One Bowl Pear & Almond Cake

This One Bowl Pear & Almond Cake is a simple, comforting bake that’s perfect for busy afternoons and family teatime. It follows the same easy, one-bowl method as my popular apple cake but swaps apples for juicy pears and adds ground almonds and a crunchy flaked-almond topping. The result is a buttery, moist cake studded with pear pieces, a gentle almond flavour throughout and a pretty, crisp top. Serve it warm with custard, cream or ice cream, or enjoy a slice cold with a cup of tea.

One Bowl Pear Cake – so easy

You make this cake all in one bowl. No need for a complicated process or lots of equipment: just cream, fold, stir through the chopped pears and bake. It’s quick enough to get children involved in measuring and mixing, and the bake time gives you a little break while the kitchen fills with the scent of pears and almonds.

Ingredients for your One Bowl Pear & Almond Cake

• Butter – 200g softened (salted or unsalted). Soft butter creamed with sugar gives the cake a rich, tender crumb.
• Caster sugar – 200g (I often use golden caster sugar for extra depth, but white is fine).
• Eggs – 3 large eggs, beaten into the mixture one at a time.
• Self-raising flour – 200g to give the cake lift and a soft crumb.
• Ground almonds – 50g for added texture and a subtle almond flavour.
• Pears – 3 dessert pears, peeled, cored and cut into roughly 1.5cm cubes.
• Milk – 2 tbsp to loosen the batter slightly if needed.
• Topping – 15g caster sugar and 25g flaked almonds to sprinkle over the top before baking for a crunchy finish.

How to make your Pear & Almond Cake

Note

Preheat your oven to 180°C fan (200°C conventional / 400°F / Gas 6). Grease and line a 9 inch / 23cm springform tin and place it on a baking tray to catch any spills.

Step 1

Cream the softened butter and caster sugar together until pale and smooth. This can be done by hand, with a hand mixer, or in a stand mixer. Add the eggs one at a time, beating well after each addition. If the mixture looks like it is curdling, add a tablespoon of the flour to bring it back together.

Step 2

Fold in the self-raising flour and ground almonds, along with the two tablespoons of milk if the batter needs loosening. Mix gently until you have a smooth, even batter. Prepare the pears by peeling, coring and cutting them into small cubes (about 1.5cm).

Step 3

Gently fold the chopped pears into the batter so they are evenly distributed. Tip the mixture into the prepared tin and smooth the top with a spoon or knife. Sprinkle over the 15g of caster sugar and scatter the flaked almonds evenly across the surface.

Step 4

Bake in the centre of the preheated oven for 40–45 minutes, or until the cake is golden and firm to the touch. A skewer inserted into the cake should come out clean or with only a few moist crumbs attached. Remove from the oven and leave to cool in the tin for a short time before releasing the springform — letting it settle slightly in the tin helps prevent the cake from breaking.

Finishing

When the cake has cooled sufficiently to handle, remove it from the tin and dust lightly with icing sugar. Slice and serve warm with cream, custard or ice cream, or allow to cool completely and serve with a hot drink.

Top Tips for your Pear & Almond Cake

• Peel, core and chop the pears only after the batter is ready to avoid browning.
• Place the lined tin on a baking tray to catch any drips and keep your oven clean.
• Grease and line the tin well; this cake is moist and a good release will keep the surface intact.
• If the batter looks too thick after adding the flour, stir in a tablespoon or two more milk to reach a spreadable consistency.

Serving suggestions

This cake works well warm or cold. Its slightly dense, moist texture means it’s lovely with custard, cream or a scoop of ice cream. It’s also sturdy enough to pack into a lunchbox for a treat on the go. The pear keeps the crumb moist, so the cake stays enjoyable for a couple of days.

Storage and freezing

Store the cake in an airtight tin at room temperature. Because it contains fresh pears it can become softer after a day, but it will still taste delicious. It will keep well for up to three days if wrapped or covered. For longer storage, slice into wedges, wrap each piece tightly in cling film or foil and freeze for up to two months. Thaw at room temperature and warm briefly if you prefer it heated.

Other fruit bakes

If you like this pear and almond cake, try other simple fruit bakes using the same one-bowl approach — swaps like apple, nectarine or mixed fruit with a frangipane base work beautifully and follow the same easy method.

Recipe