Spiced Pear Almond Breakfast Cake
Warm, cozy, and bursting with fall flavor, this Spiced Pear Almond Breakfast Cake is the perfect make-ahead treat for crisp mornings. Made with juicy ripe pears, aromatic spices, and nutty almond extract, it’s an easy-to-make breakfast cake that doubles beautifully as a light dessert or afternoon snack.
Ingredients you’ll need:
- flour
- baking powder
- baking soda
- salt
- ground cinnamon
- cardamom
- eggs
- almond extract
- granulated cane sugar
- whole milk
- olive oil
- Anjou pears
- sliced almonds
- powdered sugar, optional for garnishing
How to Store Spiced Pear Cake:
- Room Temperature: If you’ll eat it within 1–2 days, wrap the cake tightly or store it in an airtight container at room temperature.
- Refrigerator: For longer freshness (up to 5 days), refrigerate in an airtight container. This helps preserve the moisture from the pears.
- Freezer: Wrap individual slices or the whole cake in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.
Can It Be Reheated?
Yes! It reheats beautifully:
- Microwave: Warm individual slices for 15–20 seconds for a soft, just-baked texture.
- Oven/Toaster Oven: Preheat to 300°F (150°C) and warm slices for 8–10 minutes. Cover with foil to prevent drying out.
For extra indulgence, top with a dollop of yogurt, whipped cream, or a drizzle of maple syrup after reheating.
Bake with me!
Spiced Pear Almond Breakfast Cake
Ingredients
- 1 3/4 cup All Purpose Flour or Italian flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Ground Cardamom
- 2 large Eggs
- 1 tsp. Almond Extract
- 1/2 cup Granulated Cane Sugar can be reduced to 1/3 cup
- 1 cup Whole Milk
- 4 tbsp. Extra Virgin Olive Oil
- 4 Anjou Pears two for chopping and two thinly sliced
- 1/3 cup Sliced Almonds
- Powdered Sugar optional for dusting
Instructions
- Preheat oven to 350F. Butter a 9″ cake pan, then line the bottoms with parchment paper. Set aside.
- In a large mixing bowl, beat the sugar, eggs, and almond extract for 1 minutes, until fluffy.
- Add the milk, olive oil, baking powder, baking soda, salt, ground cinnamon, and ground cardamom. Mix very well.
- Stir in the flour until mostly incorporated.
- Peel two of the Anjou pears, then finely chop. Add to the batter and mix just until incorporated.
- Transfer the batter to the prepared cake pan.
- Top with the remaining two pears that’ve been thinly sliced. Evenly distribute the sliced almonds on top, as well.
- Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
- Let cool at least 15 minutes before dusting with powdered sugar to enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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It came out amazing!
Not too sweet, perfectly moist.
I’ll definitely make it again.
Thank you🩷
Made this for a brunch and it was absolutely delicious! Just the right hint of sweetness. It took a little longer to bake for me, but was well worth it!
Before I make this, I wonder if I could shred the pears instead of chopping them in the cake base. I am unsure if I would like the texture with the chopped pears.
Hi Elli! You absolutely could! That sounds delicious:)