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Buttery Almond Pear Cake Recipe

Buttery Almond Pear Cake Recipe

Pears and almonds make a mouthwatering match in this cake from Lillian Julow, Gainesville, Florida. “It looks pretty with the fruit on top,” she pens. “How can something this simple taste this wonderful?”—Lily Julow, Lawrenceville, Georgia
TOTAL TIME: Prep: 25 min. Bake: 40 min. YIELD:6-8 servings


  • 1-1/4 cups blanched almonds
  • 1/2 cup plus 4-1/2 teaspoons sugar, divided
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 5 tablespoons cold butter, divided
  • 2 eggs
  • 1/4 cup milk
  • 1 can (15-1/4 ounces) pear halves, drained and thinly sliced


  • 1. In a food processor, combine almonds and 1/2 cup sugar. Cover and process until blended; transfer to a bowl. Stir in flour and salt. In a microwave-safe bowl, melt 4 tablespoons butter; whisk in eggs and milk. Stir into almond mixture.
  • 2. Pour into a greased 9-in. fluted tart pan with a removable bottom. Arrange pear slices over batter. Sprinkle with remaining sugar; dot with remaining butter.
  • 3. Place on a baking sheet. Bake at 350° for 40-45 minutes or until crust is golden brown. Serve warm or at room temperature. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts

1 slice: 334 calories, 20g fat (6g saturated fat), 73mg cholesterol, 175mg sodium, 34g carbohydrate (24g sugars, 3g fiber), 8g protein.

Reviews for Buttery Almond Pear Cake

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heidwiggles User ID: 1464975 73471
Reviewed Apr. 16, 2014

"Very good not to sweet"

hunkydoriest User ID: 4515323 73470
Reviewed Sep. 4, 2013

"I love this dessert! I used a 1/2 C. almond meal instead of grinding almonds---also used 2 large fresh pears. Turned out perfect. Will definitely make again."

sarahutz User ID: 4311480 114194
Reviewed Jul. 21, 2012

"This is a delicious easy recipe. My family does a lot of canning and we often have a partial jar of pears in the refrigerator. I did not add the sugar on top of the pears at the end because of the added sugar we use to can. I also tried the parchment method, but I put it in a pie pan. I allowed the parchment to come all the way up the sides which gave the sides of the cake a scalloped edge similar to a tart pan. This idea is actually going to save me from buying a tart pan, there is no need when you can achieve the same look with parchment!"

Peacefullyknitting User ID: 6248778 98489
Reviewed Apr. 8, 2012

"Such a simple recipe that is delicious and light. I added a 1 teaspoon of vanilla and split the 1/3 cup of flour to include almond meal."

mitzy white User ID: 945673 144419
Reviewed Mar. 29, 2011

"My husband made this Sunday morning. We tested it at lunchtime & loved it. So we served it to my brother & sister-in-law at dinnertime. Everyone agreed it is delicious. My husband substituted canned pears with 3 fresh bartlet pears. You could use most any fruit or berries that you wish. I would also sprinkle sliced almonds on the top before baking. We did not have a 9" spring-form pan so we lined a 9" ceramic quiche pan with parchment paper and baked it an extra 5 minutes. This is a very easy recipe that will become one of our favourites. Thank you Taste of Home for another fantastic recipe!"

KristineChayes User ID: 1441542 93524
Reviewed Mar. 25, 2011


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