogurt or sour cream
12 - 1 teaspoon vanilla extract
13 - Zest of 1 lemon

→ Topping

14 - 1/4 cup sliced almonds
15 - 1 tablespoon turbinado or demerara sugar (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, cardamom, and salt.
03 - In a large bowl, cream the butter and sugar together until light and fluffy.
04 - Beat in eggs one at a time, then mix in Greek yogurt (or sour cream), vanilla extract, and lemon zest.
05 - Gradually fold in the dry ingredients until just combined.
06 - Spread half the batter into the prepared pan. Arrange half the pear slices over the batter. Repeat with the remaining batter and pear slices on top.
07 - Sprinkle sliced almonds and turbinado sugar evenly over the cake.
08 - Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
09 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The almond flour keeps it incredibly moist while adding a subtle nutty sweetness that makes people ask whats your secret
  • Cardamom pairs unexpectedly beautifully with pears, creating this sophisticated floral flavor that still feels homey and comforting
  • It looks impressive with those pears nestled throughout but comes together in under twenty minutes of active work
02 -
  • Overmixing the batter once the flour is added will make the cake tough instead of tender, so fold gently and stop as soon as combined
  • The pears release moisture as they bake, so even if your toothpick comes out with a few moist crumbs, the cake is likely done
  • Room temperature eggs incorporate much better into the batter, so take them out of the fridge about 30 minutes before you start baking
03 -
  • Use the freshest cardamom you can find, grinding whole pods right before baking makes a huge difference in flavor intensity
  • Arrange your pear slices in a pattern on top of the batter before baking, it makes the final presentation look like something from a bakery

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